Cavolo nero & pancetta tart
Treat yourself to this tart for supper and save the rest for lunch
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 50 mins
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a deep 20 x 30cm loose-bottomed tart tin or 23cm round tin. Prick the base and line with greaseproof paper and baking beans. Sit the tin on a baking sheet and bake for 15 mins, then remove beans and parchment and return to the oven for a further 5-10 mins until pale golden. Lower the oven to 180C/160C fan/gas 4.
- Meanwhile, trim the cabbage and separate the leaves. Cook in a pan of lightly salted boiling water for 4-5 mins, until tender. Cool and drain well then squeeze out any excess water. Pat dry with kitchen paper.
- Arrange the cabbage leaves and pancetta slices in the tart case. Beat together the milk, cream and eggs until well blended. Stir in the Parmesan and some freshly ground black pepper then pour into the tart case. Bake for 25 mins until just set.
- Leave to sit in the tin for 10 mins then carefully lift out, cut into slices and serve while still warm.
PER SERVING
665 kcalories, protein 19.0g, carbohydrate 36.0g, fat 51.0 g, saturated fat 28.0g, fibre 3.0g, sugar 4.0g, salt 1.45 g
Recipe from Good Food magazine, March 2011.
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http://www.bbcgoodfood.com/recipes/1128652/
http://www.bbcgoodfood.com/recipes/1128652/
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Ingredients
- 500.0g pack all-butter shortcrust pastry
- 1 small head of cavolo nero , about 200g
- 70.0g pack sliced pancetta
- 200.0ml whole milk
- 150.0ml double cream
- 2 eggs , plus 1 yolk
- 85.0g Parmesan , grated
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 50 mins
Ingredients
- 500.0g pack all-butter shortcrust pastry
- 1 small head of cavolo nero , about 200g
- 70.0g pack sliced pancetta
- 200.0ml whole milk
- 150.0ml double cream
- 2 eggs , plus 1 yolk
- 85.0g Parmesan , grated
PER SERVING
665 kcalories, protein 19.0g, carbohydrate 36.0g, fat 51.0 g, saturated fat 28.0g, fibre 3.0g, sugar 4.0g, salt 1.45 g
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22 February 2011
Ann Clark commented on this recipe
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22 February 2011
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22 February 2011
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