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 19g, carbohydrate 36g, fat 51 g, saturated fat 28g, fibre 3g, sugar 4g, salt 1.45 g
Recipe from Good Food magazine, March 2011.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1128652/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 500g pack all-butter shortcrust pastry
- 1 small head of cavolo nero , about 200g
- 70g pack sliced pancetta
- 200ml whole milk
- 150ml double cream
- 2 eggs , plus 1 yolk
- 85g Parmesan , grated
Buy ingredients
Search Good Food
7
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 50 mins
Ingredients
- 500g pack all-butter shortcrust pastry
- 1 small head of cavolo nero , about 200g
- 70g pack sliced pancetta
- 200ml whole milk
- 150ml double cream
- 2 eggs , plus 1 yolk
- 85g Parmesan , grated
PER SERVING
665 kcalories, protein 19g, carbohydrate 36g, fat 51 g, saturated fat 28g, fibre 3g, sugar 4g, salt 1.45 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
22 February 2011
Ann Clark commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
22 February 2011
Nick commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
22 February 2011
Nick rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
06 November 2012
whats4t commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
07 November 2012
frill commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.