- 500g pack all-butter shortcrust pastry
- 1 small head of cavolo nero, about 200g
A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…
- 70g pack sliced pancetta
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 200ml whole milk
- 150ml double cream
- 2 eggs, plus 1 yolk
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 85g Parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.