Cavolo nero & pancetta tart

Cavolo nero & pancetta tart

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(2 ratings)

Prep: 10 mins Cook: 50 mins


Serves 6
Treat yourself to this tart for supper and save the rest for lunch

Nutrition and extra info

Nutrition: per serving

  • kcal665
  • fat51g
  • saturates28g
  • carbs36g
  • sugars4g
  • fibre3g
  • protein19g
  • salt1.45g
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  • 500g pack all-butter shortcrust pastry
  • 1 small head of cavolo nero, about 200g
    Cavolo nero

    Cavolo nero

    ca-voll-oh nee-ro

    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…


  1. 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.

  2. 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.

  3. 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.

  4. Leave to sit in the tin for 10 mins then carefully lift out, cut into slices and serve while still warm.

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Comments, questions and tips

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4th Apr, 2014
This tart is absolutely delicious. I have made it over and over again and it always looks smart when presented to friends. I have heard a few "wows" every time I make it. One particular note to the savoury custard, which now use as a basic custard for all my savoury tarts. Gorgeous!
7th Nov, 2012
Well, it's just black cabbage and it's available from Sainsbury's...doesn't seem that exotic! Btw I'll defo try this tart! (:
6th Nov, 2012
Agree with Ann Clark if you are going to come up with some new fangled ingredient, which I am pretty sure the majority of us on site have never heard of, please explain and don`t try and be a smartie pants!!!
22nd Feb, 2011
Click the Cavalo Nero link in the ingredients list and it'll tell you. Tried this on Sunday... it was DELICIOUS!!! couldn't find Cavolo Nero so used the same amount of Kale. But I think any kind of soft greens would be good with this... even Broccoli! Also used extra light Elmlea double cream instead of full fat. This is one for recipe book! A little tip, the longer you let it sit after cooking the more it thickens up. We served after 10 minutes of cooling like suggested and it was a nice and gooey. Leave it longer and it turns firmer and firmer. The next day it was like ready made quiche consistency.
22nd Feb, 2011
What the H*ll is Cavalo Nero??
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