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  1. Home
  2. savoury pies and tarts

Cavolo nero & pancetta tart

New twist on quiche - by Amy Sinclair
  • 10 May 2019
Cavolo nero & pancetta tart
Prep: 10 Minutes - Cook: 50 Minutes - Easy - Serves 6
Proudly supported by

This lovely lunch or supper dish can be made the day before. Keep it somewhere cool, but not in the fridge or the pastry might become soggy.

Ingredients

500g pack all-butter shortcrust pastry

1 small head of Cavolo nero, about 200g

70g pack sliced pancetta

200ml/7fl oz whole milk

150ml/¼pt double cream

2 eggs, plus 1 yolk

85g/3oz Parmesan, grated

Method

  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.

  • healthy dinner recipe
  • tart recipe
  • savoury pies and tarts
  • long lazy lunch ideas recipe
  • healthy lunch ideas
  • easy healthy dinner
  • easy baking recipes
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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