I am blogging away like a trooper today, and no that doesn’t mean that I have some sort of wind problem from eating the cavolo nero last night, it just means that due to circumstances changing today and plans being altered, I now find myself with a far more relaxing day than expected and I actually have time to post this weeks dinners so far. So all good.
 
Again I have surprised myself with this tart, for some reason I thought tarts would be tricky, but its all so easy, who knew! Also the kids loved this one, a success after the Shallot Tarte Tatin. I personally preferred the Shallot Tarte Tatin, but hey, what do I know !
 
 
Buon appetito
500g pack all-butter shortcrust pastry
1 small head of Cavolo Nero, about 200g (Don’t worry if you can not get hold of this, just use Curly Kale instead and I am pretty sure Savoy cabbage would work just as well)
70g pack sliced pancetta
200ml whole milk
150ml double cream
2 eggs, plus 1 egg yolk
85g Parmesan, grated
 
Heat the oven to 200c, 180 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 minutes, then remove the beans and parchment and return to the oven for a further 5 – 10 minutes until pale golden.
 
Lower the oven to 180c, 160 fan, gas 4.
 
Meanwhile, trim the cabbage and separate the leaves. Waitrose do a ready chopped and ready to go bag of Curly Kale which is what I used for this recipe. Cook in a pan of slightly salted boiling water for 4 – 5 minutes, 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 minutes until just set.
 
Leave to sit in the tin for 10 minutes then carefully lift out, cut into slices and serve while still warm.
 
Once again, I served mine with a side salad and fresh, homemade bread.