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cavelo nero & pancetta tart

        Cavelo Nero and Pancetta Tart

500g pack all butter shortcrust pastry

200g cavelo nero

70g sliced pancetta

200ml milk

150 ml double cream

2 eggs, plus 1 yolk

85g parmesan, grated


Heat over to 200 degrees, roll out the pastry and use a deep 20x30cm loose bottomed tart tin, prick the base and line with greaseproof paper and baking beans, bake for 15 minutes, remove the beans and paper and return to over for a further 5 – 10 minutes until golden.
Meanwhile Chop the kale roughly, cook in a pan of lightly salted boiling water for 4 – 5 minutes.cool and drain well and squeeze out any excess water.
3.Arrange the kale and pancetta in the tart case, beat together the milk, cream and eggs until well blended, stir in the parmesan and some black pepper, then pour into the tart case, bake for 25 minutes until just set.

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

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