• 500g all butter puff pastry block
  • 200g Taste the Difference Cavolo nero, thick stalks removed and leaves separated
  • 70g Italian smoked pancetta for cooking
  • 200ml whole milk
  • 150ml double cream
  • 3 medium free range Woodland eggs, 2 whole plus 1 yolk
  • 85g Grana Padano (or Parmesan) cheese, grated


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Roll out the pastry and use to line a deep 20x30cm loose-bottomed tart tin, or a 23cm round tin.

  2. 2

    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 paaper and return to the oven for a further 5-10 minutes until pale golden.

  3. 3

    Lower the oven to 180°C, fan 160°C, gas mark 4.

  4. 4

    Steam the Cavolo nero leaves for 4 minutes until tender. Cool and drain well then pat dry with kitchen paper.

  5. 5

    Arrange the Cavolo nero and pancetta pieces on top of the pastry, leaving a border of about 1.5cm.

  6. 6

    Beat together the milk, double cream and eggs until well blended. Stir in the cheese and some freshly ground black pepper, then pour onto the Cavolo nero and pancetta.

  7. 7

    Bake for 25 minutes until just set. Leave to cool for 10 minutes, then cut into slices and serve whilst still warm.

  8. 8

    *All information included in this recipe has been provided by Produce World.

Nutritional Details

Each serving provides
  • Energy 2784kj 665kcal 33%
  • Fat 5.1g 7%
  • Saturates 2.8g 14%
  • Sugars 2.2g 2%
  • Salt 1.45g 24%

% of the Reference Intakes

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