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Cavolo Nero, Bacon & Blue Cheese Tart

Cavolo Nero Bacon & Blue Cheese Tart

Prep Time: 30 minutes
Cook Time: 1 minute
Total Time: 1 minute
Servings: 8
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A satisfying delicious tart make with soft cavil Nero and beautiful blue cheese!

Ingredients

  • Pastry
  • 225 g Plain Flour
  • 100 g cold butter roughly diced
  • Pinch salt
  • 2-3 Tablespoons of iced water
  • Filling 3 Eggs beaten 1/2 pt Whole Milk
  • 6-8 Cavolo Nero leaves
  • 6 Rashers Smoked Bacon
  • Your Favourite blue veined cheese dolcelatte or cambozola are my favourite

Instructions

  • Make the pastry by putting the flour, fat and salt in a food processor with the blade attachment and turn on until fine breadcrumbs.
  • Add the iced water until you have a soft ball.
  • Take out of the processor and flatten it and then wrap in Clingfilm and chill for 30 mins or roll out immediately and line 8 round tin (or oblong tin) and put it in the freezer for 15 mins.
  • Pre heat oven to 180C / 350F /Gas 4
  • Tear the long stem out from the middle of the cavolo nero and cut the rest into large pieces and either steam or boil for 3-5 mins (you want it to be slightly soft and floppy) then drain.
  • Cut the bacon (uncooked) into strips
  • If using Cambozola take the chalky rind off same for your favourite cheese if it has one, and cut into chunks
  • Take your pastry out of the freezer if you have lined the tin.
  • If it's been in the fridge you will need to roll out and line the tin.
  • Then, start with the bacon, the cavolo nero and add the chunks of cheese.
  • Beat the eggs and top up with the milk.
  • Add the mixture slowly to your tin.
  • If it looks like there won’t be enough add a little more milk to some of the egg mixture before pouring it all in.
  • Place in middle of oven for approx. 30 to 40 minutes or until lightly browned