A satisfying delicious tart make with soft cavil Nero and beautiful blue cheese!
Ingredients
Pastry
225gPlain Flour
100gcold butter roughly diced
Pinchsalt
2-3Tablespoonsof iced water
Filling 3 Eggs beaten 1/2 pt Whole Milk
6-8Cavolo Nero leaves
6Rashers Smoked Bacon
Your Favourite blue veined cheesedolcelatte 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