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Carmelo Carnevale’s Cavolo Nero Tart With Pecorino Cheese
Carmelo Carnevale
4.93
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
4
servings
Ingredients
Metric
US Customary
1x
2x
3x
1
sheet ready rolled puff pastry
1
egg
50
grams
pesto
100
grams
grated pecorino cheese
125
grams
mozzarella cheese
10
cherry tomatoes
2
bunches cavolo nero
1
fresh chilli
1
pinch
black pepper
Instructions
Preheat oven to 220 °C/ 428 °F.
Remove the stalks from the cavolo nero and cook in salted boiling water for 5 minutes or until cooked.
Unroll pastry sheet onto a baking tray and spread the pesto over the sheet, leaving a 2.5 cm (about 1 inch) border around the edges.
Cut the cherry tomatoes in half.
In a bowl mix the tomatoes, chilli, cavolo nero and the pecorino cheese.
Add the mixture to the pastry and spread evenly.
Brush the border with beaten egg yolk or milk.
Bake for approximately 20 minutes until the pastry has risen and is deep golden in colour.
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