Cavolo Nero Tart With Pecorino Cheese
Cavolo Nero, also known as Tuscan kale, takes center stage in this rustic yet elegant tart, boasting a symphony of earthy, savory, and nutty notes. Paired harmoniously with the distinct sharpness of Pecorino cheese, this delightful combination promises to delight even the most discerning taste buds.
Carmelo Carnevale’s culinary expertise shines through in this masterpiece, infusing traditional Italian ingredients with a contemporary twist.
Enjoy!
Carmelo Carnevale’s Cavolo Nero Tart With Pecorino Cheese
Ingredients
- 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.
Notes
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