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4.9 from 201 votes

Carmelo Carnevale’s Cavolo Nero Tart With Pecorino Cheese

Bring something special to the table with this well-loved recipe.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Preheat oven to 220 °C/ 428 °F.
  2. Remove the stalks from the cavolo nero and cook in salted boiling water for 5 minutes or until cooked.
  3. 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.
  4. Cut the cherry tomatoes in half.
  5. In a bowl mix the tomatoes, chilli, cavolo nero and the pecorino cheese.
  6. Add the mixture to the pastry and spread evenly.
  7. Brush the border with beaten egg yolk or milk.
  8. Bake for approximately 20 minutes until the pastry has risen and is deep golden in colour.

Notes