Savoury cake with cavolo nero

Hi everyone today I enjoy making this yummy Savoury cake using cavolo nero a vegetable been really popular in a lot of recipe in tuscany .

Ingredients

I devide the ingredients into two, one for the paistry and one for the filling.

Paistry ingredients

Filling ingredients

I share to procedures into two step, first of all I prepare the paistry.

In a bowl put the flour with the diced butter and with your hands work the mix or you can use the mixer if you got.

I work this mix with my hands gradually and gently without over warming it.

When the consistency its like humid sand, add the icing water and create the dough.

Cover the dough with cling film and let it rest in the fridge for an hour.

Now the paistry is ready lets start with the filling.

Diced and wash properly the two vegetables.

In a pan add three spoon of extra vergin olive oil and the leek and cook it for 2/3 minutes.

The add the cavolo nero with salt, pepper and a bit of water for dont let it burn or stick to the pan and cook them for further 10 minutes.

After the ten minutes put the mix in a bowl and let it cool down properly.

When the mix is cold add the sundried tomatoes and the grated stilton, sant and more pepper if required.

After the hour take the paistry from the fridge and put it on top some parchment paper.

Sprinkle some flour on top of it and with a pin roll spread it out.

Display the paistry inside the baking tray, cut off the excess, adjust the edge and with a fork make some hole on the bottom of the paistry.

Put the mix into the paistry.

Beat up the three eggs and drizzle them on top of the mix.

Pre heat the oven into static mode at 180 degrees.

Bake the savoury cake for 55 minutes to an hour.

Half way through I cover the paistry with some foil for dont let it burn the top.

When is cook let it cool down before remove it from the baking tray.

Enjoy it….Ciao….!!!