Wholemeal tart with broccoli, pancetta and Fontina

INGREDIENTS

1 ROUND WHOLEMEAL PUFF PASTRY SHEET

600 G BROCCOLI

100 G PANCETTA

150 G FONTINA OR PROVOLA

GRATED PARMIGIANO OR GRANA PADANO

1 GARLIC CLOVE

EXTRA VIRGIN OLIVE OIL

SALT

GROUND CHILLI

I steam broccoli florets.

I heat extra virgin olive oil and 1 garlic clove.

I dice pancetta, or buy diced.

I add to pan and brown.

I add broccoli and cook about ten minutes with salt and chilli.

I remove garlic, turn off and cool.

I line a tray with pastry and paper and prick.

I add cold broccoli.

I slice Fontina or other cheese, spread all over, add grated cheese and oil.

I bake at 180/200°C for 35 minutes.