Instructions

1. Strip the cavolo nero leaves off the tough stems and chop.
2. Pour olive oil in a large frying pan. Heat over medium and add the pancetta. Let it cook until it has given up its fat and is beginning to get crispy.
3. Using a slotted spoon, scoop up the cubes of pancetta and set in a small dish.
4. Put the cavolo nero into the pan, along with some salt and pepper. Add about a half cup of water and cook until the leaves are wilted. Add the potatoes and continue cooking. It may take about a half hour for the cavolo nero to get tender, and you may have to add a bit more water. When everything is almost done and the potatoes are beginning to fall apart, add the pancetta back in and cook for another ten minutes. At the end, let any water you have added cook away.
5. Preheat oven to 180c/ 350F
6. Roll out the first piece of dough to a 12 inch circle on a floured board.. Gently pick it up and place it in the tart pan. If part of it rips, don’t worry, just patch it up. Let the extra hang over the edge.
7. Mound the filling into the center of the bottom crust, spreading it out evenly.
8. Roll out the second piece of dough and place it over the top. Crimp the edges shut, cutting off any excess. Using a sharp knife, cut four holes in the top crust to let the steam come out.
9. Place in oven and bake until golden, about 45 minutes.
10. Take out of oven and let cool for about 10 to 15 minutes. Gently remove from pan and place on platter to serve.