Cavolo Nero Bacon & Blue Cheese Tart

Oh my lordy lordy! This is the most amazing Cavolo Nero Bacon & Blue Cheese Tart recipe from my beautiful friend Mel. 

Thank you Mel for sharing (xxx)

It’s so tasty and so easy and easily ‘stacks up’ as a dinner or lunch.

Hot or cold whichever way you like!

Party or picnic – it’s perfect!

I adore Cavolo Nero and bacon and blue cheese – so hey it’s a winner for me!  

No soft soggy ‘wet’ namby pamby quiche here – this is a ‘man’ tart 🙂

Delicious blue cheese in combination with bacon and cavalo nero, encased in party, oh my word?

Just look at that cream clue cheese all ready before the oven – yum!

To Serve your Cavolo Nero Tart

How about a wedge warm with new potatoes or veg.

Or cold with a lovely crisp salad?

How good does this look?

So what is this Cavolo Nero stuff?

– well as stated by Wikipedia its a type of kale:

Lacinato kale is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany.

It is also known as Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, black kale, flat back cabbage, palm tree kale, or black Tuscan palm. Wikipedia and it’s so so good for you!

Have a go and please let us low what you think – drop a comment below the post 

Go on have a go – Man Tart #NomNom

And if you love Cavolo Nero as much as me you might like this lovely Pasta dish stacked with it and loads mushrooms 🙂 delicious

Other Tarts 

I think you might also love my Filo Tarts too 

Thanks Cx

Cavolo Nero Bacon & Blue Cheese Tart

Prep Time: 30 minutes minutes

Cook Time: 1 minute minute

Total Time: 1 minute minute

Servings: 8

Print Pin Rate

A satisfying delicious tart make with soft cavil Nero and beautiful blue cheese!

Ingredients

• Pastry
• 225 g Plain Flour
• 100 g cold butter roughly diced
• Pinch salt
• 2-3 Tablespoons of iced water
• Filling 3 Eggs beaten 1/2 pt Whole Milk
• 6-8 Cavolo Nero leaves
• 6 Rashers Smoked Bacon
• Your Favourite blue veined cheese dolcelatte or cambozola are my favourite

Instructions

• Make the pastry by putting the flour, fat and salt in a food processor with the blade attachment and turn on until fine breadcrumbs.
• Add the iced water until you have a soft ball.
• Take out of the processor and flatten it and then wrap in Clingfilm and chill for 30 mins or roll out immediately and line 8 round tin (or oblong tin) and put it in the freezer for 15 mins.
• Pre heat oven to 180C / 350F /Gas 4
• Tear the long stem out from the middle of the cavolo nero and cut the rest into large pieces and either steam or boil for 3-5 mins (you want it to be slightly soft and floppy) then drain.
• Cut the bacon (uncooked) into strips
• If using Cambozola take the chalky rind off same for your favourite cheese if it has one, and cut into chunks
• Take your pastry out of the freezer if you have lined the tin.
• If it's been in the fridge you will need to roll out and line the tin.
• Then, start with the bacon, the cavolo nero and add the chunks of cheese.
• Beat the eggs and top up with the milk.
• Add the mixture slowly to your tin.
• If it looks like there won’t be enough add a little more milk to some of the egg mixture before pouring it all in.
• Place in middle of oven for approx. 30 to 40 minutes or until lightly browned