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Cavolo Nero, Bacon & Blue Cheese Tart

Cavolo Nero Bacon & Blue Cheese Tart


Oh my lordy lordy! This is the most amazing 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!

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 🙂

So what is Cavolo Nero – we  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

Have a go and please let us low what you think – drop a comment below the post – go on have a go – Cavolo Nero, Bacon & Blue Cheese Tart #NomNom

Thanks Cx


  • Pastry
  • 225g Plain Flour
  • 100g cold butter roughly diced
  • Pinch salt
  • 2-3 Tablespoons of iced water


Or Easypeasy buy a packet of shortcrust and roll out to fit tin

  • Filling
  • 6-8 Cavolo Nero leaves
  • 6 Rashers Smoked Bacon
  • Your Favourite blue veined cheese (dolcelatte or cambozola are my favourite)
  • 3 Eggs beaten
  • 1/2 pt Whole Milk

Preparation Method


  1. Make the pastry by putting the flour, fat and salt in a food processor with the blade attachment and turn on until fine breadcrumbs.
  2. Add the iced water until you have a soft ball.
  3. 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.
  4. Pre heat oven to 180C / 350F /Gas4
  5. 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.
  6. Cut the bacon (uncooked) in to strips
  7. If using Cambozola take the chalky rind off same for your favourite cheese if it has one, and cut into chunks
  8. 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.
  9. Then, start with the bacon, the cavolo nero and add the chunks of cheese.
  10. Beat the eggs and top up with the milk. Add the mixture slowly to your tin.
  11. 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.
  12. Place in middle of oven for approx. 30 to 40 minutes or until lightly browned

Serve with a healthy salad, new potatoes or have cold in a picnic basket.


M & Cx

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kristin mccarthy says:
I love love LOVE a good savory tart!