Tartelets with cavolo nero and spicy mustard
Growing up my mum used to make kale with mashed potatoes quite often. And to my own horror, I absolutely hated it. My mum didn’t have much imagination when it came to the mash. Kale, potatoes and there might have been a sausage I’d think. I can’t even remember exactly. Also when I moved and went to live on my own I stayed away from kale as best as I could. Because why would I try right? No one told me I had to eat that nasty vegetable… Until I moved in for the first time with a guy whole turned out to be a kale lover. Just my luck I guess….
And yes, in name of love you do everything a lot. So I went onto the internet looking for information on how to make a tasty kale mash. Not much to be found on the subject. Because let’s be honest; who needs a recipe for something as basic as a kale and potatoe mash?? But after some inquiries with my colleagues I had some kind of recipe. Apparently the trick was to add pieces of bacon. And a good smoked sausage or rookworst as we call them, but that went without saying.
I made it and prepared for the worst but to my utter amazement it was good and I liked it. No dry inedible goo, but quite tasty and delicious… I do have to mention that at this point in time I wasn’t aware how terrible a cook my mum really was…. 😉
I didn’t have anything to go on really… I came to that shocking conclusion much later in life. Had I know her shortcomings in that area I might have tried kale sooner. But anyway, this little tartlet has nothing to do with regular kale and potatoes. I have used cavolo nero in this little darlings. I mean, for the name alone you would use this vegetable right? It sounds so fancy.
But technically it is very much related to regular kale and gets it’s name from the fact that it originates in Italy and has leaves that are close to black. Hence the cavolo nero
Cavolo nero is a member of the Brassica family, to which kale and cauliflower also belong. Originally from the sunny part of Italy, but now also available in the Netherlands and it is a rather versatile vegetable. The leaves are firm and the veins can be a bit tough so – depending on your dish – you might have to remove the tough bits. Cavolo Nero has a lot of vitamins K,A and C and also minerals a plenty!
- 4 squares of puff pastry or one large one you can divide across the four tins
- 200 gram cavolo nero
- 50 gram bacon
- 2 eggs
- 80 ml double cream
- 1 tbsp of mustard with black pepper or another spicy kind of mustard
- 100 ml milk
- 1 tsp smoked paprika
Preheat the oven to 200 C.
Cut the cavolo nero in small pieces and cook in a bit of salted water for about 5 minutes. Drain and leave to cool. Once cooled press all the fluids out of the leaves.
Cut the bacon into small strips
Combine the cream, the milk, the eggs, the smoked paprika, mustard and a bit of pepper and salt in a bowl and whisk.
Put the puff pastry into the tart tins and use a fork to prick holes in the bottom. Put a piece of baking paper in and some baking beans. Bake the tartlets blind for 15 minutes, remove from the oven, remove the baking paper and the beans and bake for another 5-10 minutes or until golden.
Remove from the oven and divide the cavolo nero over the tins and the strips of bacon too. Add the cream mixture and put into the oven for another 15 minutes untl cooked and golden.