4squares of puff pastryor one large one you can divide across the four tins
200gramcavolo nero
50grambacon
2eggs
80mldouble cream
1tbspof mustard with black pepper or another spicy kind of mustard
100mlmilk
pepper
salt
1tspsmoked paprika
Instructions
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.