Kale & Bacon Tart

By October 18, 2016

This tart couldn't get any more decadent-- even with a whole bunch of kale! Creamy bacon, onions and softened kale piled high in a flaky pastry crust, held together with a cheesy-roux.

 One bunch kale
 4 slices bacon
 1/2 white onion, thinly sliced
 Pie crust: try either Parker's Pastry with Butter or with Lard recipe, or use store bought.
 2 tbsp flour
 1 cup stock, cream or half n' half
 Some shredded Parm or flat rock
1

Turn your oven to 375. Prepare your pie crust by allowing to come to room temp and then prick all over with fork. Pre-bake for 10 minutes.

2

Remove center rib from kale and tear leaves into bite-sized pieces. In a deep skillet or pot, wilt the kale with a splash of water over medium heat.

3

Finely chop your bacon and begin to brown it in another skillet or pot. Once it's almost cooked, add the onions and stir them into the grease to soften.

4

Using a slotted spoon, remove onions and bacon and add to the kale. Reduce the heat under the drippings to very low and whisk in flour, and whisk continuously for at least a minute. Slowly pour in the milk/cream/stock while still whisking to make your roux. Stir till it's thick enough to coat the whisk. Stir in a half tsp salt, a quarter tsp of pepper and some very finely grated cheese.

5

Pour the roux into the skillet with the kale, bacon and onions and stir well. It'll look like a mess but it's going to be delicious.

6

Pile it all into your pie crust and bake for 15 minutes and an additional 2-3 under the broiler. Allow to cool for 5 minutes, then slice and serve.

Ingredients

 One bunch kale
 4 slices bacon
 1/2 white onion, thinly sliced
 Pie crust: try either Parker's Pastry with Butter or with Lard recipe, or use store bought.
 2 tbsp flour
 1 cup stock, cream or half n' half
 Some shredded Parm or flat rock

Directions

1

Turn your oven to 375. Prepare your pie crust by allowing to come to room temp and then prick all over with fork. Pre-bake for 10 minutes.

2

Remove center rib from kale and tear leaves into bite-sized pieces. In a deep skillet or pot, wilt the kale with a splash of water over medium heat.

3

Finely chop your bacon and begin to brown it in another skillet or pot. Once it's almost cooked, add the onions and stir them into the grease to soften.

4

Using a slotted spoon, remove onions and bacon and add to the kale. Reduce the heat under the drippings to very low and whisk in flour, and whisk continuously for at least a minute. Slowly pour in the milk/cream/stock while still whisking to make your roux. Stir till it's thick enough to coat the whisk. Stir in a half tsp salt, a quarter tsp of pepper and some very finely grated cheese.

5

Pour the roux into the skillet with the kale, bacon and onions and stir well. It'll look like a mess but it's going to be delicious.

6

Pile it all into your pie crust and bake for 15 minutes and an additional 2-3 under the broiler. Allow to cool for 5 minutes, then slice and serve.

Kale & Bacon Tart

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