1 1/2 cups Kale, torn into small pieces, washed and dried
6 slices of bacon, fried and crispy
1 cup of heavy cream
2 cloves of garlic, minced
2 egg yolks
Pinch of nutmeg
Pastry - Enough for a single 9 inch pie pan cut into 6 rounds large enough to fill 6 tartlet pans. You will have to roll, cut, gather scrapes and roll again (probably twice).
Preheat oven to 350 degrees F.
Prick bottoms of pastry in tartlet pans. Place on cookie sheet and top each with parchment paper and pie weights. (I use dried lima beans). Bake until lightly browned. Remove weights and parchment paper.
In a bowl, mix the cream and the egg yolks along with a pinch of nutmeg and the minced garlic. Season with Salt and pepper. Whisk all together.
Divide the mixture among the tartlets and bake until set, Approximately 15 minutes. Add the kale, drizzle with a little olive oil and cook for a further 10 minutes or until crispy and the pastry is golden.
Place a slice of bacon on each tartlet and serve.