Pork Mozzarella Kale Tart for a quick 30-Minute meal that will feed your family for dinner.
Disclosure: This is a sponsored post on behalf of Smithfield Marinated Fresh Pork.
It’s time to dust off the grill and load it up with some of your favorite meats. This past weekend I allowed my husband, aka sous chef, to fill our grill with Smithfield’s Memphis Style BBQ Dry Seasoned Ribs. There is nothing better than sitting outside in the best spring weather we have had this year with the smell of BBQ being cooked with possibly a cold one in hand. No.. there was a cold one in my hand at all times.
We had a few ribs left over from the grilling session and that’s where I came up with this idea to put it towards this Pork Mozzarella Kale Tart recipe. It would be something that was quick to prepare since we had already invested a lot of time smoking the ribs for half the day. It also needed to be a meal that the whole family would eat and this tart just happened to resemble a pizza. Or that is what the kids kept calling it and I let them go with it. This tart starts off with a base which is a refrigerated pie crust that I unrolled just minutes before filling it with leftover pork rib meat, butternut squash, mozzarella cheese and kale.
This was the perfect meal to share with my partnership with Smithfield’s Marinated Fresh Pork and their 30-minute meal campaign. If you look below you can get details on a contest that they are running at the moment.
Smithfield Marinated Fresh Pork products are available at your local United Supermarkets, as well as select grocery stores nationwide.
Preheat oven to 350 degrees F.
Unroll pie crust onto a greased pizza sheet.
In a separate bowl combine rib meat, squash, kale and mozzarella. Place in the center of the pie crust leaving a 1-inch border around the edges. Season with salt and then place in the oven for 20 minutes. Remove from oven and cover the center of the tart with foil leaving the edges of the dough exposed. Turn the oven up to 400 degrees F. and place the tart back in for 4-5 minutes to get the crust brown.
Remove and allow to cool. Top with additional kale for pretty green color.
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Disclosure: This is a sponsored post written by me on behalf of Smithfield Marinated Fresh Pork. All opinions are 100% my own and I appreciate your support on the brands that I love.