Kale & Ricotta Tarts with Romaine, Apple, & Almond Salad

Kale & Ricotta Tarts

with Romaine, Apple, & Almond Salad

45 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

These tarts showcase lightly creamed kale, ricotta, and egg, which bake up into a satisfying filling for flaky pastry crusts.
(Your kale may be green curly, dark green lacinato, or red.) On the side, a refreshing salad of romaine and apple cuts through the richness of the tarts.

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  • Nutrition
    PER SERVING
  • Calories
    930 Cals (est.)
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fresh
ingredients
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 425°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Remove and discard the kale stems; thinly slice the leaves. Quarter and deseed the lemon.

Start the kale:
2 Start the kale:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted.

Finish the kale:
3 Finish the kale:

Add the heavy cream (shaking the bottle just before opening) and 1/4 cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the kale has wilted and most of the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

Make the filling:
4 Make the filling:

Crack the egg into a large bowl. Add the ricotta cheese, the juice of 1 lemon wedge, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Stir in the finished kale and season with salt and pepper.

Assemble & bake the tarts:
5 Assemble & bake the tarts:

Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts. Bake 18 to 20 minutes, or until the crusts are browned and the filling is cooked through. Remove from the oven and let stand for at least 5 minutes before serving.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the tarts bake, cut off and discard the root end of the lettuce; roughly chop the leaves. Place in a large bowl. Quarter and core the apple; thinly slice lengthwise. Roughly chop the almonds. Just before serving, add the apple, almonds, and the juice of the remaining lemon wedges to the bowl of lettuce. Drizzle with olive oil and season with salt and pepper; toss to combine. Season with salt and pepper to taste. Transfer the salad and baked tarts to serving dishes. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 425°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Remove and discard the kale stems; thinly slice the leaves. Quarter and deseed the lemon.

2 Start the kale:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted.

Start the kale:
Finish the kale:
3 Finish the kale:

Add the heavy cream (shaking the bottle just before opening) and 1/4 cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the kale has wilted and most of the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

4 Make the filling:

Crack the egg into a large bowl. Add the ricotta cheese, the juice of 1 lemon wedge, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Stir in the finished kale and season with salt and pepper.

Make the filling:
Assemble & bake the tarts:
5 Assemble & bake the tarts:

Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts. Bake 18 to 20 minutes, or until the crusts are browned and the filling is cooked through. Remove from the oven and let stand for at least 5 minutes before serving.

6 Make the salad & plate your dish:

While the tarts bake, cut off and discard the root end of the lettuce; roughly chop the leaves. Place in a large bowl. Quarter and core the apple; thinly slice lengthwise. Roughly chop the almonds. Just before serving, add the apple, almonds, and the juice of the remaining lemon wedges to the bowl of lettuce. Drizzle with olive oil and season with salt and pepper; toss to combine. Season with salt and pepper to taste. Transfer the salad and baked tarts to serving dishes. Enjoy!

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