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Kale & Ricotta Tarts
with Romaine, Apple, & Almond Salad
45 MIN
2 Servings
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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NutritionPER SERVING
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Calories930 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Pie Crusts
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1 Cage-Free Farm Egg
- 1 cup Part-Skim Ricotta Cheese
- 2 cloves Garlic
- 1 Apple
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1 bunch Kale
- 1 Lemon
- 1 Romaine Lettuce Heart
- 2 Tbsps Roasted Almonds
- 1 Shallot
- ¼ cup Heavy Cream
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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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