Kale and Walnut Tarts
2 - Lunch, Main
Ingredients
40 gram butter, melted
2 1/2 cup (310g) lsa
2 free-range eggs
30 gram baby kale leaves, chopped finely
1/3 cup (35g) chopped roasted walnuts
2/3 cup (160g) ricotta, crumbled
4 free-range eggs, extra
1 1/3 cup (330ml) milk
2 teaspoon finely grated lemon rind
2 clove garlic, crushed
2 teaspoon finely chopped fresh tarragon
60 gram snow pea tendrils
1 tablespoon lemon juice
1 tablespoon olive oil
Directions
1 Preheat oven to 200°C. Brush six 10cm loose-based fluted tart tins with half the melted butter. Place tins on an oven tray.
2 Combine LSA, eggs and remaining melted butter in a medium bowl; season. Press LSA mixture onto base and side of tins. Bake for 10 minutes; set aside to cool. Reduce oven to 160°C.
3 Place kale, walnuts and ricotta in tart cases. Whisk extra eggs, milk, rind, garlic and tarragon in a large jug until combined; season. Pour egg mixture over filling.
4 Bake tarts for 30 minutes or until just set. Leave tarts in tins for 5 minutes to cool slightly, but while still warm, remove from tins.
5 Meanwhile, combine snow pea tendrils, juice and oil in a small bowl; season to taste.
6 Serve tarts topped with snow pea tendrils.
Notes
LSA is a ground linseed, sunflower seed and almond mixture that can be found at supermarkets and health food stores. You must remove the tarts from the tins while they are still warm to prevent them from sticking.