Kale and Ricotta Tarts with Walnuts - Diamond Nuts

Ingredients

• For the Parmesan crust
• 1-1/2 cups all-purpose flour
• 1/3 cup grated Parmesan
• 6 tbsp cold unsalted butter, chopped
• 1 egg yolk
• For the filling
• 2 tbsp extra-virgin olive oil
• 2 medium shallots, thinly sliced
• 2 cloves garlic, minced
• 1 cup sliced baby bella mushrooms
• 1 bunch Tuscan kale, stems removed and chopped
• 1/2 cup heavy cream
• 2 eggs, lightly beaten
• 1 cup part-skimmed ricotta cheese, drained
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/3 cup Diamond of California® Heirloom Walnuts, chopped
• 1/4 cup shaved Parmesan
• 1 tsp grated lemon zest