Ricotta, Vegetable Tart with Kale Crisps - The Healthy Baker
This tasty tart makes for one delicious lunch! Prep time: 30 mins (+ 45 mins refrigeration)
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Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Skillet
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Plastic wrap
- Mixing bowl
- Fork
- Spoon
- Measuring spoon
- Oven
- Refrigerator
Ingredients
- 2 cups The Healthy Baker Plain Flour
- ⅓ cup auzure Canola Oil
- 80g butter
- 1 bunch kale stems removed, torn into bite size pieces
- 2 tablespoons Auzure Canola Oil
- ½ teaspoon sea salt flakes
- 1 leek, white part only, sliced
- 2 garlic cloves, crushed
- 200g reduced-fat ricotta
- ½ cup grated parmesan
- 4 eggs lightly beaten
- 1 cup extra light sour cream
- 125g halved cherry tomatoes
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