Kale and walnut tarts
Kale and walnut tarts: A healthy, vegetarian lunch perfect for work. Quick and easy to make in 1 hour.
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Cooking tools:
- Tart pan
- Pastry brush
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Pitcher
Ingredients
- 40 grams butter, melted
- 2 1/2 cup (310g) lsa
- 2 free-range eggs
- 30 grams 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 teaspoons finely grated lemon rind
- 2 cloves garlic, crushed
- 2 teaspoons finely chopped fresh tarragon
- 60 grams snow pea tendrils
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
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