This has to be the easiest tart in the world to make.
I was skeptical at first, since there is no cream, no herbs or spices and really, who likes kale to begin with?
It's not the prettiest tart either, but the combination works well and it's a nice healthy lunch with some soup. You can also make it with Swiss chard and they are both good hearty greens to use.
I love crustless quiches, because they taste great the next day at room temperature without worrying about soggy crust!
There are only 6 ingredients in this recipe so go for it! It takes no time to put together!
Artichoke, Kale & Ricotta Tart
Nutrition Facts
Serving Size 180g (6 servings)
Amount Per Serving
Calories 220
Total Fat 11.7g1
Saturated Fat 6.1g
Cholesterol 152mg
Sodium 430mg
Total Carbohydrates 12.4g
Dietary Fiber 3.1g
Sugars 1.7g
Protein 18.0g
Ingredients:
4 eggs, beaten
8 ounces ricotta cheese
4 ounces Parmesan cheese, grated
1 med onion, chopped
1 cup canned artichokes, drained & coarsely chopped
1 bunch kale, roughly chopped
Preheat oven to 375F. Grease a 9-inch cake or tart pan lightly with olive oil or butter.
Saute onion over medium high heat until tender, approx 5-7 minutes. Allow to cool.
In a large bowl, whisk together the eggs and cheeses.
Roughly chop the artichokes and kale and add to the cheese/egg mixture.
Add cooked onions and stir until combined.
Pour contents of bowl into the greased cake pan and cook until custard is set, about 40-45 minutes.
Cool on a wire wrack for 5 to 10 minutes and serve.
I was skeptical at first, since there is no cream, no herbs or spices and really, who likes kale to begin with?
It's not the prettiest tart either, but the combination works well and it's a nice healthy lunch with some soup. You can also make it with Swiss chard and they are both good hearty greens to use.
I love crustless quiches, because they taste great the next day at room temperature without worrying about soggy crust!
There are only 6 ingredients in this recipe so go for it! It takes no time to put together!
Artichoke, Kale & Ricotta Tart
Nutrition Facts
Serving Size 180g (6 servings)
Amount Per Serving
Calories 220
Total Fat 11.7g1
Saturated Fat 6.1g
Cholesterol 152mg
Sodium 430mg
Total Carbohydrates 12.4g
Dietary Fiber 3.1g
Sugars 1.7g
Protein 18.0g
Ingredients:
4 eggs, beaten
8 ounces ricotta cheese
4 ounces Parmesan cheese, grated
1 med onion, chopped
1 cup canned artichokes, drained & coarsely chopped
1 bunch kale, roughly chopped
Preheat oven to 375F. Grease a 9-inch cake or tart pan lightly with olive oil or butter.
Saute onion over medium high heat until tender, approx 5-7 minutes. Allow to cool.
In a large bowl, whisk together the eggs and cheeses.
Roughly chop the artichokes and kale and add to the cheese/egg mixture.
Add cooked onions and stir until combined.
Pour contents of bowl into the greased cake pan and cook until custard is set, about 40-45 minutes.
Cool on a wire wrack for 5 to 10 minutes and serve.
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