Kale and Ricotta Tarts with Walnuts

Sponsored by Diamond Nuts of California. 

Tuscan kale, shallots, mushrooms, and garlic are the ideal winter produce to fill these mini tarts with their flakey Parmesan crusts. The ricotta adds a creamy texture to the vegetarian filling, which pairs well with the nutty, earthy flavors of the walnuts on top.

Kale and Ricotta Tarts with Walnuts

Key Ingredients in This Recipe

• Walnuts – I use Diamond Nuts Heirloom Walnuts with some bright grated lemon zest and Parmesan cheese to garnish the tarts. I have an obsession with walnuts – I usually put them on top of Greek yogurt in the morning along with some berries and can sit there and eat a whole bag of them in one sitting. They add the perfect amount of crispy texture to offset the smooth filling.
• Mushrooms – I typically use crimini also known as baby Bella mushrooms when I cook. They have a meatier, earthier mushroom flavor compared to white mushrooms. I recommend buying whole mushrooms and slicing them yourself so they are more evenly cut than pre-cut mushrooms. Use a damp paper towel to wipe away dirt before slicing the mushrooms.

How to Make Kale and Ricotta Tarts with Walnuts

For the Parmesan crust:

1. Assemble the dough. In a food processor fitted with a blade attachment add the flour, cheese and butter and pulse until the mixture is crumbly. Add the egg yolk and 3 tablespoons of ice water and pulse until the ingredients just come together.
2. Chill the dough. Turn out onto a lightly floured surface and knead until the dough is smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Heat oven. Heat oven to 400ºF (200ºC).
4. Roll out the dough and add to the pans. Lightly oil six 3½-inch round tart pans. Divide pastry into 6 equal pieces and working one at a time roll out the pastry pieces until they are large enough to line pans. Lift the pastry into pans and press into the side, trimming any excess pastry hanging off the side. Cover and refrigerate for 20 minutes.
5. Par-bake the crust. Place the pans on a cookie sheet and cover each with a square of parchment paper and fill with dried beans or pie-crust weights. Bake for 10 minutes then remove the paper and beans and bake until golden brown, about an additional 5 minutes. Set aside and allow to cool.

For the filling:

1. Sauté veggies. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the shallots and sauté until soft, about 4 minutes. Add the garlic and cook an additional 30 seconds then add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Add the kale, stirring occasionally until the kale is wilted, about an additional 5 minutes. Remove from heat and stir in the cream.
2. Make the filling. Add the mixture to a large mixing bowl and stir together with the egg and ricotta. Season with salt and pepper.
3. Bake the tarts. Divide the filling among tarts and arrange on a baking sheet. Bake until the mixture is set and lightly browned on top, about 25 minutes. Top with walnuts, shaved Parmesan and lemon zest.

Tips and Tricks for This Recipe

• The tarts can be made a day ahead of time and reheated in the oven just before serving for an appetizer, but are also good for breakfast or for lunch when accompanied by a side salad.
• I’ve even been reheating them and grabbing them for a quick breakfast on the go. Tarts make for easy eating.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Kitchen Sink Salad
• Mexican Hot Chocolate Brownies with Walnuts
• Sheet Pan Roast Chicken with Spring Vegetables and Carrot Top Pesto

Kale and Ricotta Tarts with Walnuts

Print Pin

Prep Time 50 minutes mins

Cook Time 15 minutes mins

Serves 6

US Customary – Metric

Ingredients:

For the Parmesan crust:

• 1½ cups all-purpose flour
• 1/3 cup grated Parmesan
• 6 tablespoons cold unsalted butter, chopped
• 1 egg yolk

For the filling:

• 2 tablespoons 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
• ½ cup heavy cream
• 2 eggs, lightly beaten
• 1 cup part-skim ricotta cheese, drained
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1/3 cup chopped Diamond Nuts Heirloom Walnuts
• ¼ cup shaved Parmesan
• 1 teaspoon grated lemon zest

Instructions:

For the Parmesan crust:

• In a food processor fitted with a blade attachment add the flour, cheese and butter and pulse until the mixture is crumbly. Add the egg yolk and 3 tablespoons of ice water and pulse until the ingredients just come together.
• Turn out onto a lightly floured surface and knead until the dough is smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
• Heat oven to 400ºF (200ºC).
• Lightly oil six 3½-inch round tart pans. Divide pastry into 6 equal pieces and working one at a time roll out the pastry pieces until they are large enough to line pans. Lift the pastry into pans and press into the side, trimming any excess pastry hanging off the side. Cover and refrigerate for 20 minutes.
• Place the pans on a cookie sheet and cover each with a square of parchment paper and fill with dried beans or pie-crust weights. Bake for 10 minutes then remove the paper and beans and bake until golden brown, about an additional 5 minutes. Set aside and allow to cool.

For the filling:

• Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the shallots and sauté until soft, about 4 minutes. Add the garlic and cook an additional 30 seconds then add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Add the kale, stirring occasionally until the kale is wilted, about an additional 5 minutes. Remove from heat and stir in the cream.
• Add the mixture to a large mixing bowl and stir together with the egg and ricotta. Season with salt and pepper.
• Divide the filling among tarts and arrange on a baking sheet. Bake until the mixture is set and lightly browned on top, about 25 minutes. Top with walnuts, shaved Parmesan and lemon zest.

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