Tuesday Tart: Kale, Ricotta & Artichoke
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 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. (I have since made 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 really 5 ingredients in this recipe (not including the salt & pepper), so go for it, it takes no time to put together! (though I think a sauteed onion would really make this tart worth keeping in the recipe file.....hint).
Artichoke, Kale & Ricotta Pie: (adapted from The Kitchn)
4 eggs, beaten
8 ounces ricotta cheese
4 ounces Parmesan cheese, grated
1 cup canned artichokes, drained & chopped
1 bunch kale, roughly chopped
Preheat oven to 375F. Grease a 9-inch cake or tart pan lightly with olive oil or butter.
In a large bowl, whisk together the eggs and cheeses. Roughly chop the artichokes and kale and add to the cheese/egg mixture. 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.