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Super Kale Vegetarian Tarts

by GMV - Got My Vote!' (follow)
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Kale is the latest superfood and it contains high levels of much-needed vitamins and minerals.

Fibrous kale has become one of my favourite vegetables to use. There is no use for left-over roasted vegetables that is more elegant than this. You've got to love these healthy and delicious kale vegetarian tarts.

I reduced the size of the tarts for the perfect party finger food - healthy eating also means healthy portions! But you can make one big tart if you prefer.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: 6 servings

1/2 bunch kale
2 cups roasted vegetables
2 cloves garlic
2 sheets ready-rolled all-butter shortcrust pastry
3 eggs
4 tablespoons ricotta cheese
4 tablespoons tomato paste
2 tablespoons mixed cheese
50g roasted nuts

Preheat the oven to 180C.
Line the tart tins with the pastry.
Lightly spray some olive oil on the kale.
Place the garlic cloves and the kale in the oven. Bake for 3-5 minutes until the kale is cooked and soft.

Place the nuts in a food processor and blend until fine.

Place the roasted vegetables (such as roasted potato, pumpkin, zucchini and sweet potato) in the tart case.

Hint: You can use any leftover roasted vegetables.

Top with the roasted kale.

Add a spoonful of tomato paste on top.
Whisk eggs and the ricotta cheese together and season with light salt and pepper.
Divide the egg mixture evenly into the tart cases.
Sprinkle the mixed cheese on top.

Bake the tarts for 20-30 minutes, until the filling is set and the cheese is melted.

Allow the tarts to cool on a cake rack.

Garnish with kale and crushed nuts.

Enjoy these healthy vegetarian tarts packed with loads of nutrients.

Related articles
All hail the mighty kale
Kale salad with garlic & parmesan dressing
Roasted kale chips recipe

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