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Taste ranking

Yummy! 92%
Kale and Ricotta Tarts

I decided to make this dish as part of my Thanksgiving dinner, and it was so delicious! The filling was not too heavy and the quality of the dough of the tarts that Blue Apron provided, was excellent.

Lee

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The Cooking Process:

1
Step One
prep

Preparing the ingredients: I started by pre-heating the oven to 425°F and washing all the fresh products. I have to say, everything that Blue Apron sent was fresh and of a very high quality. The kale leaves were very meaty.  I then peeled and roughly chopped the garlic, thinly sliced the shallot and quartered the lemon. Finally, I removed the kale stems and thinly sliced the leaves.

2
Step Two

Cooking the kale: In a large pan I heated some olive oil until hot and then added the garlic and shallot and seasoned with salt and pepper. I cooked it, stirring occasionally, for 2 minutes, until tender. Next, I added the kale, seasoned with additional salt and pepper and cooked while stirring occasionally for 3 minutes, until it was slightly wilted.  Once it was ready, I added the heavy cream and 1/4 cup of water to the pan, seasoned with salt and pepper and cooked for another 2 minutes, until most of the liquid had cooked off.

3
Step Three

Making the filling: I started the filling by cracking the cage free egg into a large bowl, adding the ricotta cheese, the juice of 1 lemon wedge, and some red pepper flakes. I then whisked the ingredients to thoroughly combine. I then stirred in the finished kale and seasoned with salt and pepper.

4
Step Four

Assembling & baking the tarts: I loved the fact that Blue Apron sent tarts crusts that were already in their own baking tins – it makes it so easy to cook even the most sophisticated dishes! I simply placed the pie crusts on a sheet pan, leaving them in their tins. I then divided the filling between the crusts and baked for 20 minutes until the crusts had browned and the filling was cooked through. The smell was divine, but I needed to wait about 5 minutes before serving!

5
Step Five

Making the salad & plating: While the tarts were baking, I roughly chopped the leaves of the beautiful butter lettuce and placed it in a large bowl. I then quartered and cored the apple and thinly sliced it lengthwise. Lastly, I roughly chopped the almonds and added the apple, almonds, and the juice of the remaining lemon wedges to the bowl. To complete the salad, I drizzled with olive oil and seasoned with salt and pepper. I served this dish as a sharing dish to the center of the table and everyone took a slice. It was so delicious that by the end of dinner there where only crumbles left on the plate.

Kale and Ricotta Tarts

On a Personal Note:

The tarts were lovely and festive, a perfect dish for my Thanksgiving dinner. The kale ricotta filling was delicate and light, and the already prepared pie crust was flaky and delicious.  I absolutely loved it!

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