Kale and walnut tarts

Kale and walnut vegetarian tarts are a healthy green substitute to pastry. Great for lunch and to take to work.

  • 20 mins preparation
  • 50 mins cooking
  • Serves 6
  • Print


Kale and walnut tarts
  • 40 gram butter, melted
  • 2 1/2 cup (310g) lsa
  • 2 free-range eggs
  • 30 gram baby kale leaves, chopped finely
  • 1/3 cup (35g) chopped roasted walnuts
  • 2/3 cup (160g) ricotta, crumbled
  • 4 free-range eggs, extra
  • 1 1/3 cup (330ml) milk
  • 2 teaspoon finely grated lemon rind
  • 2 clove garlic, crushed
  • 2 teaspoon finely chopped fresh tarragon
  • 60 gram snow pea tendrils
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil


Kale and walnut tarts
  • 1
    Preheat oven to 200°C. Brush six 10cm loose-based fluted tart tins with half the melted butter. Place tins on an oven tray.
  • 2
    Combine LSA, eggs and remaining melted butter in a medium bowl; season. Press LSA mixture onto base and side of tins. Bake for 10 minutes; set aside to cool. Reduce oven to 160°C.
  • 3
    Place kale, walnuts and ricotta in tart cases. Whisk extra eggs, milk, rind, garlic and tarragon in a large jug until combined; season. Pour egg mixture over filling.
  • 4
    Bake tarts for 30 minutes or until just set. Leave tarts in tins for 5 minutes to cool slightly, but while still warm, remove from tins.
  • 5
    Meanwhile, combine snow pea tendrils, juice and oil in a small bowl; season to taste.
  • 6
    Serve tarts topped with snow pea tendrils.


LSA is a ground linseed, sunflower seed and almond mixture that can be found at supermarkets and health food stores. You must remove the tarts from the tins while they are still warm to prevent them from sticking.

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