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Black kale, ricotta and almond tartlets

Course Appetizer
Cuisine Tuscan
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8
Author Rossella Venezia


For the dough

  • 50 g of all purpose flour
  • 50 g of almond flour + 4 tablespoons
  • 100 g of wholewheat flour
  • 1 large pinch of salt
  • 100 g of soft butter
  • 4 tablespoons of cold water

For the filling

  • 240 g of black kale
  • Extra virgin olive oil
  • 2 cloves of garlic
  • 1 red chili pepper
  • Salt
  • 100 g of fresh ricotta cheese from cow's milk
  • Almond slivers


For the dough

  • Combine the threes flour in a bowl, keeping aside the 4 tablespoons of almond flour, you'll need them later. Add a generous pinch of salt and the diced butter. Mix all the ingredients with your fingertips.
  • Pour in the cold water and knead until you get a smooth and homogeneous dough.
  • Divide the dough into 8 parts and roll them out in 3 mm thick, 15 cm wide disks.
  • Arrange the disks on baking sheets lined with parchment paper, prick them with a fork and sprinkle with almond flour.

For the filling

  • Wash the kale leaves, pat them dry and discard any hard part. Slice them thinly.
  • In a frying pan lightly brown the garlic and chopped chilli in olive oil. Remove the garlic, add the kale and cook for a few minutes, stirring with a wooden spoon.
  • Keep cooking for 10-15 minutes, adding occasionally a drop of water. Cover with a lid if the kale gets too try.
  • Remove from the heat and add the ricotta. Stir to mix. Season with salt and let it cool down.
  • Meanwhile heat oven to 180°C.

Assemble the tartlets

  • Arrange one or two tablespoons of filling on each disk, taking care to leave a few empty centimeters all around, then fold the edges toward the centre to prevent the filling from coming out while baking.
  • Decorate with some almonds slivers and bake 25-30 minutes, or until golden.
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