Vegetarian

Artichoke, Kale and Ricotta Tart takes several minutes to prepare.

Artichoke, Kale and Ricotta Tart takes several minutes to cook.

Artichoke, Kale and Ricotta Tart makes 6 servings.

The ingredients for Artichoke, Kale and Ricotta Tart are:

4 eggs, beaten
8 ounces ricotta cheese
4 ounces Parmesan cheese, grated
1 med onion, chopped
1 cup canned artichokes, drained & coarsely chopped
1 bunch kale, roughly chopped

Here is how you make Artichoke, Kale and Ricotta Tart:

Preheat oven to 375F. Grease a 9-inch cake or tart pan lightly with olive oil or butter.Saute onion over medium high heat until tender, approx 5-7 minutes. Allow to cool.In a large bowl, whisk together the eggs and cheeses. Roughly chop the artichokes and kale and add to the cheese/egg mixture. Add cooked onions and 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.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user STEPMOMSTER.

The nutritional information for Artichoke, Kale and Ricotta Tart is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 199.5

• Total Fat: 9.3 g
• Cholesterol: 144.9 mg
• Sodium: 454.1 mg
• Total Carbs: 9.0 g
• Dietary Fiber: 1.6 g
• Protein: 16.5 g

The dietary needs meet for Artichoke, Kale and Ricotta Tart is Low Carb