Asparagus Tart with Ricotta

Tart:

6tbsp of butter or margarine
1 1/2 cups of flour
pinch of salt
(some water too)

Filling:

1 cup of asparagus
2 eggs, beaten
1 cup of ricotta cheese
2 tbsp of greek yogurt
salt and freshly ground pepper

Directions:
1. Preheat the oven to 200 celcius or 400 F. Rub the butter into the flour and salt. Stir in enough cold water to form a smooth dough and knead lightly on a floured surface.
2. Roll out the pastry and line a 9 inch flan ring. Press firmly into the tin and prick all over with a fork. Bake for about 10 minutes, until the pastry is firm but still pale. Remove from the oven and reduce the temperature to 350 F
 3. Trim the asparagus if necessary. Cut 2 inch from the tops and chop the remaining stalks into 1 cup pieces
4. Add the stalks to boiling water and then asparagus tips. Simmer for 4-5 minutes. Drain.
 5. Beat together the egg, ricotta and yogurt. Season, stir in the asparagus stalks and pour into the pastry case. Place the tips on top. Bake for 40 minutes until golden. Serve hot or cold.

Comments:
I really like this recipe but the only thing I did not do..which this recipe needs the most was to season it. I totally forgot to put salt and pepper into this recipe, without it, it does not taste that great but with seasoning it tastes really good.

Baked Kale

1 bunch kale
1 tbsp of olive oil
1 tsp of seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minute

Comments:

This recipe is so freaking good. If you are an unbeliever in vegetables then this is the recipe for you, it has a weird texture to it, kind of like dried seaweed but it tastes better than potato chips in my opinion. The kale gives it this weird tang to it, but I thought it would be a recipe you would enjoy