Rainbow Chard Tartlets With Rosemary Almond Crust

By Roost
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1 1/2 cups blanched almond flour

1/4 tsp salt

1 TBSP minced fresh rosemary

1/4 cup grapeseed oil

1 TBSP water

1 bunch of rainbow chard, stems and leaves chopped

1 onion, diced

1 big garlic clove minced

3 large eggs

1/2 tsp salt

1 heaping TSP of fresh thyme, chopped

2 TBSP olive oil

1/2 cup parmesan

aged balsamic vinegar for garnish

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