Almond Herb Tarts With Dandelion Pesto, Truffled Fontina & Figs

By Roost
9 faves
More from this source
Roost
Nutrition per serving    (USDA % daily values)
CAL
1119
FAT
357%
CHOL
8%
SOD
88%

Comments

Add a comment

Ingredients for 4 servings

4 or 5 mini tartlets

dandelion pesto

truffled fontina cheese

arugula

fresh figs, quartered

olive oil

salt and pepper

1 1/2 cups blanched almond flour

1/4 tsp salt

1 TBSP minced fresh rosemary

1/4 cup grapeseed oil

1 TBSP water

12 ounces washed dandelion leaves

1 cup olive oil

4 cloves of garlic, peeled

6 TBSP pine nuts, lightly toasted

1 1/2 tsp sea salt

2 1/2 ounces of parmesan

You might also like

Lulu’s Apple Tart
Lulu Powers
Tomato, Ricotta And Thyme Tart
Donal Skehan
Fresh Fig & Yogurt Tart With Almond Crust
Nourished Kitchen
Easy Salted Chocolate And Caramel Tarts
Spoon Fork Bacon
Spiral Vegetable Tart
Food Republic
Heirloom Tomato Tart
Joy The Baker
A Simple Asparagus Cheese Tart For Easter
The Naptime Chef
Apple Tart With Lemon-Thyme Crust
Tokyo Terrace
Grilled Fennel Tarts
Spoon Fork Bacon
Ratatouille Tart
smitten kitchen