Swiss Chard and Ricotta Tartlets

Ingredients

• 6 individual tart shells Gluten-Free Pie Crusts
• 1 bunch Swiss Chard
• 1 cup Ricotta Cheese
• 1 large Egg
• 1 clove Garlic
• 1 tablespoon Olive Oil
• 1/4 teaspoon Salt
• 1/8 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Wash the 1 bunch of Swiss chard thoroughly under cold running water, then remove the tough stems and chop the leaves into 1/2-inch pieces.
2. 2Peel and mince the 1 clove of garlic very finely. Heat the 1 tablespoon of olive oil in a 10-inch skillet over medium heat, then add the minced 1 clove of garlic and cook for 1 minute, stirring constantly, until fragrant.
3. 3Add the chopped 1 bunch of Swiss chard leaves to the skillet with the garlic and olive oil. Cook for 3-5 minutes, stirring occasionally, until the Swiss chard has wilted and softened. Remove the skillet from the heat and let the chard cool slightly for 5 minutes.
4. 4In a medium mixing bowl, whisk together the 1 cup of ricotta cheese, 1 large egg, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until the mixture is smooth and well combined.
5. 5Add the slightly cooled, cooked 1 bunch of Swiss chard from the skillet to the ricotta mixture in the bowl. Stir everything together thoroughly until the Swiss chard is evenly distributed throughout the filling.
6. 6Evenly spoon the prepared filling mixture into the 6 individual tart shells Gluten-Free Pie Crusts, filling each shell almost to the top. Place the filled tart shells on a baking sheet and bake in the preheated oven at 375°F (190°C) for 25-30 minutes, until the filling is set and the edges of the crusts are golden brown.
7. 7Carefully remove the baking sheet with the tartlets from the oven. Let the tartlets cool in their shells on a wire rack for at least 10 minutes before serving, which allows the filling to firm up completely.

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