Kale and Ricotta Tartlets with Lemon and Thyme

Preheat oven to 190C (375F). On a lightly floured surface, roll shortcrust-pastry to 3mm thickness. Using a 10cm round cutter, cut 4 circles and press each into a well-buttered 6-cm tartlet tin. Prick the bases with a fork, line with parchment paper and fill with pie weights or dried beans.

Blind bake for 12 minutes, until the edges are set and lightly golden. Remove weights and parchment, then bake a further 5 minutes until the base looks dry and crisp. Cool in tins on a wire rack.

While shells cool, make the filling. In a bowl, combine ricotta, egg, 1 tablespoon lemon zest, 1 tablespoon lemon juice, thyme leaves, heavy-cream, salt, and black-pepper. Whisk vigorously until smooth and well aerated, about 1 minute.

Strip kale leaves from the woody stems and discard stems. Wash leaves thoroughly and dry in a salad spinner or by rolling in a clean kitchen towel. Roughly chop into 2-cm pieces.

In a large skillet over medium-low heat, warm olive-oil. Add garlic and cook 90 seconds, stirring, until fragrant and just golden at the edges.

Add chopped kale, sprinkle with salt and black-pepper. Toss to coat in the garlicky oil, then cover the pan and cook 5 minutes until wilted and tender. Uncover, raise heat to medium, and cook a further 2-3 minutes until any excess moisture has evaporated and kale is lightly caramelized at the edges. Remove from heat.

Reduce oven to 180C (350F). Divide the ricotta filling evenly among the 4 cooled pastry shells, smoothing the tops with the back of a spoon.

Spoon the wilted kale over each tartlet, pressing it gently into the ricotta filling.

Bake for 22-25 minutes, until the filling is set with a gentle jiggle in the center and the tops of the kale are lightly browned. A thermometer inserted into the center should read 71C (160F) to ensure the egg is fully cooked.

While tartlets bake, make the gremolata: finely chop parsley and combine with remaining lemon zest. Stir in olive-oil and a tiny pinch of salt.

Cool tartlets in their tins for 8 minutes, then carefully unmould and transfer to a serving plate. Spoon gremolata over the tops and serve warm or at room temperature.