Almond Herb Tarts With Dandelion Pesto, Truffled Fontina & Figs

Name: Almond Herb Tarts With Dandelion Pesto, Truffled Fontina & Figs
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings arugula; 340 grams washed dandelion leaves; 355 milliliters blanched almond flour; 2 servings truffled fontina cheese; 2 servings fresh figs, quartered; 1 Tbsp minced fresh rosemary; 4 cloves garlic, peeled; 59 milliliters grapeseed oil; 2 servings olive oil; 71 grams parmesan; 2 servings dandelion pesto; 6 Tbsps pine nuts, lightly toasted; 0 teaspoons salt; 2 servings salt and pepper; 2 teaspoons sea salt; 1 Tbsp water

Almond Herb Tarts With Dandelion Pesto, Truffled Fontina & Figs is a gluten free recipe with 2 servings. One serving contains 1824 calories, 50g of protein, and 133g of fat. This recipe covers 57% of your daily requirements of vitamins and minerals. A mixture of figs, olive oil, rosemary, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 40 minutes.