Herbed Ricotta Tart

Herbed Ricotta Tart Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Starting with refrigerated pizza dough keeps the prep for this recipe brief. Pair a widge of delicious ricotta tart with a cup of soup for a light dinner.

Yield:

6 servings (serving size: 1 wedge)

Recipe from

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 259
Fat 8.4 g
Satfat 3.5 g
Monofat 2.1 g
Polyfat 0.4 g
Protein 14.9 g
Carbohydrate 30.4 g
Fiber 1.7 g
Cholesterol 89 mg
Iron 2.5 mg
Sodium 575 mg
Calcium 206 mg

Ingredients

1 (11-ounce) can refrigerated pizza crust dough
Cooking spray
2 cups thinly sliced green onions
1 1/3 cups part-skim ricotta cheese
1/2 cup thinly sliced fresh chives
2 tablespoons minced fresh dill
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 large egg white, lightly beaten
2 tablespoons finely grated fresh Parmigiano-Reggiano cheese

Preparation

1. Preheat oven to 375°.

2. Unroll dough, and press into bottom and up sides of a 9-inch round removable-bottom tart pan coated with cooking spray.

3. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add thinly sliced green onions to pan; cook 5 minutes, stirring occasionally. Combine cooked green onions, ricotta cheese, sliced fresh chives, minced fresh dill, salt, freshly ground black pepper, eggs, and egg white. Pour onion mixture into prepared crust; sprinkle mixture with Parmigiano-Reggiano. Bake at 375° for 35 minutes or until center is set. Let stand 5 minutes. Cut into 6 wedges.

Note:

Joanne Weir,

June 2010
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