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Herbed Ricotta Tart

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Total time 1 hr
Yield 6 servings (serving size: 1 wedge)
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.

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

Nutrition 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

How to Make It

  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.