I'm afraid like Janey's mom I made the "cooking heavy" version of this, with the whole tub of ricotta, 3 whole eggs (one was very small) and the onions sauteed in a little butter. Used half garlic chives and half a small yellow onion cause that was what I had on hand. This was easy and quick to pair with a salad for weeknight, and I was surprised at how well it reheats - almost better the second day. I am always disappointed by the taste of canned refrigerated dough, though. I wonder if this could be made crustless, maybe in individual dishes.
Herbed Ricotta Tart
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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Amount per serving
- Calories: 259
- Fat: 8.4g
- Saturated fat: 3.5g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.4g
- Protein: 14.9g
- Carbohydrate: 30.4g
- Fiber: 1.7g
- Cholesterol: 89mg
- Iron: 2.5mg
- Sodium: 575mg
- Calcium: 206mg
- 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
- 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.
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