Herbed Ricotta Tart

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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 1 Hour

Nutritional Information

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

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. 1. Preheat oven to 375°.
  2. 2. Unroll dough, and press into bottom and up sides of a 9-inch round removable-bottom tart pan coated with cooking spray.
  3. 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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