Herbed Ricotta Tart

This recipe uses up leftover ricotta well. Having forgotten what a blank palette, it could use another flavor booster such as red pepper flakes or tarragon. Even two teaspoons of herbs de Provence did not add enough interest for me. Having said that, it does set up well, has a sturdy consistency and makes a pretty presentation. 

Had the organic ricotta on hand, so it may have added a few more calories than the part skim variety of ricotta. Also used a box of Jiffy Pizza dough that I made the day before and put in the refrigerator. Used three whole eggs. This dish came out of the oven looking better than the picture, was easy to cut and serve. Added a green salad with home made vinaigrette dressing. We ate the leftovers for breakfast the next day. So good with fresh herbs from my deck garden. 

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.

Forced to sub regular onion diced for the green onion. Loved the hint of dill! Satisfied my pizza and lasagna cravings in one!

Yum! I do feel like it needs a little something, though, so break up the flavor, and I think that tomato sauce would hit the right note. Maybe put a little marinara on the plate first?

I found it simple and refreshing....very light for a hot night...made as directed but used the whole 15 ounce container of ricotta...DH who is picky went for seconds

This was good, but maybe just missing something...I think I may add a little bacon or turkey sausage next time.

I absolutely loved this recipe, but I love ricotta and I did increase the amount to an entire 15 oz container. It had the right amount of salt, and I didn't think the herbs in these amounts were over the top. This was super quick and easy, and will make a good take-to-work lunch for the next few days. If the cooked ricotta is your favorite part of a baked pasta dish, then you'll like this recipe too. :)

Made this for my hubby's lodge and they raved about it! Hubby said it was one of the best things I've ever made!

Made this according to the recipe the first time. Really liked it. Did it in my springform pan as I don't have a tart pan. Still good. Had leftover ricotta, so made again, but left out dill (1 daughter doesn't like) but added some garlic. Made a third time - without green onions or dill but added salami,garlic and thyme. All good. Nice basic recipe that allows easy changes according to tastes. I'd probably go to pie crust too, but the others in the family like the pizza dough. Might even try it in a souffle dish with no crust. It only served 4 in our house, but we had no side dishes with it.

I made this last night and it was quite delicious. I only had an 11 inch tart pan which worked out just fine. I just reduced the cooking time by about 7 minutes. The next time I might try using a pie dough instead of the pizza dough. Overall though it was a delicious tart!!

I followed this recipe exactly and it was fabulous. Used fresh herbs from my garden. My kids (4 and 6 years old) loved it too!

This was very good, particularly with homemade ricotta (recipe at Cooks Illustrated.com). I used all fresh herbs and no onions (didn't have any on hand)--a mix of thyme, oregano and lots of chives--and it was very tasty. I may try this in a pie crust instead of the pizza crust next time.

Over all I liked this dish very much. I have been looking for a low calorie recipe like this for quite some time! I do have one complaint- 2 tablespoons of fresh dill is way too much! I like dill, but it was really over powering. I literally cut fresh dill from my garden so maybe it was extra potent (?). Also, I made one change from the original recipe by substituting minced shallot for about half of the sliced green onion. We had a green salad with vinaigrette on the side. Next time I think I'll change up the herbs a bit, using fresh basil and oregano instead of the dill and replace the chives and green onions with a mixture of shallots and garlic. A salad of fresh tomato drizzled with olive oil may make a nice side. I'll definitely be making this again, with infinite alterations! This tart would be great for brunch or a light dinner.

This was quite good. We served it for a picnic, and it was equally good served at room temperature. I am making it again tomorrow.