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