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.

Joanne Weir
Recipe by Cooking Light June 2010

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Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

total:
1 hr
Yield:
6 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

259 calories; fat 8.4g; saturated fat 3.5g; mono fat 2.1g; poly fat 0.4g; protein 14.9g; carbohydrates 30.4g; fiber 1.7g; cholesterol 89mg; iron 2.5mg; sodium 575mg; calcium 206mg.