Eggs are such a versatile ingredient and a good source of protein. They can enrich a cheese-laced tart or envelop fresh, seasonal vegetables, not to mention puffing up savory souffles.
This ricotta tart is so easy to make. Using refrigerated pizza dough for the crust makes this a quick meal any night of the week. This version is vegetarian but it could easily be made using bacon or any other meat source of your choice.
With an ample amount of dill, chives and green onion, this has a very fresh, Spring taste. We enjoyed it best with a dollop of sour cream on top.
Give it a try.
Preheat oven to 375o F. Unroll dough and press into bottom and up sides of a 9" round removable-bottom tart pan coated with cooking spray. (This does not have to be perfect, just press it in, all sides will not be even.)
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, pepper, eggs and egg white. Pour onion mixture into prepared crust.
Sprinkle ricotta mixture with Parmigiano-Reggiano cheese. Bake for 35 minutes or until center is set. Let stand 5 minutes.
Cut into 6 wedges. Serve with a dollop of sour cream.
Simple Herbed Ricotta Tart
From Cooking Light
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 chives
2 Tablespoons minced fresh dill
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1 large egg white, lightly beaten
2 Tablespoons finely grated fresh Parmigiano-Reggiano cheese
Sour Cream
Preheat oven to 375o F. Unroll dough and press into bottom and up sides of a 9" round removable-bottom tart pan coated with cooking spray. (This does not have to be perfect, just press it in, all sides will not be even.)
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, pepper, eggs and egg white. Pour onion mixture into prepared crust. Sprinkle ricotta mixture with Parmigiano-Reggiano cheese. Bake for 35 minutes or until center is set. Let stand 5 minutes.
Cut into 6 wedges. Serve with a dollop of sour cream.
-If you want a shiny crust, brush with olive oil after baking.
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Lovely incredients and the pizza dough makes this rustic and easy to put together!!!
This does look good! And I have a proliferation of scallions in the garden.
This ricotta tart looks amazing, so summery and delicious with all the herbs!
That looks so delicious!
I read Cooking Light over the w/e and just bought the ingredients for this–looking forward to making it!!
WOW, that is just beautiful! What’s not to like about that beautiful creation? I like the fact that it is vegetarian, because once in a while I like to eat a vegetarian meal just to prove that I can! lol Thanks for this one. My herb garden is not doing well this year, so my fresh herbs are limited. (there seems to be a big gnat problem and they are eating my herbs!) That is one of the problems living on the bay.
I know we hear it a lot but this looks amazing Cathy. Consider it bookmarked and on the table.
This is a gorgeous tart! This easy dish is bookmarked to try this weekend! Thanks
Great idea to use the pizza crust! Looks delicious.
I have got to try this for my fam….I love this when I eat out-ish away from home….but I really need to make it and force feed my boys in our home….they just think they wouldn’t like it…..but just reading the recipe it sounds de-lish…HOW COULD THEY NOT LOVE IT?
Absolutely beautiful, love the ease of preparation here!
Oh WOW!! This looks fabulous!! What a great idea for a Sunday brunch!!
That looks delish, deep and full of goodness!
The green onions and herbs look so great in the filling! Sounds delicious with a dollop of sour cream too.
Wow that looks good! I love ricotta but never think to cook with it. We don’t do a lot of bread, so I’m tempted to try it crustless in a pie pan. Thanks for sharing!
Looks easy to make with ingredients I have in the garden and the chicken coop, but most important of all, supper delicious!
When you have eggs in the house, anything is possible.
look at that crust? that is the perfect color crust. can i just slice out the entire crust and leave the middle? LOL
Made this tonight and it was incredible…thank you!!
This looks fabulous! I can’t wait to give it a try.
Question:
The recipe calls for 2 Tablespoons of finely grated fresh Parmigiano-Reggiano cheese. Is this correct?
It looks to me as if you used quite a bit more than 2 Tablespoons????
Thanks,
Kathy
Beautiful! I’m going to make this soon. I’m so glad you don’t turn your nose up at prepared dough. I have a friend who gives me a hard time for using Pilsbury pie crusts. Hey, I’m a busy woman!
Oh Cathy… this looks beautiful and so tasty!