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.
