Ricotta, Ham and Scallion Tart

Total Time:
40 min
15 min
5 min
20 min

4-6 servings

  • 3 tablespoons unsalted butter
  • 1 13 .8-ounce tube refrigerated pizza crust dough
  • 1/2 cup ricotta cheese
  • 1/4 cup heavy cream
  • 1 large egg
  • 2 to 3 bunches scallions
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill or tarragon
  • Freshly ground pepper
  • 5 ounces deli-sliced ham, cut into 1/2-inch pieces
  • Place a baking sheet on the top rack of the oven; preheat to 425 degrees. Grease a 9-inch fluted tart pan with 1 tablespoon butter. Line the pan with the pizza dough, carefully pressing it against the sides; trim excess dough.

  • Whisk the ricotta, cream and egg in a medium bowl. Mince enough green scallion tops to make 2 tablespoons; add to the ricotta mixture along with the parsley and dill. Season with pepper. Slice the remaining scallions into 1/2- to 1/4-inch pieces.

  • Heat the remaining 2 tablespoons butter in a large skillet over high heat. Add the sliced scallions and 2 tablespoons water; cook until the scallions are tender and start to sizzle, about 3 minutes. Remove from the heat and add the ham. Spread all but a few tablespoons of the scallion mixture on the prepared crust. Pour in the ricotta mixture, then scatter the remaining scallion mixture on top.

  • Bake the tart on the preheated baking sheet for 20 minutes, or until the crust is golden and the filling is set. Rest in the pan for 5 minutes, then remove and slice.

  • Per serving: Calories 460; Fat 22 g (Sat. 12 g; Mono. 5 g; Poly. 1 g); Cholesterol 115 mg; Sodium 1,165 mg; Carbohydrate 51 g; Fiber 1.5 g; Protein 18 g

  • Photography by Antonis Achilleos

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