Ricotta, Ham and Scallion Tart

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I cooked it for an extra five minutes, and it still wasn't completely set but the edges of the crust was a little dark. I loved the pizza dough crust. We used light ricotta.

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Yuck, I did not like this recipe. And all I did differently from the recipe was add less tarragon and parsley. This recipe was just not for me.

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Very easy to make. I used herbs from my garden. Pizza dough was a little hard to work with when spreading it over the tart pan. Suggest covering the edges with foil when baking since mine burned. You do need to bake it an additional five minutes. I only did an extra three since the edges were burning. Served it at a pot luck luncheon and everyone loved it.

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I used turkey bacon rather than ham and cooked it prior to putting it in the crust. it was great!

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Very easy & extremely tasty! I served a simple salad with this, and it was more than enough - fed 4 with an ample slice remaining. Next time I'll chop the dark greens a little smaller (they tend to get a bit stringy and stuck in the teeth, and use the scallions all the way down to the bottom (I was afraid it would be too strong, but it could use those whites!, and bake it another 5-7 minutes - the tart wasn't fully cooked. Also important to note the extra 1/4 C ricotta in the web version vs. the magazine version. You'll need that extra bit of moisture! Very good - will serve again!

Karen, Munnsville, NY