Ricotta, Ham and Scallion Tart
- Level: Easy
- Yield: 4-6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 22 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 115 milligrams
- Sodium
- 1,165 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 18 grams
- Total: 40 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 20 min
Ingredients
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
Directions
- 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.
- Photography by Antonis Achilleos