Food Network Magazine does it again! This recipe was delicious and took no time at all. I especially liked using refrigerated pizza dough for the crust instead of pie crust – it gave the dish a heartier flavor but didn’t make it too heavy. I’d recommend serving this with some roasted tomatoes sprinkled with blue cheese, olive oil, garlic salt, and pepper as a side.
From Food Network Magazine, Volume 2, Issue 2 (June/July 2009)
- 3 tbs. unsalted butter
- 1 13.8-oz. tube refrigerated pizza crust dough
- 1/4 cup ricotta cheese
- 1/4 cup heavy cream (I used fat-free half-and-half)
- 1 large egg
- 2-3 bunches scallions
- 3 tbs. chopped fresh parsley
- 2 tbs. chopped fresh dill or tarragon
- Freshly ground pepper
- 5 oz. deli-sliced ham, cut into 1/2-in. pieces (I used smoked turkey, but this would be delicious with any flavor lunchmeat)
Place a baking sheet on the top rack of the oven; preheat to 425 degrees. Grease a 9-in. fluted tart pan (I used a pie pan instead) with 1 tbs. butter. Line the pan with the pizza dough, carefully pressing it against the sides; trim excess dough. (I actually just rolled it over the top to make a thicker crust.)
Whisk the ricotta, cream, and egg in a medium bowl. Mince enough green scallion tops to make 2 tbs.; add to the ricotta mixutre along with the parlsey and dill. Season with pepper. Slice the remaining scallions into 1/2- to 3/4-in. pieces.
Heat the remaining 2 tbs. butter in a large skillet over high heat. Add the sliced scallions and 2 tbs. water; cook until the scallions are tender and start to sizzle, about 3 min. Remove from the heat and add the ham. Spread all but a few tbs. 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 (I actually forgot to do this part, so know that it will turn out okay if you do too!) 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 – 22g, Fiber – 1.5g, Protein – 18g