Shelly's Recipe

RICOTTA, HAM AND SCALLION TART

Category: Quiche and Savory Tarts / Tartlettes

3 tbsp unsalted butter
1 tube refrigerated pizza crust dough
1/4 cup ricotta cheese and heavy cream
1 egg
2 to 3 bunches scallions, minced for 2 tbsp, and slicing remaining scallions
3 tbsp chopped fresh parsley
2 tbsp chopped fresh dill or tarragon
Pepper
8 oz deli-sliced ham, cut into 1/2 inch pieces

Preheat oven to 425. Place a baking sheet on the top rack of the oven. Grease a 9 inch fluted tart pan with 1 tbsp butter. Line pan with the dough, carefully pressing it against the sides; trim excess.

Whisk together ricotta, cream, egg, scallions and seasonings in a bowl; set aside.

Heat remaining 2 tbsp butter in a skillet and add sliced scallions and 2 tbsp 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 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.