Monday, April 4, 2011

Ricotta, Ham and Scallion Tart

 Egg and ham to me are just a marriage made in heaven. Whenever I have the chance to go out to breakfast, it's pretty much a given that I'll order either an omelette or a skillet, heavy on the ham. Somehow, in the back of my mind, I can rationalize the fact despite being about  to eat hundreds of calories in this innocent looking food, I can still rationalize it as being healthy when I compare it with the pancake side of the menu.So when I saw this recipe in my latest impulsive cookbook purchase, I was off to the grocery store. Even more amazing...I ONLY HAD THE BOOK FOR A WEEK BEFORE I COOKED FROM IT!

It's the little things in life that mean a lot.

 However, my quest to not burn a crust continues. Although this recipe calls for refrigerated pizza crust, it still gave me the culinary twitches. I put tart exactly where I was told to, at the right temperature, checked the tart early and STILL burned the crust.

No matter. The rest of the tart was still delightful. While mixing the ingredients together, I realized that the filling wasn't going to be enough for the size of the tart pan so I doubled that part of it(reflected below.).

My only problem with the recipe was that the list of ingredients did not include water (I added it to ingredients below) but it was called for in one of the steps. Also, I felt that the tart could have benefited with a touch of salt. Apart from that,  I would definitely make this again. It's a light, simple and quick meal after work, even for someone as lazy as me.

Ricotta, Ham and Scallion Tart
Modified slightly from Food Network Great Easy Meals

3 tbsp unsalted butter
One 13.8 oz tube refrigerated pizza crust dough
1/2 cup ricotta cheese
1/2 cup heavy cream
2 large eggs
2-3 bunches scallions
4 tbsp chopped fresh parsley
3-4 tbsp chopped fresh dill
freshly ground pepper
5 oz deli sliced ham
2 tbsp water 

Preheat oven to 425 degrees. Place baking sheet on top rack of oven  (I did not do this but placed tart pan in correct area with burnt crust after 18 minutes.)

Grease tart pan. Line pan with pizza dough, press carefully against sides and trim excess dough.

Whisk ricotta, cream and eggs in medium bowl. Mince enough green scallions to make 2 tbsp, add to ricotta mixture with parsley and dill. Season with pepper. Slice remaining scallions into small pieces.

Heat 2 tbsp butter in skillet over high heat. Add sliced scallions and water, cook until scallions are tender, about 3 minutes. Remove from heat, add ham. Spread most of scallion mixture on crust. Pour in ricotta mixture and scatter remaining scallion mixture on otp.

Bake tart for 20 minutes or until crust is golden and filling set. Rest in pan for 5 minutes, then slice and serve.

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