Thursday, May 10, 2012
Herbed Ricotta Tart
So just like everyone else I get stuck in ruts with my cooking. I get tired of cooking with the same ingredients that fit into our food budget and trying to come up with creative ways of cooking them. Eggs are a huge staple in our house because they're inexpensive and have a lot of protein.Quiche is usually a once a week meal around here but last week I wanted to do something a little different. I came across this recipe online and modified it a little.
Instead of using refrigerated pizza crust I made my own tart dough and used my tart pan. You can find a simple tart/pie crust recipe anywhere but mine is 1 cup flour, 1/3 cup butter, 1 tsp. salt. and enough milk to hold it together. Here is the recipe from cooking light. We love dill so it was automatically a new favorite. I made extra mini tarts to warm up for this weeks breakfast.
1 (11-ounce) can refrigerated pizza crust dough
2 cups thinly sliced green onions
1 1/3 cups part-skim ricotta cheese
1/2 cup thinly sliced fresh chives
2 tablespoons minced fresh dill
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 large egg white, lightly beaten
2 tablespoons finely grated fresh Parmigiano-Reggiano cheese
1. Preheat oven to 375°.
2. Unroll dough, and press into bottom and up sides of a 9-inch round removable-bottom tart pan coated with cooking spray.
3. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add thinly sliced green onions to pan; cook 5 minutes, stirring occasionally. Combine cooked green onions, ricotta cheese, sliced fresh chives, minced fresh dill, salt, freshly ground black pepper, eggs, and egg white. Pour onion mixture into prepared crust; sprinkle mixture with Parmigiano-Reggiano. Bake at 375° for 35 minutes or until center is set. Let stand 5 minutes. Cut into 6 wedges.