|
 |
Ricotta, Ham and Scallion Tart |
|
|
| Ingredients: |
3 tablespoons unsalted butter
1 box puff pastry
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
|
|
| Procedures: |
Place a baking sheet on the top rack of the oven; preheat to 425 degrees. Roll
the dough to ~10" x 16". Put on a baking sheet sprayed with Pam. Prick with
fork, all over. Whisk the ricotta, cream, dill, pepper, and egg in a medium
bowl. Mince enough green scallion tops to make 2 tablespoons; add to the ricotta
mixture. 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 30-35 minutes, or until the
crust is golden and the filling is set. Rest in the pan for 5 minutes, then
remove and slice.
| |
| Notes: |
2026-04-27: Nope! This wasn’t worth repeating.
2025-07-07: Excellent
2025-07-03: Added to our cookbook.
| |
|
06/27/2026
|
|
|
