Ricotta, Ham and Scallion Tart

Nuvita Biscuits
This simple brunch-perfect tart starts with a store-bought pizza crust. Fill it with creamy ricotta, ham, egg and scallions.


3 tablespoons unsalted butter
1 13.8-ounce tube refrigerated pizza crust dough
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


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

Whisk the ricotta, cream and egg in a medium bowl. Mince enough green scallion tops to make 2 tablespoons; add to the ricotta mixture along with the parsley and dill. Season with pepper. 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 20 minutes, or until the crust is golden and the filling is set. Rest in the pan for 5 minutes, then remove and slice.


Recipe Comments

  1. posted by slipknot0129 on Mar 22, 2013

    My roommate is not a big fan of ricotta cheese and I want to make her the dishes that I like to make, ie. lasagne, among others. Are there any recipes out there like this?

  2. posted by Oilers on Mar 22, 2013

    I shouldn’t have bought the low-fat kind; I don’t like it enough for a lasagna — with all the effort and expense of a good pan of lasagna, it’d be cruel to ruin it with sub-par ricotta.

    So I’m figuring I’ll experiment with it; try something new and hope for something good enough to be made again with all the deliciousness of fat.

    NB: vegetarian suggestions, please, though within reason — if meat is a less-than-critical ingredient, I can figure out a way around it.

    Stuff I have on hand: lots of cheeses (cheddars, mozza, feta, romano, parmigiano-reggiano, provolone, bocconcini) — can I make a good dip of some sort? Leftover crepe batter, though ricotta + fruit in crepe is too obvious. Mushroom soup. Lettuce, tomatoes, onions; all the basic veg. Pasta, inc’l cannelloni, but — ‘too obvious.’ English muffins. Chives. Loads of dried herbs & spices. Veg stock. Cream. Lentils. Dried porcini & oyster mushrooms..

    No, you can’t come over for dinner, though. Sorry about that part.
    Re. ‘stuff I have on hand’ — I may still go to the store; just there in case you see it and think ‘ah, I’d take X and Y from that list and make…’

  3. posted by alberto s on Mar 22, 2013

    I made a lasagna the other night and I have a ton of parmasean cheese, ricotta cheese, mozz cheese, and cottage cheese left.
    I dont want them to go to waste so I want to make something that involves all the cheese that kids would also enjoy.
    Any recommendations is appreciated, thanks in advance.
    Wow you guys are aweome thanks alot. I dont want to choose one over the others so ill put this to vote.
    Thanks again guys!

  4. posted by Hayden on Mar 22, 2013

    and flavor of lasagna as long as I don’t have to taste the ricotta or cottage cheese. If anybody has a recipe I would really appreciate it.

  5. posted by Thomas A on Mar 22, 2013

    I make a vegetarian lasagna with it and I make spinach cannelloni. I love ricotta and would love to know any other recipes out there that are healthy.

  6. posted by mrankinmatt on Mar 22, 2013

    I used ricotta cheese, powdered sugar, vanilla, orange peel, cinnamon and amaretto. However, I just could not get the same consistency that you get when you buy it from the bakery/store. It had the texture of the ricotta, not that soft creaminess where you can almost bite it. What should I change?

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