Ricotta Ham And Scallion Tart Recipes

RICOTTA, HAM AND SCALLION TART

Ricotta, Ham and Scallion Tart image

Number Of Ingredients 0

Ingredients

Steps:

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 488

COURGETTE, HAM & RICOTTA TARTS

Courgette, ham & ricotta tarts image

Make double the quantity of these simple, summery tarts and have one for lunch the next day

Provided by Good Food team

Categories Dinner, Lunch, Main course, Snack, Supper

Time 35m

Number Of Ingredients 10

Ingredients

375g ready-rolled sheet puff pastry
2 courgettes , diced
2 tsp olive oil
2 garlic cloves , crushed
50ml double cream
250g pot ricotta
1 egg , lightly beaten
50g parmesan
4 slices ham , torn
200g cherry tomatoes , halved

Steps:

Heat oven to 200C/180C fan/gas 6. Roll the pastry from one side to make a rough square, then quarter to make 4 smaller squares. Prick all over with a fork, transfer to a baking sheet and bake for 15 mins until puffed and golden.
Meanwhile, fry the courgettes in the oil until soft and golden, stirring in the garlic for the final min. Mix together the cream, ricotta, egg and Parmesan.
Remove the tarts once they've puffed up, flatten the middles and thickly spread the ricotta mixture over, leaving a small border. Scatter over the ham, tomatoes and courgette, season, then bake for 15 mins until the filling is slightly risen and golden. Serve with salad, if you like.

Nutrition Facts : Calories 678 calories, Fat 51 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 2.1 milligram of sodium

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