Herbed Ricotta Tart

Taken from Cooking Light (June 2010)

1 (11 oz) can refrigerated pizza crust (or make your own if you like)
Cooking Spray
2 cups thinly sliced green onions
1.33 cups part-skim ricotta cheese
1/2 cup thinly sliced fresh chives
2 Tbsp minced fresh dill
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 large eggs, lightly beaten
1 large egg white, lightly beaten
2 tbsp finely grated fresh Parmigiano-Reggiano cheese

1.  Preheat oven to 375
2.  Unroll dough and press into bottom and up sides of 9 inch round removable bottom tart pan coated with cooking spray.
3.  Heat medium nonstick skillet over medium heat.  Coat with cooking spray.  Add green onions to pan and cook for 5 minutes stirring occasionally.
4.  Combine cooked green onions, ricotta, chives, dill, salt, pepper, eggs and egg white and pour mixture into unbaked crust.  Sprinkle with Parmigiano Reggiano cheese.
5.  Bake at 375 for 35 minutes or until center is set.  Let stand for 5 minutes and cut into 6 wedges.

Yield:  6 servings

Nutritional Info:  Calories 259; Fat 8.4 (sat 3.5); Protein 15g; Carbs 30.4g; Fiber 1.7g; Chol 89mg; Iron 2.5mg; Sodium 673mg; Calcium 206 mg


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