Description of this recipe:
This Savory Ricotta, Ham, and Scallion Tart is a delightful dish that combines the creamy richness of ricotta cheese with the savory goodness of ham and the subtle sharpness of scallions, all encased in a perfectly flaky pastry crust. It’s an elegant and satisfying tart that is perfect for brunch, lunch, or even a light dinner. The balance of flavors and textures makes it a crowd-pleaser, and the ease of preparation makes it a go-to recipe for both novice and experienced cooks.
Why you will love this recipe:
You will absolutely adore this tart for its versatility and deliciousness. It’s a fantastic way to impress guests without spending hours in the kitchen. The combination of creamy ricotta, salty ham, and fresh scallions creates a harmonious flavor profile that is both comforting and sophisticated. The flaky pastry adds a delightful textural contrast, making each bite a truly enjoyable experience. This tart is also incredibly adaptable; you can easily customize the ingredients to suit your preferences or use up whatever you have on hand. Whether you’re looking for a show-stopping dish for a brunch gathering or a simple yet satisfying meal for yourself, this Savory Ricotta, Ham, and Scallion Tart is sure to become a favorite. It is also relatively quick to prepare, especially when using pre-made pie crust, making it perfect for busy weeknights or last-minute gatherings.
Ingredients:
- 1 pre-made pie crust (9-inch)
- 1/2 cup ricotta cheese (full-fat for best flavor)
- 1/2 cup grated mozzarella cheese (or Gruyere for a richer taste)
- 2 large eggs
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup ham, diced (prosciutto or cooked bacon also work well)
- 3 scallions, thinly sliced (green parts only)
- Salt and pepper to taste
- Optional: A pinch of nutmeg for added warmth
Preparation:
This tart is easy to assemble, and the steps are straightforward, ensuring a delicious outcome every time.
- Step 1: Preheat the Oven: Preheat your oven to 375°F (190°C). Ensuring the oven is properly preheated is crucial for even baking and a perfectly golden crust.
- Step 2: Prepare the Crust: Roll out the pre-made pie crust and gently press it into a 9-inch tart pan. Make sure the crust fits snugly against the bottom and sides of the pan. Use a fork to poke a few holes in the base of the crust. This prevents the crust from puffing up unevenly during baking, ensuring a flat surface for the filling.
- Step 3: Mix the Filling Ingredients: In a mixing bowl, combine the ricotta cheese, grated mozzarella (or Gruyere), eggs, and heavy cream. Whisk these ingredients together until they are well combined and smooth. The mixture should be creamy and without any lumps.
- Step 4: Add the Ham and Scallions: Gently fold in the diced ham and thinly sliced scallions into the cheese mixture. Mix until the ham and scallions are evenly distributed throughout the filling. Season the mixture with salt and pepper to taste. Be mindful of the saltiness of the ham; you may need less salt than you think. A pinch of nutmeg can also be added at this stage for a subtle warmth.
- Step 5: Assemble and Bake: Pour the prepared filling into the tart crust, spreading it evenly with a spatula. Place the tart pan on a baking sheet to catch any potential spills. Bake in the preheated oven for 30-35 minutes, or until the tart is golden brown and the filling is set. To check if the filling is set, gently shake the tart – the filling should not jiggle excessively. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
- Step 6: Cool and Serve: Once the tart is baked, remove it from the oven and let it cool for a few minutes before slicing and serving. This allows the filling to set further and makes it easier to slice.
COOKING Rating:
Easy
Serving Suggestions:
This Savory Ricotta, Ham, and Scallion Tart is incredibly versatile and can be served in a variety of ways. It’s delicious served warm or at room temperature, making it a great option for picnics or potlucks.
- Brunch: Serve it as part of a brunch spread alongside fresh fruit, croissants, and a green salad.
- Lunch: Enjoy a slice with a side of mixed greens or a simple vinaigrette.
- Dinner: Pair it with a bowl of soup or a more substantial salad for a light yet satisfying dinner.
- Appetizer: Cut into smaller slices and serve as an appetizer at your next gathering.
- Wine Pairing: A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs wonderfully with the tart’s flavors.
Tips:
- Use High-Quality Ingredients: Using high-quality ingredients, especially ricotta and ham, will significantly enhance the flavor of the tart.
- Don’t Overbake: Overbaking can result in a dry filling. Keep a close eye on the tart while it’s baking and remove it from the oven when the filling is set and the crust is golden brown.
- Customize the Filling: Feel free to experiment with different cheeses, meats, and vegetables. Spinach, mushrooms, and different types of ham or bacon can all be used to create unique flavor combinations.
- Make Ahead: The tart can be assembled ahead of time and stored in the refrigerator until ready to bake. This is a great time-saver for busy days.
- Reheating: Leftover tart can be reheated in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Nutritional Information:
(Note: Nutritional information is approximate and can vary based on specific ingredients used.)
- Calories: Approximately 350-400 per serving
- Protein: 15-20g per serving
- Sodium: 400-500mg per serving
Conclusion:
The Savory Ricotta, Ham, and Scallion Tart with Flaky Pastry is a culinary gem that offers a delightful combination of flavors and textures. Its creamy, savory filling and perfectly flaky crust make it a standout dish for any occasion. Whether you’re hosting a brunch, preparing a light dinner, or simply craving a comforting meal, this tart is sure to satisfy. The recipe is straightforward and adaptable, allowing you to create your own variations with ease. So gather your ingredients, preheat your oven, and get ready to enjoy a truly exceptional tart that will impress your family and friends. It’s a testament to how simple ingredients, when combined thoughtfully, can create something extraordinary.
Questions and Answers:
- Can I use frozen pie crust for this recipe?
- Yes, you can definitely use frozen pie crust for this recipe. Just make sure to thaw it according to the package instructions before rolling it out and pressing it into the tart pan. Using a pre-made crust is a great time-saver and makes this recipe even easier.
- What can I substitute for ham if I don’t have any on hand?
- If you don’t have ham, you can substitute it with other types of cured meats such as prosciutto, cooked bacon, or even pancetta. Smoked turkey or chicken would also work well for a lighter option. Adjust the seasoning accordingly, as different meats have varying levels of saltiness.
- Can I make this tart ahead of time?
- Yes, you can assemble the tart ahead of time and store it in the refrigerator until you’re ready to bake it. Cover it tightly with plastic wrap to prevent the crust from drying out. When you’re ready to bake, simply remove it from the refrigerator and bake as directed in the recipe. You may need to add a few extra minutes to the baking time if the tart is very cold.
- What other vegetables can I add to the filling?
- The possibilities are endless! Spinach, sautéed mushrooms, roasted red peppers, and caramelized onions all make excellent additions to the filling. Just make sure to chop the vegetables finely and sauté them lightly before adding them to the cheese mixture. This will help to remove excess moisture and prevent the tart from becoming soggy.
- How do I prevent the tart crust from getting soggy?
- There are a few tricks to prevent a soggy tart crust. First, make sure to poke holes in the base of the crust with a fork before adding the filling. This allows steam to escape and prevents the crust from puffing up. You can also blind bake the crust for 10-15 minutes before adding the filling. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans. Bake until the crust is lightly golden, then remove the weights and parchment paper and add the filling. Additionally, avoid using overly wet ingredients in the filling, and make sure to drain any excess moisture from vegetables before adding them to the mixture.
