2 T. finely grated fresh Parmigiano-Reggiano cheese
Instructions
Preheat oven to 375.
Unroll dough and press into bottom and up sides of a 9-inch round removable-bottom tart pan coated with cooking spray.
Heat medium nonstick skillet over medium. Coat pan with cooking spray. Add green onions to pan; cook 5 mins., stirring occasionally.
Combine cooked onions, ricotta cheese, chives, dill, salt and pepper, eggs and egg white. Pour mixture into crust; sprinkle with Parmigiano-Reggiano. Bake at 375 for 35 mins. or until center is set. Let stand 5 mins. cut into 6 wedges.
Serving
Suggestions
Yield- 6 servings
Originally Submitted
6/12/2013
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