Ricotta, Ham and Scallion Tart

FMM: This is a wonderful tart, especially nice for a light, springtime meal. Don't let the amount of scallions called for scare you; they are not overpowering at all. We have always used the dill, not the tarragon.

1 savory tart crust - Pâte Brisée
1/2 cup ricotta cheese
1/4 cup heavy cream
1 large egg
2 to 3 bunches scallions (depending on the size of the bunch), sliced into 1/2 to 1-inch pieces
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill or tarragon
Freshly ground pepper
2 tablespoons unsalted butter
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.

Make tart crust and line a 9-inch fluted tart pan with pastry; trim excess dough. Blind bake for 7 - 8 minutes - the crust should not start turning brown; you just want the crust to start forming a hard shell so that the custard does not seep in and make it gummy.

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. Set aside.

Slice the remaining scallions into 1/2- to 1-inch pieces. Heat the 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 - 25 minutes, or until the crust is golden and the filling starts to puff and is lightly browned and set. Rest in the pan for 5 minutes, then remove and slice.

Per serving: Calories 460; Fat 22 g (Sat. 12 g; Mono. 5 g; Poly. 1 g); Cholesterol 115 mg; Sodium 1,165 mg; Carbohydrate 51 g; Fiber 1.5 g; Protein 18 g

Yield 4 - 6 servings