Easter Morning Tart

Time :40

Yield :4 servings

Recipe Background

Whether the Easter Bunny hops by your house or not, we know either way you're going to wake up hungry! Easter Morning Tart is here to fill you up with an "egg-citing," creamy, and savory bite. It's fluffy, hearty, and filled with salty ham, which will make you very, very "hoppy!" We're certain "some-bunny" (you) will really enjoy this Easter Morning Tart, so hop to it and grab a slice!

Ingredients

3 tablespoons unsalted butter divided
1 (13.8-ounce) tube refrigerated pizza crust dough
1/2 cup ricotta cheese
1/4 cup heavy cream
1 large egg
2-3 bunches scallions 2 tablespoons minced with the rest sliced into 1/2-1/4-inch pieces, divided
3 tablespoons fresh parsley chopped
2 tablespoons fresh dill or fresh tarragon chopped
ground black pepper to taste
2 tablespoons water
5 ounces deli-sliced ham cut into 1/2-inch pieces

Directions

Place a baking sheet on the top rack of the oven.
Preheat the oven to 425 degrees F.
Grease a 9-inch fluted tart pan with 1 tablespoon of the butter.
Line the prepared pan with the pizza dough and carefully press it against the sides. Trim the excess dough.
In a medium bowl, whisk the ricotta, the heavy cream, and the egg together.
Add the 2 tablespoons minced scallions, the parsley, the dill, and the pepper to the ricotta mixture and stir to combine.
In a large skillet over high heat, melt the remaining butter.
Add the sliced scallions and the water to the butter and cook the scallions until they are tender and start to sizzle, about 3 minutes.
Transfer the buttered scallion mixture from the heat and add the ham.
Spread all but 2-3 tablespoons of the ham mixture on the crust.
Pour the ricotta mixture over the ham mixture and top with the remaining ham mixture.
Bake the tart until the crust is golden and the filling is set, about 20 minutes.
Let the tart rest for 5 minutes in the pan.
Transfer the tart to a serving platter, slice, and serve.