Ricotta tart

Ricotta cheese is so delicious and this tart is full of it! This is a wonderful dish to make in the spring because you will be able to find locally grown green onions and chives, maybe even dill! We ate this for dinner last night, although this dish would be wonderful for brunch too. This recipe was modified from Cook.ing Light June 2010

Ricotta tart

1 refrigerated pie crust (pillsbury works great)
2 cups thinly sliced green onions
1 (15oz) container part skim ricotta cheese
1/2 cup thinly sliced chives
2 TBS minced fresh dill OR 1 tsp dried dill
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 large eggs, lightly beaten
1 large egg white, lightly beaten
1/4 - 1/2 cup grated white cheddar

1. Preheat oven to 400
2. Unroll dough and press lightly into a 9 inch pie dish.
3. Heat a medium nonstick skillet over medium heat. Add small amount olive oil and saute green onion for 3 -5 minutes.
4. Combine cooked green onions, ricotta cheese, chives, dill, salt, pepper and eggs in a bowl. Stir gently to combine.
5. Pour mixture into pie crust.
6. Top with cheddar cheese and bake 35 minutes until crust is golden brown and center is set.

Veggie tart

This is a wonderful dish that I modified for the first time a couple nights ago. I found the original recipe in a magazine many years ago and it was called "Fabulous Fritata". I made the recipe many times, loved it, but struggled to cook it through without burning the top or bottom. I had an idea this last time around and it worked! I turned it into more of a tart, cooked in a pie dish with a crust. Lovely, just delicious. Easier cleanup, easier prep.

3/4 pkg Morningstar sausage style crumbles

2 cups thinly sliced red potato

1 cup finely chopped onion

1 red bell pepper, chopped

2 tsp dried rosemary

2 cups (or a bit more) fresh spinach, coarsely chopped

3 cloves garlic

4 large eggs, 8 egg whites

4 oz crumbled feta cheese

Pre-made rolled out pie crust

olive oil

1. Saute potato in a large non-stick skillet in olive oil for a couple minutes. Add onion, bell pepper, rosemary, crumbles, salt and pepper. Cook about 5 - 10 minutes until potatoes are just tender.

2. Stir in spinach and garlic, cook one more minute. Remove from heat.

3. Beat eggs in a large bowl. Pour into veggie mixture. Add cheese. Stir gently to combine.

4. Pour mixture into a pie dish covered with the pie crust. Bake at 425 for 30 minutes until cooked through and browned on the top.

*picture to come later!*