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1
Place a baking sheet on the top rack of the oven; preheat to 425 degrees.
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2
Grease a 9-inch fluted tart pan with 1 tablespoon butter.
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3
Line the pan with the pizza dough, carefully pressing it against the sides; trim excess dough.
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4
Whisk the ricotta, cream and egg in a medium bowl.
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5
Mince enough green scallion tops to make 2 tablespoons; add to the ricotta mixture along with the parsley and dill.
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6
Season with pepper.
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7
Slice the remaining scallions into 1/2- to 1/4-inch pieces.
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8
Heat the remaining 2 tablespoons butter in a large skillet over high heat.
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9
Add the sliced scallions and 2 tablespoons water; cook until the scallions are tender and start to sizzle, about 3 minutes.
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10
Remove from the heat and add the ham.
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11
Spread all but a few tablespoons of the scallion mixture on the prepared crust.
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12
Pour in the ricotta mixture, then scatter the remaining scallion mixture on top.
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13
Bake the tart on the preheated baking sheet for 20 minutes, or until the crust is golden and the filling is set.
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14
Rest in the pan for 5 minutes, then remove and slice.
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15
Per serving: Calories 460; Fat 22 g (Sat.
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16
12 g; Mono.
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17
5 g; Poly.
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18
1 g); Cholesterol 115 mg; Sodium 1,165 mg; Carbohydrate 51 g; Fiber 1.5 g; Protein 18 g
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19
Photography by Antonis Achilleos
