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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 154.8
  • Total Fat: 23.2 g
  • Cholesterol: 76.5 mg
  • Sodium: 237.0 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 10.5 g

View full nutritional breakdown of Ramp, Bacon and Ricotta Tart - low fat version calories by ingredient
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Ramp, Bacon and Ricotta Tart - low fat version

Submitted by: FITNFINERBY50

Introduction

I have just discovered ramps! They are a wild member of the onion family, and taste like a combination of onion and garlic. The original of this recipe came from a blog called Eggs on Sunday. I modified their recipe by substituting fat-free ricotta, and by reducing the bacon to 2 slices from 4. It makes a great dinner or breakfast entree. I have just discovered ramps! They are a wild member of the onion family, and taste like a combination of onion and garlic. The original of this recipe came from a blog called Eggs on Sunday. I modified their recipe by substituting fat-free ricotta, and by reducing the bacon to 2 slices from 4. It makes a great dinner or breakfast entree.
Number of Servings: 4

Ingredients

    1 ready- made pie crust

    2 slices of Coleman uncured bacon
    4 tsp of sliced shallot
    3 cups (packed) of baby spinach
    1.5 cups of fat-free ricotta cheese
    1 large egg
    salt and pepper to taste
    4 ramps, trimmed with bulbs removed (optional)

Tips

The ramps are optional. The stems of green onions would make a good substitute.


Directions

Preheat the oven to 375 degree.

First, cook the pie crust according to package directions, about 15 minutes in a 375 degree oven.

While the crust is cooking, cook the bacon slices in a medium skillet until done. Drain the fat from the pan and return it to the heat.

Saute the shallot until it starts to turn clear, then add the spinach to the pan. Saute, stirring often, until the spinach leaves are wilted. Remove from heat.

Combine the ricotta and egg in a food processor. Beat until smooth. Add the shallot and spinach mixture. Mix until well blended. Crumble in the slices of bacon.

Add the ricotta mixture to the cooked pie crust. Lay the ramps or green onions across the top of the tart.

Bake at 375 degrees for 30 minutes. Test by inserting a knife into the middle of the tart. If it comes out clean, the tart is done.

Serving Size: Cut the tart into 4 equal pieces

Number of Servings: 4

Recipe submitted by SparkPeople user T-TOWNGIRL.






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