Dinner tonight: Herbed Ricotta Tart

I wanted something veg and a little carby, so earlier this week I made an herbed ricotta tart.

Score another yum for CL! This was super easy to make, had a ton of flavor, and was very satiating. I forgot to pick up chives and ended up not buying nearly enough green onions, so I used 1/4 cup of grated onion in place of the aforementioned, sauteed up with the scallions. Used fat free ricotta, since I think it makes absolutely no difference in this type of cooking. (Eating-wise, there's a huge difference in consistency, although I mix it with soy milk for breakfast which ends up evening everything up, and you save half the calories with the fat free version.) Ended up taking about 45 minutes to cook all the way through.

Besides being perhaps a bit heavy on the dill, the tart was absolutely delightful. Good for breakfast, lunch, or dinner; we paired it with a simple spinach and celery salad.