Dinner

Ramp, Bacon and Ricotta Tart - low fat version is for Dinner.

Ramp, Bacon and Ricotta Tart - low fat version takes 20 minutes to prepare.

Ramp, Bacon and Ricotta Tart - low fat version takes 30 minutes to cook.

Ramp, Bacon and Ricotta Tart - low fat version makes 4 servings.

The ingredients for Ramp, Bacon and Ricotta Tart - low fat version are:

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)

Here is how you make Ramp, Bacon and Ricotta Tart - low fat version:

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 piecesNumber of Servings: 4Recipe submitted by SparkPeople user T-TOWNGIRL.

The nutritional information for Ramp, Bacon and Ricotta Tart - low fat version is:

• 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

The dietary needs meet for Ramp, Bacon and Ricotta Tart - low fat version is Low Fat