Easter Morning Tart

Step 1 -Place a baking sheet on the top rack of the oven.

Step 2 -Preheat the oven to 425 degrees F.

Step 3 -Grease a 9-inch fluted tart pan with 1 tablespoon of the butter.

Step 4 -Line the prepared pan with the pizza dough and carefully press it against the sides. Trim the excess dough.

Step 5 -In a medium bowl, whisk the ricotta, the heavy cream, and the egg together.

Step 6 -Add the 2 tablespoons minced scallions, the parsley, the dill, and the pepper to the ricotta mixture and stir to combine.

Step 7 -In a large skillet over high heat, melt the remaining butter.

Step 8 -Add the sliced scallions and the water to the butter and cook the scallions until they are tender and start to sizzle, about 3 minutes.

Step 9 -Transfer the buttered scallion mixture from the heat and add the ham.

Step 10 -Spread all but 2-3 tablespoons of the ham mixture on the crust.

Step 11 -Pour the ricotta mixture over the ham mixture and top with the remaining ham mixture.

Step 12 -Bake the tart until the crust is golden and the filling is set, about 20 minutes.

Step 13 -Let the tart rest for 5 minutes in the pan.

Step 14 -Transfer the tart to a serving platter, slice, and serve.