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  • Ricotta Cheese Lemon Thyme Tart With Sweet Cornmeal Crust

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    Ricotta Cheese Lemon Thyme Tart With Sweet Cornmeal Crust
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. Butter at room temperature
    • 2 Tbsp. Sugar
    • 1 c. Yellow cornmeal
    • 2 x Large eggs at room temperature
    • 1 tsp Salt
    • 1 1/2 c. All-purpose flour
    • 4 Tbsp. Chopped shallots or possibly green onions
    • 1 Tbsp. Butter
    • 2/3 c. Heavy cream
    • 1/2 c. White wine
    • 1/2 tsp Salt
    • 1/4 tsp Freshly-grnd white pepper
    • 12 ounce Fresh Ricotta cheese
    • 3 x Large eggs
    • 1 1/2 Tbsp. Minced fresh lemon thyme
    •     (or possibly other fresh herbs such as Chives, parsley, basil)

    Directions

    1. For the crust, beat butter and sugar till smooth. Add in cornmeal, Large eggs and salt and beat till well combined. Add in flour and mix till dough forms a ball. Mix should be soft and moist. Wrap in plastic and refrigeratefor 1 hour. Roll out the crust to fit a prepared 9- by 1-inch tart pan with removable bottom. Wrap and save any leftover dough in freezer. Prick with a fork several times and bake for at least 8 min at 350 degrees till lightly browned.
    2. For the filling, saute/fry shallots in butter till soft, not brown. Add in cream, wine, salt and white pepper. Reduce by one half. Cold. Add in ricotta cheese, Large eggs and thyme and beat till smooth. Pour into prepared tart shell. Bake in a 350 degree preheated oven for 35 to 40 min, or possibly till the filling is just set and lightly browned. Serve hot or possibly at room temperature. Garnish with a sprinkling of herbs.
    3. This recipe yields 8 to 12 servings.

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