Ricotta cheese-lemon thyme tart with sweet cornmeal crust
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter; room temperature |
| 2 | tablespoons | Sugar |
| 1 | cup | Yellow cornmeal |
| 2 | Eggs; room temperature | |
| 1 | teaspoon | Salt |
| 1½ | cup | All-purpose flour |
| 4 | tablespoons | Shallots or green onions; minced |
| 1 | tablespoon | Butter |
| ⅔ | cup | Heavy cream |
| ½ | cup | White wine |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground white pepper |
| 12 | ounces | Fresh Ricotta cheese |
| 3 | Eggs | |
| 1½ | tablespoon | Fresh lemon thyme*; chopped |
Directions
CORNMEAL CRUST:
FOR THE FILLING:
Oven 350=B0F.
FOR TART CRUST: Beat butter and sugar until smooth. Add cornmeal, eggs and salt and beat until well combined. Add flour and mix until dough forms a ball. Mixture should be soft and moist. Wrap in plastic and chill for 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 minutes at 350 degrees until lightly browned.
FOR FILLING: Saute shallots in butter until soft, not brown. Add cream, wine, salt and white pepper. Reduce by one half. Cool. Add ricotta cheese, eggs and thyme and beat until smooth. Pour into prepared tart shell. Bake in a 350 degree preheated oven for 35-40 minutes, or until the filling is just set and lightly browned. Serve warm or at room temperature. Garnish with a sprinkling of herbs.
Yield: 8-12 servings
10/11/96
: Copyright, 1996, TV FOOD NETWORK, G.P.
Recipe By : COOKING RIGHT SHOW #CR9724 Posted to MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 18:01:04 -0400 (EDT) From: Bill Spalding <billspa@...> NOTES : *or other fresh herbs (chives,parsley, basil) From SUNNY West Palm Beach, FL