---------- Recipe via Meal-Master (tm) v8.05
Title: Ricotta Cheese-Lemon Thyme Tart
Categories: Pies, Cheese/eggs, Fruits, Bakery
Yield: 8 To 10
CORNMEAL CRUST
1/2 c Butter; room temp
2 tb Sugar
1 c Yellow cornmeal
2 Eggs; room temp
1 ts Salt
1-1/2 c All-purpose flour
FILLING
4 tb Shallots or green onions;
-mince
1 tb Butter
2/3 c Heavy cream
1/2 c White wine
1/2 ts Salt
1/4 ts Ground white pepper
12 oz Fresh Ricotta cheese
3 Eggs
1-1/2 tb Fresh lemon thyme; chop, or
-other fresh herbs (chives,
-parsley, basil)
RICOTTA CHEESE-LEMON THYME TART WITH SWEET CORNMEAL CRUST. 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 9x1" 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.
RICOTTA CHEESE-LEMON THYME 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 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.
Source: Cooking Right, TVFN.
MM Waldine Van Geffen
[email protected].
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