: Cornmeal crust–
1/2 c butter — room temperature
2 TB sugar
1 c yellow cornmeal
2 eggs — room temperature
1 ts salt
1 1/2 c all-purpose flour
: For the Filling–
4 TB shallots or green onions —
: minced
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* —
: chopped
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
Yields
1 Servings