Ricotta Cheese Lemon Thyme Tart

Ricotta Cheese Lemon Thyme Tart

Recipe name:
Ricotta Cheese Lemon Thyme Tart

Recipe category:
Baked Goods

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Recipe detials: Ricotta Cheese-Lemon Thyme Tart

Ingredients
		---cornmeal CRUST---
1/2	cup	butter, room temperature
2	tablespoon	sugar
1	cup	yellow cornmeal
2	each	eggs, room temperature
1	teaspoon	salt
1 1/2	cup	flour, all-purpose
		---FILLING---
4	tablespoon	shallots, or green onions, minced
1	tablespoon	butter
2/3	cup	heavy cream
1/2	cup	wine, white
1/2	teaspoon	salt
1/4	teaspoon	pepper, white, ground
12	oz	ricotta cheese, fresh
3	each	eggs
1 1/2	tablespoon	lemon thyme, fresh, chopped or other herbs (chives, parsley, basil)
Directions:
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 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. 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 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.

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