Ricotta Cheese-Lemon Thyme Tart With Sweet Cornmeal Crust

* Exported from MasterCook II *

Ricotta Cheese-Lemon Thyme Tart With Sweet Cornmeal Crust

Recipe By : COOKING RIGHT SHOW #CR9724
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Cornmeal crust--
1/2 Cup butter -- room temperature
2 Tablespoons sugar
1 Cup yellow cornmeal
2 eggs -- room temperature
1 Teaspoon salt
1 1/2 Cups all-purpose flour
--For the Filling--
4 tbsp shallots or green onions -- minced
1 tbsp butter
2/3 c heavy cream
1/2 c white wine
1/2 tsp salt
1/4 tsp ground white pepper
12 oz fresh Ricotta cheese
3 eggs
1 1/2 tbsp 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
=20
Copyright, 1996, TV FOOD NETWORK, G.P.

- - - - - - - - - - - - - - - - - -=20

NOTES : *or other fresh herbs (chives,parsley, basil)