Recipe - Ricotta Cheese-Lemon Thyme Tart With Sweet Cornmeal Crust

CORNMEAL CRUST:
One half cup Butter; room temperature
2 tablespoon Sugar
1 cup Yellow cornmeal
2 Eggs; room temperature
1 teaspoon Salt
1 One half cup Allpurpose flour
FOR THE FILLING:
4 tablespoon Shallots or green onions;
minced
1 tablespoon Butter
2/3 cup Heavy cream
One half cup White wine
One half teaspoon Salt
One fourth teaspoon Ground white pepper
12 ounce Fresh Ricotta cheese
3 Eggs
1 One half tablespoon 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 1inch 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 3540 minutes, or until the filling is
just set and lightly browned. Serve warm or at room temperature. Garnish
with a sprinkling of herbs.

Yield: 812 servings

10/11/96

: Copyright, 1996, TV FOOD NETWORK, G.P.
Recipe By : COOKING RIGHT SHOW #CR9724

Posted to MCRecipe Digest V1 #242

Date: Sat, 12 Oct 1996 18:01:04 0400 (EDT)

From: Bill Spalding billspa@icanect.net

NOTES : *or other fresh herbs (chives,parsley, basil) From SUNNY West Palm
Beach, FL