Amazing Ricotta Cheese-Lemon Thyme Tart
Having a few guests over for dinner? Serve these delicious tart that will have people sending compliments to the chef!
Yield
16 servingsPrep
½ hrsCook
1 hrsReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
room temperature |
|
| 2 | tablespoons |
sugar
|
|
| 1 | cup |
cornmeal
|
|
| 2 | large |
eggs
room temperature |
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cup |
all-purpose flour
|
|
| 4 | tablespoons |
shallots
or green onions, minced |
|
| 1 | tablespoon |
butter
|
|
| ⅔ | cups |
heavy whipping cream
|
|
| ½ | cup |
wine
white |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
white, ground |
|
| 12 | ounces |
ricotta cheese
fresh |
|
| 3 | large |
eggs
|
|
| 1 ½ | tablespoon |
lemon thyme
fresh, chopped or other herbs (chives, parsley, basil) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
room temperature |
|
| 3E+1 | ml |
sugar
|
|
| 237 | ml |
cornmeal
|
|
| 2 | large |
eggs
room temperature |
|
| 5 | ml |
salt
|
|
| 355 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
shallots
or green onions, minced |
|
| 15 | ml |
butter
|
|
| 158 | ml |
heavy whipping cream
|
|
| 118 | ml |
wine
white |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
white, ground |
|
| 346.8 | ml/g |
ricotta cheese
fresh |
|
| 3 | large |
eggs
|
|
| 23 | ml |
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℉ (180℃) until lightly browned.
RICOTTA CHEESE-LEMON THYME FILLING:
Sauté 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℉ (180℃) preheated oven for 35 to 40 minutes, or until the filling is just set and lightly browned.
Serve warm or at room temperature. Garnish with a sprinkling of herbs.
