Ricotta Cheese-Lemon Thyme Tart With Sweet Co
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Ricotta Cheese-Lemon Thyme Tart With Sweet Co
  Tarts    Sweet  
Last updated 6/12/2012 1:20:28 AM. Recipe ID 52212. Report a problem with this recipe.
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      Title: Ricotta cheese-lemon thyme tart with sweet co
 Categories: New text im, Cooking rig
      Yield: 1 Servings
 
 
  :          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
  
  




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Recipe ID 52212 (Apr 03, 2005)

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