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Name: Ricotta Cheese-Lemon Thyme Tart with Sweet Cornmeal Crust
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3 Eggs; 2/3 c Heavy cream; 1/2 c White wine; 1/4 ts Ground white pepper; 2 Eggs; room temperature; FOR THE FILLING:; 1/2 c Butter; room temperature; 2 tb Sugar; 1 ts Salt; 1 1/2 c All-purpose flour; CORNMEAL CRUST:; 12 oz Fresh Ricotta cheese; 4 tb Shallots or green onions;; 1/2 ts Salt; 1 c Yellow cornmeal; 1 tb Butter; 1 1/2 tb Fresh lemon thyme*; chopped

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INGREDIENTS

3 Eggs
2/3 c Heavy cream
1/2 c White wine
1/4 ts Ground white pepper
2 Eggs; room temperature
FOR THE FILLING:
1/2 c Butter; room temperature
2 tb Sugar
1 ts Salt
1 1/2 c All-purpose flour
CORNMEAL CRUST:
12 oz Fresh Ricotta cheese
4 tb Shallots or green onions;
1/2 ts Salt
1 c Yellow cornmeal
1 tb Butter
1 1/2 tb Fresh lemon thyme*; chopped

Servings

INSTRUCTIONS

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 : Copyright, 1996, TV FOOD NETWORK, G.P. Recipe By : COOKING RIGHT SHOW #CR9724 Posted to MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 18:01:04 -0400 (EDT) From: Bill Spalding NOTES : *or other fresh herbs (chives,parsley, basil) From SUNNY West Palm Beach, FL

NOTES

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Ricotta Cheese-Lemon Thyme Tart with Sweet Cornmeal Crust

3 Eggs
2/3 c Heavy cream
1/2 c White wine
1/4 ts Ground white pepper
2 Eggs; room temperature
 FOR THE FILLING:
1/2 c Butter; room temperature
2 tb Sugar
1 ts Salt
1 1/2 c All-purpose flour
 CORNMEAL CRUST:
12 oz Fresh Ricotta cheese
4 tb Shallots or green onions;
1/2 ts Salt
1 c Yellow cornmeal
1 tb Butter
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    :           Copyright, 1996, TV FOOD NETWORK, G.P.  Recipe By     : COOKING RIGHT SHOW #CR9724    Posted to MC-Recipe 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

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Nutrition

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Serving Size: 1 Serving (1645g)
Recipe Makes: 1 Servings

Calories: 3508
Calories from Fat: 1327 (38%)

Amt Per Serving		% DV

	Total Fat 147.4g	197 %
	Saturated Fat 66.3g	332 %
	Monounsaturated Fat 48.8g
	Polyunsanturated Fat 14.7g
Cholesterol 3417.7mg		1052 %
Sodium 3985.1mg		137 %
Potassium 2103.7mg		55 %
Total Carbohydrate 372.5g		110 %
	Dietary Fiber 14g	56 %
	Sugars, other 358.5g
Protein 166g		237 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3508

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