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Ingredientes
- Â Â CORNMEAL CRUST
- 1/2 c. Butter room temp
- 2 Tbsp. Sugar
- 1 c. Yellow cornmeal
- 2 x Large eggs room temp
- 1 tsp Salt
- 1Â 1/2 c. All-purpose flour
- Â Â FILLING
- 4 Tbsp. Shallots or possibly green onions mince
- 1 Tbsp. Butter
- 2/3 c. Heavy cream
- 1/2 c. White wine
- 1/2 tsp Salt
- 1/4 tsp Grnd white pepper
- 12 ounce Fresh Ricotta cheese
- 3 x Large eggs
- 1Â 1/2 Tbsp. Fresh lemon thyme chop, or possibly other fresh herbs (chives, parsley, basil)
Direcciones
- RICOTTA CHEESE-LEMON THYME TART WITH SWEET CORNMEAL CRUST. CRUST-Beat butter and sugar till smooth. Add in cornmeal, Large eggs and salt and beat till well combined. Add in flour and mix till dough forms a ball. Mix should be soft and moist. Wrap in plastic and refrigeratefor 1 hour. Roll out the crust to fit a prepared 9x1" 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 min at 350 degrees till lightly browned. RICOTTA CHEESE-LEMON THYME FILLING- Saute/fry shallots in butter till soft, not brown. Add in cream, wine, salt and white pepper. Reduce by one half. Cold. Add in ricotta cheese, Large eggs and thyme and beat till smooth. Pour into prepared tart shell. Bake in a 350 preheated oven for 35-40 min, or possibly till the filling is just set and lightly browned. Serve hot or possibly at room temperature. Garnish with a sprinkling of herbs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 8 servings | |
| Calories 444 | |
| Calories from Fat 219 | 49% |
| Total Fat 24.74g | 31% |
| Saturated Fat 14.35g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 622mg | 26% |
| Potassium 187mg | 5% |
| Total Carbs 39.85g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.67g | 2% |
| Protein 13.02g | 21% |
