Ricotta Cheese-Lemon Thyme Tart with Sweet Cornmeal Crust
| Yield: | 1 Servings |
| Categories: |
| 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 |
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