Ricotta Cheese-Lemon Thyme Tart

• 1/2 cup butter room temperature
• 2 tablespoons sugar
• 1 cup cornmeal
• 2 large eggs room temperature
• 1 teaspoon salt
• 1 1/2 cup flour, all-purpose
• 4 tablespoons shallots or green onions, minced
• 1 tablespoon butter
• 23 cups heavy whipping cream
• 1/2 cup wine white
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper white, ground
• 12 ounces ricotta cheese fresh
• 3 large eggs
• 1 1/2 tablespoon lemon thyme fresh, chopped or other herbs (chives, parsley, basil)

1. CRUST: Beat butter and sugar until smooth.
2. Add cornmeal, eggs and salt and beat until well combined.
3. Add flour and mix until dough forms a ball.
4. Mixture should be soft and moist.
5. Wrap in plastic and chill for 1 hour.
6. Roll out the crust to fit a prepared 9x1 inch tart pan with removable bottom.
7. Wrap and save any leftover dough in freezer.
8. Prick with a fork several times and bake for at least 8 minutes at 350F (180C) until lightly browned.
9. RICOTTA CHEESE-LEMON THYME FILLING: Saute shallots in butter until soft, not brown.
10. Add cream, wine, salt and white pepper.
11. Reduce by one half.
12. Cool.
13. Add ricotta cheese, eggs and thyme and beat until smooth.
14. Pour into prepared tart shell.
15. Bake in a 350F (180C) preheated oven for 35 to 40 minutes, or until the filling is just set and lightly browned.
16. Serve warm or at room temperature.
17. Garnish with a sprinkling of herbs.

butter, sugar, cornmeal, eggs, salt, flour, shallots, butter, heavy whipping cream, wine white, salt, white pepper, ricotta cheese, eggs, lemon thyme

Taken from recipeland.com/recipe/v/ricotta-cheese-lemon-thyme-tart-2620 (may not work)