| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
New text im, Cooking rig |
1 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
CORNMEAL CRUST:
FOR THE FILLING:
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
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”