---------- Recipe via Meal-Master (tm) v8.05
       Title: Ricotta Cheese-Lemon Thyme Tart
  Categories: Pies, Cheese/eggs, Fruits, Bakery
       Yield: 8 To 10
            CORNMEAL CRUST
     1/2 c  Butter; room temp
       2 tb Sugar
       1 c  Yellow cornmeal
       2    Eggs; room temp
       1 ts Salt
   1 1/2 c  All-purpose flour
       4 tb Shallots or green onions;
       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; chop, or
            -other fresh herbs (chives,
            -parsley, basil)
   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 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 minutes at 350 degrees until lightly browned. RICOTTA CHEESE-LEMON
   THYME 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~ 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. Source: Cooking Right, TVFN. MM Waldine Van Geffen