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Ricotta Cheese-Lemon Thyme Tart With Sweet Co

Ricotta Cheese-Lemon Thyme Tart With Sweet Co recipe image
This elegant Ricotta and Lemon Thyme Tart offers a perfect balance of creamy richness and bright herbal notes. The crust, made with yellow cornmeal and flour, provides a delightful sandy texture and subtle sweetness that complements the savory-sweet filling. Fresh lemon thyme adds an aromatic lift, while the reduction of white wine and cream deepens the flavor profile. The filling sets beautifully, creating a custard-like consistency that is rich but not heavy. It is an ideal dessert for dinner parties or special occasions, serving as a sophisticated finale that feels both homemade and refined. Serve it warm for a comforting experience or at room temperature to highlight the distinct flavors of the cheese and herbs.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 827.7
Dietary: Vegetarian
Description
This elegant Ricotta and Lemon Thyme Tart offers a perfect balance of creamy richness and bright herbal notes. The crust, made with yellow cornmeal and flour, provides a delightful sandy texture and subtle sweetness that complements the savory-sweet filling. Fresh lemon thyme adds an aromatic lift, while the reduction of white wine and cream deepens the flavor profile. The filling sets beautifully, creating a custard-like consistency that is rich but not heavy. It is an ideal dessert for dinner parties or special occasions, serving as a sophisticated finale that feels both homemade and refined. Serve it warm for a comforting experience or at room temperature to highlight the distinct flavors of the cheese and herbs.
Ingredients
  • 1/2 cup Butter -- room temperature
  • 2 tablespoon Sugar
  • 1 cup Yellow cornmeal
  • 2 eggs Room temperature
  • 1 teaspoon Salt
  • 1 1/2 cup All-purpose flour
Directions
  1. 1
    Preheat the oven to 350ðF (175ðC).
  2. 2
    In a bowl, beat the room temperature butter and sugar until smooth and creamy.
  3. 3
    Add the cornmeal, eggs, and salt to the butter mixture and beat until well combined.
  4. 4
    Stir in the all-purpose flour and mix until the dough forms a cohesive ball.
  5. 5
    Wrap the dough in plastic wrap and refrigerate for 1 hour to firm up.
  6. 6
    On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom.
  7. 7
    Prick the bottom of the crust several times with a fork.
  8. 8
    Bake the crust for 8 minutes at 350ðF (177ðC) until lightly browned. Remove from oven and set aside.
  9. 9
    For the filling, sauté minced shallots in butter over medium heat until soft but not browned.
  10. 10
    Add heavy cream, white wine, salt, and ground white pepper to the pan.
  11. 11
    Simmer the mixture, reducing it by half. Remove from heat and allow to cool completely.
  12. 12
    In a large bowl, combine the fresh ricotta cheese, eggs, and chopped fresh lemon thyme.
  13. 13
    Pour the cooled shallot-cream mixture into the ricotta mixture and beat until smooth.
  14. 14
    Pour the filling into the pre-baked tart shell.
  15. 15
    Bake in the preheated oven for 35-40 minutes, or until the filling is just set and lightly browned on top.
  16. 16
    Allow to cool slightly before serving warm or at room temperature.
  17. 17
    Garnish with a sprinkling of fresh herbs before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 827.7kcal
% Daily Value *
Total Fat 30.3g47%
Saturated Fat 16.8g85%
Cholesterol 157.8mg53%
Sodium 5110.4mg213%
Total Carbohydrate 121.2g41%
Dietary Fiber 6.8g28%
Sugars 9.5g
Protein 17.4g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ingredient Note: The original ingredient list provided in the source was incomplete for the filling. Based on the directions, you will need 4 tablespoons minced shallots or green onions, 1 tablespoon butter (for sautéing), 2/3 cup heavy cream, 1/2 cup white wine, 1/2 teaspoon salt, 1/4 teaspoon ground white pepper, 12 oz fresh ricotta cheese, 3 eggs (for filling), and 1 1/2 tablespoons fresh lemon thyme, chopped.

Storage: Leftover tart can be stored in the refrigerator for up to 3 days. Wrap tightly in plastic wrap or store in an airtight container.

Crust Variations: If you do not have a removable bottom tart pan, you can use a standard pie dish, though removal will be less elegant.

Herb Substitution: If fresh lemon thyme is unavailable, regular fresh thyme mixed with a bit of lemon zest can provide a similar flavor profile.

Serving Tip: This tart pairs well with a light dessert wine or coffee.

Keywords: ricotta, lemon thyme, tart, cornmeal crust, vegetarian dessert, cheese tart, herb dessert, baking, custard, white wine reduction, fresh herbs, comfort food, elegant dessert, party food, savory sweet, italian inspired, homemade pastry, thyme, shallots, cream
Read it online: https://www.chefs-mate.com/recipe/ricotta-cheese-lemon-thyme-tart-with-sweet-co/