1/2 cup unsalted butter
1/2 cup sugar
1 cup yellow cornmeal
2 each egg
1 teaspoon salt
1 cup flour
2 teaspoons butter
1/2 cup shallot
1 cup dry white wine
3/4 cup cream
12 ounces cream cheese
8 ounces ricotta cheese
1/2 cup fresh basil leaves
3 each egg
1/4 teaspoon salt
Servings: 8
1. Combine butter and sugar in a mixer. Cream until smooth. Add the cornmeal, eggs, and salt. Mix well. Add the flour and beat until soft and moist, but manageable. Roll out to a thickness of 1/4-inch. Cut to desired size and press into a tart or pie pan.
2. Bake at 350 degrees for 5 minutes remove from oven, cool. Heat butter in a saucepan or skillet, over a medium flame. Add the shallots and saute for 4-5 minutes, until softened. Add the wine and reduce by half. Add the cream and reduce by half. Remove from heat, cool. Combine cream cheese and ricotta in a mixer bowl. Mix well. Add the basil and cooled reduction. Mix well. Beat in the eggs, one at a time, just until incorporated. Season to taste with salt. Pour into the prepared pastry shell.
3. Bake at 375 degrees for 30-35 minutes in a conventional oven or bake at 300 degrees for 25-30 minutes in a convection oven, until just set in the center. Remove from heat, cool garnish with sour cream as desired. Serve warm or at room temperature.
Servings: 8
1/2 cup sugar
1 cup yellow cornmeal
2 each egg
1 teaspoon salt
1 cup flour
2 teaspoons butter
1/2 cup shallot
1 cup dry white wine
3/4 cup cream
12 ounces cream cheese
8 ounces ricotta cheese
1/2 cup fresh basil leaves
3 each egg
1/4 teaspoon salt
Servings: 8
1. Combine butter and sugar in a mixer. Cream until smooth. Add the cornmeal, eggs, and salt. Mix well. Add the flour and beat until soft and moist, but manageable. Roll out to a thickness of 1/4-inch. Cut to desired size and press into a tart or pie pan.
2. Bake at 350 degrees for 5 minutes remove from oven, cool. Heat butter in a saucepan or skillet, over a medium flame. Add the shallots and saute for 4-5 minutes, until softened. Add the wine and reduce by half. Add the cream and reduce by half. Remove from heat, cool. Combine cream cheese and ricotta in a mixer bowl. Mix well. Add the basil and cooled reduction. Mix well. Beat in the eggs, one at a time, just until incorporated. Season to taste with salt. Pour into the prepared pastry shell.
3. Bake at 375 degrees for 30-35 minutes in a conventional oven or bake at 300 degrees for 25-30 minutes in a convection oven, until just set in the center. Remove from heat, cool garnish with sour cream as desired. Serve warm or at room temperature.
Servings: 8
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