Ricotta Cheese-Lemon Thyme Tart Recipe

Name: Ricotta Cheese-Lemon Thyme Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ⅔ 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)

Servings: persons

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
⅔ 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.

944

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup butter room temperature, 2 tablespoons sugar, 1 cup cornmeal, 2 large eggs room temperature, and more.

Yes, Ricotta Cheese-Lemon Thyme Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ricotta Cheese-Lemon Thyme Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions