Ricotta Cheese-Lemon Thyme Tart with Sweet Cornmeal Crust

I love the crust on this tart because even a novice baker can make it. It’s almost impossible to screw up! The key to this simple recipe is to get good ricotta. My favorite is one made by Bellwether Farms in Sonoma County where I live. They make both a cow and a sheep’s milk version. This makes a nice first course, or you can cut it into smaller wedges and serve as an appetizer.