Label
All
0
Clear all filters

Ricotta Cheese-Lemon Thyme Tart with Sweet Cornmeal Crust

Rate this recipe

Preparation info
  • Serves

    8 to 12

    • Difficulty

      Easy

Appears in
From the Earth to the Table

By John Ash

Published 1995

  • About

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.

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title