Tuesday, March 12, 2013

Masa Tart with Ricotta and Goat Cheese - Unknown Cookbook

Masa Crust

1 1/4 cups masa harina
1 teaspoon sugar
1/2 teaspoon salt
5 tablespoons chilled unsalted, sliced in 1/4 inch pieces
3-4 tablespoons ice water


1 cup ricotta cheese
6 ounces goat cheese (chevre)
2 eggs
2 tablespoons finely chopped chives
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 teaspoon salt
Freshly ground black pepper
Tomato salsa
Sour cream or plain yogurt

For the crust, measure the masa harina, sugar and salt into a bowl. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the water over and mix just until the dough has the texture of large curd cottage cheese.

Preheat the oven to 425 degrees. Press the crumbs firmly onto the bottom and up the sides of a 9-inch tart pan with removable sides. Line the foil. Bake for 12-15 minutes or just until the edges begin to brown.

For the filling, whisk together the filling ingredients. Pour the mixture into the partially baked crust. Reduce the oven temperature to 350 degrees. , and bake the pie for 30-35 minutes or until the filling is set and a knife inserted just off center comes out clean. Serve in wedges, warm or at room temperature, with salsa and a dollop of sour cream or yogurt.

Makes 6 servings.

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