Preparation:
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 rollout to a thickness of 1/4-inch cut to desired size and press into a tart or pie pan bake @ 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 bake @ 375 degrees for 30-35 minutes in a conventional oven or bake @ 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 |
