Author Topic: Masa Tart with Ricotta and Mascarpone Cheese (Savory Pie)  (Read 3047 times)

Olga Drozd

  • Administrator
  • Hero Member
  • *****
  • Posts: 9,723
    • View Profile
Masa Tart with Ricotta and Mascarpone Cheese (Savory Pie)
« on: May 29, 2016, 02:39:27 PM »
Masa Tart with Ricotta and Mascarpone Cheese (Savory Pie)

Masa crust is very tender with a delicious corn flavor.  A lovely tender filling made with ricotta and mascarpone and fresh chopped chives and thyme. 


1 1/4 cups masa harina (Bob's Red Mill, used)
1 teaspoon sugar
1/2 teaspoon salt
5 Tablespoons chilled unsalted butter, sliced in 1/4 inch pieces
3 to 4 Tablespoons ice water


1 cup ricotta cheese (10% m.f. (milk fat)
3/4 cup mascarpone cheese
2 large beaten eggs
2 Tablespoons finely chopped chives
1 teaspoon fresh thyme leaves OR 1/2 teaspoon dried
1/2 teaspoon salt
Freshly ground black pepper to taste

Preheat oven to 425 F.  Place oven rack second level from the bottom.

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.

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

Reduce the oven temperature to 350 F.

For the filling, whisk together the filling ingredients until smooth.  Pour the mixture into the partially baked crust.  Smooth top. Bake the pie for 30 to 35 minutes or until the filling is set and a knife inserted just off center comes out clean.

Serve wedges of this tart with stir-fried, thinly slivered summer vegetables. Serve warm or at room temperature, with tomato salsa (recipe below) and a dollop of sour cream or yogurt.
  Makes 6 servings.

Variation: Instead of Mascarpone cheese use 6 ounces of fresh goat cheese in a tub (chevre).


1 pound ripe tomatoes
4 scallions (green onions) thinly sliced
2 very small fresh chilies
1/4 cup loosely packed fresh cilantro leaves
1 to 2 Tablespoons freshly squeezed lime juice
1 teaspoon salt

Cut out the tomato cores.  Cut the tomatoes in half and gently squeeze out the seeds.

By hand: Chop the tomatoes to make about 2 cups.  Put into a medium size bowl.  Thinly slice the scallions.  Halve, seed, and mince the chilies.  Chop the cilantro.  Add these to the tomatoes along with the lime juice (to taste) and salt.  Stir gently to mix well.

Food processor method: Halve the chilies; remove the seeds.  Put in a food processor.  Turn the machine on/off until finely minced.  Cut the scallions in 1-inch lengths.  Add to the processor.  Turn the machine on/off for 30 seconds.  Add the cilantro; turn on/off 5 or 6 times to chop finely.  Add the tomatoes, lime juice, and salt.  Turn on/off 6 or 7 times to make a chunky sauce.

Cover the salsa and chill at least 1 hour (or up to 3 days) before serving.  Makes about 2 cups.
« Last Edit: June 04, 2016, 10:23:20 AM by Olga Drozd »