Name: Yellow polenta tart with ricotta and morels
Prep time: 30 min
Cook time: 40 min
Yield: Serves 8
Cuisine: Swiss
Ingredients: 30 g melted butter; 1 tsp sugar; 125 ml fine polenta (not pre-cooked); 1 egg; 1 pinch salt; 175 ml plain flour; water; 4 shallots (finely sliced); 1 tsp olive oil; 1 large handful dried morels (soaked overnight); 150 ml double cream; 125 ml white wine; 1 egg; 2 tsp thyme; 1 tub ricotta; pepper; salt

Method

Preheat the oven to 180°C.
Make the pastry by mixing the melted butter, sugar, polenta, egg and salt. Gradually add the flour until you have a smooth, slightly sticky ball. Adjust with a little water if needed. Wrap in cling film and refrigerate for an hour.
Meanwhile, sauté the shallots in olive oil. Then add the morels, cream, white wine and thyme. Season with salt and pepper and reduce the liquid by half. Leave to cool, then mix in the egg and ricotta until you have a smooth filling.
Roll out the pastry very thinly: it hardens during baking, so you need a thin, crisp crust. Use it to line a buttered tin, prick the base with a fork and pre-bake for eight to ten minutes.
Remove the base from the oven, pour in the ricotta and morel filling and bake again for thirty-five to forty minutes. The centre should be set and golden on top.
Serve hot or at room temperature.