Masa Tart with Ricotta and Goat Cheese

This is yet another recipe from Beatrice Ojakangas cookbook ‘Pot Pies’. I think I did something wrong, because ol’Beatrice has been all winners until this one.

Masa Crust:

1 1/4 cup masa harina

1 tsp. sugar

1/2 tsp. salt

5 T. chilled, unsalted butter, diced

3-4 T. ice water


1 cup ricotta

6 oz goat cheese

2 eggs

2 T. chopped chives

1 tsp. fresh Thyme

1/2 tsp salt

Freshly ground black pepper


Tomato salsa

Sour cream or plain yogurt



For the crust, mis masa marina, sugar and salt in a bowl. Cut in butter until it resembles coarse crumbs. Sprinkle in water and mix. It will have the texture of cottage cheese.

Preheat oven to 425 degrees. Press crumbs firmly into bottom and sides of tart pan. Line with foil. Bake for 12 -15 minutes, until edges begin to brown.

For filling, whisk together filling ingredients, pour mixture into partially baked crust. Reduce heat to 350 degrees and bake the pie for 30-35 minutes or until the filling is set and a knife can be inserted and come out clean. Serve in wedges with a dollop of sour cream and salsa.



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