Tarte au fromage with lemon cream and blueberry compote
-  1 frozen sheet all-butter puff pastry (8 by 12 inches or equivalent)
- ½ cup plus 1 tablespoon granulated sugar
- 2 extra-large eggs
- 1 extra-large egg yolk
- ÂĽ cup heavy cream
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- ÂĽ teaspoon kosher salt
- 1 pound fresh ricotta cheese
- Lemon cream
- Blueberry compote
Instructions:
This not-too-sweet tart is the perfect ending to a spring meal. The key to keeping the pastry nice and crisp is to bake it ahead and then scoop out some of the center, to make room for the filling. Don’t overmix the ricotta filling or you’ll smooth away those luscious natural curds in the cheese.
- Defrost the puff pastry slightly and unfold it onto a parchment-lined baking sheet. Use a paring knife to score a ½-inch border around the edge of the pastry.
- Brush the border with water and sprinkle with 1 tablespoon sugar. Place the puff pastry (on the baking sheet) back in the freezer for at least 30 minutes.
- Preheat the oven to 350°F.
- Remove the pastry from the freezer and bake about 30 minutes, until it’s golden brown and cooked through (if you underbake the pastry, the ricotta filling will make it soggy). Remove the pastry from the oven and let it cool.
- Turn the oven down to 325.
- Meanwhile, whisk together the eggs, egg yolk, remaining ½ cup sugar, cream, vanilla, lemon zest, and salt in a medium bowl. Add the ricotta, and stir in gently to incorporate, without overworking it.
- Remove the top layer of pastry from the area inside the ½-inch border. Press down the remaining pastry with your fingers, to flatten it. Spoon the ricotta mixture into the center of the tart. Use a rubber spatula or the back of a spoon to distribute the filling evenly just up to the ½- inch border.
- Bake 30 to 40 minutes, until the ricotta mixture is set (look for “Jell-O motion”) and just starting to color on top.
- Cut the tart into six squares and garnish with dollops of the lemon cream and blueberry compote.
- NOTE You can make the blueberry compote the day before. The lemon cream can be made ahead up to the point when you fold in the cream, which should be done right before serving.