Pumpkin & Ricotta Tart

Pumpkin & Ricotta Tart
Serves 6-8

Ingredients:

• 1 Disk Pie Dough (bought or homemade)
• all-purpose flour, for dusting
• Unsalted butter, softened, for pie plate
1 - 12oz Bellwether Farms Whole Milk Ricotta
• 1 – 5oz Bellwether Farms Crème Fraiche
• 1 can (15 ounces) solid-pack pumpkin
• 5 tablespoons brown sugar
• 1/4 teaspoon coarse salt
• Heaping 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon maple extract (vanilla can be used if maple is not available)
• 2 large egg yolks, lightly beaten
• Optional – ½ cup pecans, toasted & chopped

Directions:
  1. Preheat oven to 350 degrees.
  2. On a lightly floured surface, roll out dough to 1/4 inch thick. Transfer to a lightly buttered 10-inch tart pan. Use your fingertips to press dough against bottom and sides of dish until even.
  3. Prick bottom of pastry shell all over with a fork. Bake until set and pale golden brown, about 15 minutes. Let cool on a wire rack. With a small knife, trim edge of shell where uneven.
  4. Raise oven temperature to 375 degrees. Process ricotta in a food processor until smooth. Add the crème fraiche, pumpkin, sugar, salt, nutmeg, and extract; process until well combined, about 30 seconds. Add yolks; process until combined, about 10 seconds. Fold in pecans (if using) and pour into pastry shell.
  5. Bake tart until crust is golden brown and filling is set, about 40 minutes. Let cool on rack. Serve with whipped cream.