Artichoke and Ricotta Crostata

Instructions

1. To a large bowl add the flour, cornmeal and salt and stir to combine. Add the cold butter and begin quickly working it in with your finger, smearing it slightly to make small streaks of butter along with butter pieces the size of chickpeas. Do not over work it. Add the ice water and stir to combine and form a shaggy dough. Pour the mixture onto a clean surface and knead the mixture 4 or 5 times to bring it together. Form a flat disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour.
2. Preheat the oven to 425 degrees F. Position a rack in the lower third of the oven.
3. In a bowl of a food processor combine the ricotta, salt, oregano, basil, garlic, lemon zest and 1/2 cup parmesan cheese. Puree until smooth, about 30 seconds. Cut each of the artichoke halves into 3 wedges. Set aside.
4. Line a rimmed baking sheet with parchment paper. Lightly flour a clean work surface and place the disk of dough on top. Lightly flour the dough and roll the crust into a 12 to 13 inch round. Transfer to the prepared baking sheet. Spread the ricotta filling into an 8 inch round in the center of the crust. Decoratively place the artichokes in a sunburst around over the ricotta. Fold the dough partially over the filling by about an inch or 2 pleating the edges as you go. Brush the pastry with the whisked egg and sprinkle the whole tart with the remaining 1/2 cup parmesan cheese. Bake in the lower third of the oven until deeply golden brown, about 35 minutes. Allow to cool for 15 minutes before cutting into wedges and serving.