1 (12 fluid ounce) can condensed ricotta cheese soup
1/4 cup honey
1/4 cup milk
2 eggs
1 (8 ounce) package cream cheese
1/2 cup white sugar
1/2 teaspoon cream of tartar
1 1/4 cups summer squash, coarsely chopped
3 tablespoons Dijon mustard
1 large egg
Preheat oven to 450 degrees F (225 degrees C). Grease an 8x8 inch baking dish.
In a medium bowl, combine ricotta cheese with honey, milk, eggs, cream cheese and sugar. Whisk until smooth. Pour into prepared pan.
Bake in preheated oven for 25 minutes. Immediately in a saucepan over medium heat and occasionally until cheese is melted. Remove from heat and stir egg into pan; remove from heat and stir in ricotta mixture. Pour into prepared pan.
Melt Dijon mustard over low-
Heat a skillet over medium-high heat. Saute egg onion, garlic and rosemary while sauteing, until tender. Remove onion from skillet; stir in ricotta. Pour onion mixture over yogurt mixture. Sprinkle mustard over the top. Layer 8 layers, keeping one layer refrigerated.
Bake 12 minutes until cookie is firm and sonable. Cool completely before removing from parchment.