Tomato-Goat Cheese Tart with Lemon-Basil Vinaigrette

By mrboyton

Sheri Castle, Southern Living

JUNE 2013

Ingredients

• Cheesecloth or coffee filter
• 3/4 cup whole-milk ricotta cheese
• Vegetable cooking spray
• 1 3/4 cups finely crushed buttery round crackers (about 42 crackers)
• 6 tablespoons freshly grated Parmesan cheese
• 6 tablespoons butter, melted
• 1 teaspoon freshly ground black pepper, divided
• 3/4 pound assorted small tomatoes, halved
• 1 teaspoon kosher salt, divided
• 6 ounces goat cheese, softened
• 6 green onions, sliced (about 1/2 cup)
• 2 teaspoons fresh thyme leaves
• 2 teaspoons lemon zest
• Lemon-Basil Vinaigrette

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Line a fine wire-mesh strainer with 3 layers of cheesecloth or 1 coffee filter. Place strainer over a bowl. Spoon ricotta into strainer. Let stand at room temperature 2 hours; discard any accumulated liquid.

2. Preheat oven to 350°. Coat a 12- x 4-inch tart pan with cooking spray. Stir together crushed crackers, next 2 ingredients, and 1/2 tsp. pepper; press firmly on bottom and up sides of pan. Place on a baking sheet.

3. Bake at 350° for 12 to 15 minutes or until golden brown. Cool on a wire rack 35 minutes.

4. Meanwhile, toss tomatoes with 1/2 tsp. kosher salt and remaining 1/2 tsp. pepper in a bowl. Let stand 30 minutes.

5. Stir together goat cheese, next 3 ingredients, strained ricotta, and remaining 1/2 tsp. salt in a bowl until smooth. Spoon gently into prepared crust, and spread to edges.

6. Bake at 350° for 20 to 25 minutes or until lightly browned.

7. Spoon tomatoes over warm tart, using a slotted spoon. Serve immediately with Lemon-Basil Vinaigrette.