Tomato-Goat Cheese Tart with Lemon-Basil Vinaigrette
This recipe serves 6. One portion of this dish contains around 12g of protein, 23g of fat, and If you have tomatoes, parmesan cheese, whole-milk ricotta cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 45 minutes.
Instructions
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.
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.
Bake at 350 for 12 to 15 minutes or until golden brown. Cool on a wire rack 35 minutes.
Meanwhile, toss tomatoes with 1/2 tsp. kosher salt and remaining 1/2 tsp. pepper in a bowl.
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.
Bake at 350 for 20 to 25 minutes or until lightly browned.
Spoon tomatoes over warm tart, using a slotted spoon.
Serve immediately with Lemon-Basil Vinaigrette.