Recipe taken from Southern Living, June 2013

This is as wonderful as it looks.  Since it is the first dish I photographed, I have put in first in the blog.  I also bought a tart pan with a removable bottom from Amazon just for this awesome dish. Enjoy!

Tomato-Goat Cheese Tart with Lemon-Basil Vinaigrette

Serves 6

• Cheesecloth or coffee filter
• ¾ cup whole milk ricotta cheese
• Vegetable cooking spray
• 1 ¾ cups finely crushed butter round crackers (about 42)
• 6 Tablespoons freshly grated Parmesan cheese
• 6 Tablespoons butter, melted
• 1 teaspoon freshly ground black pepper, divided
• 1 teaspoon kosher salt, divided
• 6 ounces goat cheese, softened
• 6 green onions, sliced (about ½ cup)
• 2 teaspoons fresh thyme leaves
• 2 teaspoon lemon zest

Lemon–Basil Vinaigrette (I think it would have been fine just without this or with a little Newman’s Own Olive Oil and Vinegar)

~Blend all of the following ingredients in a food processor until smooth~

• 1 cup firmly packed fresh basil leaves
• ¼ cup extra virgin olive oil* (see below)
• 1 Tablespoon Champagne vinegar or white wine vinegar
• 2 teaspoon lemon zest
• 1 Tablespoon fresh lemon juice
• 1 teaspoon honey
• 1 garlic clove minced

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 liquid.
2. Preheat oven to 350 degrees. Coat a 12 X 4 inch tart pan with cooking spray. Stir together crushed crackers, next 2 ingredients, and ½ teaspoon pepper: firmly press on bottom and sides of pan.  Place on 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 ½ teaspoon salt and remaining pepper. Let stand 30 minutes.
5. Stir together goat cheese, next 3 ingredients, strained ricotta, and remaining ½ teaspoon salt in a bowl until smooth. Spoon gently into prepared crust and spread to edges.
6. Back 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.

* Use tasty olive oil.  In all my tasting of olive oils at specialty stores, I go back with the Cook’s Country number #2 choice of the best olive oil: It is Lucini Italia, Premium Select.  Walmart sells it!