Tomato-Goat Cheese Tart with Lemon-Basil Vinaigrette

Ingredients

• 1 teaspoon pepper black divided freshly ground
• 6 tablespoons butter melted
• 1.8 cups buttery round crackers crushed finely ( 42 crackers)
• 6 servings coffee filter 
• 2 teaspoons thyme leaves fresh
• 6 ounces goat cheese softened
• 0.5 cup green onions sliced
• 1 teaspoon kosher salt divided
• 6 servings lemon-basil vinaigrette 
• 2 teaspoons lemon zest 
• 6 tablespoons parmesan cheese freshly grated
• 0.8 cup whole-milk ricotta cheese 
• 0.8 pound tomatoes assorted halved

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• sieve
• slotted spoon
• tart form
• cheesecloth

Directions

1. Line a fine wire-mesh strainer with 3 layers of cheesecloth or 1 coffee filter.
2. Place strainer over a bowl. Spoon ricotta into strainer.
3. Let stand at room temperature 2 hours; discard any accumulated liquid.
4. Preheat oven to 35
5. 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.
6. Place on a baking sheet.
7. Bake at 350 for 12 to 15 minutes or until golden brown. Cool on a wire rack 35 minutes.
8. Meanwhile, toss tomatoes with 1/2 tsp. kosher salt and remaining 1/2 tsp. pepper in a bowl.
9. Let stand 30 minutes.
10. 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.
11. Bake at 350 for 20 to 25 minutes or until lightly browned.
12. Spoon tomatoes over warm tart, using a slotted spoon.
13. Serve immediately with Lemon-Basil Vinaigrette.