Hands-on Time
30 Mins
Total Time
3 Hours 45 Mins
Yield
Makes 6 servings
Photo: Hector Sanchez; Styling: Heather Chadduck 

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 6

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

Step 7

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

Ratings & Reviews