Tomato Blue Cheese Tart   From Every Day with Rachael Ray August-September 2006 FOUR SERVINGS Prep Time: 10 min Cook Time: 35 min One 9-inch Pillsbury Just unroll refrigerated piecrust 1 tablespoon extra-virgin olive oil, plus more for the salad dressing Salt and freshly ground pepper 8 ounces whole-milk ricotta cheese (about 1 cup) 4 ounces blue cheese, crumbled (about 1 cup) 1 large egg 3 medium vine-ripened tomatoes, thinly sliced One 7-ounce bag of salad greens Grated lemon zest and juice, to taste 1. Preheat the oven to 400°. Unroll the piecrust and press it into a 9-inch tart pan. Prick the bottom of the dough all over with a fork, brush with the 1 tablespoon of olive oil, sprinkle with salt and pepper and bake for 10 minutes. 2. In a medium bowl, stir together the ricotta, blue cheese and egg until combined. Remove the tart shell from the oven and immediately prick with a fork in a few places. Spoon the cheese mixture into the tart shell and top with the tomato slices; season with pepper and bake for 25 minutes. Remove the tart from the oven and let cool slightly. 3. In a large bowl, toss the salad greens with olive oil, lemon zest, lemon juice and salt to taste. Cut the tart into wedges and serve with the greens. Sunday: Toasted-Pecan Chicken Salad Monday: Couscous Salad with Grilled Shrimp Scampi Tuesday: Chicken and Honey-Buttered Waffles Wednesday: Coconut-Poached Salmon Thursday: Bacon Sloppy Joes Friday: Pork Tenderloin with Apple Succotash Saturday: Tomato Blue Cheese Tart Your Shopping List

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