Serve warm as a first course, a light dinner
or cover lightly
and transport to your favorite Wine Country
picnic spot. This
delicate tart is best made and eaten the same
day.

4 oz. soft goat cheese (in our Deli)
1 tbsp. minced shallots
1 1/2 tsp. chopped fresh thyme
1 refrigerated pie crust
2 medium heirloom tomatoes, thinly sliced*
1 1/2 tsp. olive oil
2 tbsp. grated Parmigiano-Reggiano cheese (in
our Deli)

Prep time: 15 minutes, Cook time: 35 minutes

Preheat oven to 375°F and lightly spray a 9-inch tart pan with a removable bottom with nonstick cooking spray. Mix together goat cheese, shallots and thyme in a small bowl. Press pie crust dough onto bottom and sides of pan. Prick bottom with the tines of a fork and bake for 15 minutes; spread goat cheese mixture over the bottom of the crust, then top with tomato slices. Drizzle with olive oil and sprinkle with cheese. Bake for 20 minutes.

Makes 6 to 8 first course servings or 4 main course servings.

*It's OK to substitute regular tomatoes in this recipe, too.

Tip: A serrated knife is the right choice when slicing tomatoes.

Bonterra Chardonnay - This tangy tart would partner well with a Sauvignon Blanc, but we also like it with this creamy Chardonnay made with organic grapes.

270 calories, 8 g protein, 13 g total fat (6 g sat., 0 g trans), 33 g carbohydrate, 6 g fiber, 14 g sugar, 15 mg cholesterol, 210 mg sodium, 5.6 points

4 oz. soft goat cheese (in our Deli),1 tbsp. shallots,1 1/2 tsp. fresh thyme,1 refrigerated pie crust,2 medium heirloom tomatoes,1 1/2 tsp. olive oil,2 tbsp. grated Parmigiano-Reggiano cheese (in our Deli)