1/3 CORNMEAL PASTRY dough 3 tb Chopped fresh oregano (Or 1
1 Egg white, lightly beaten -Tbl dried), divided
2 Medium-size tomatoes 1/8 ts Ground balck pepper
2 Eggs 1 Jar marinated artichokes (6
1 c Part-skim milk ricotta -ounces), drained and
-cheese Halved lengthwise
1 c Shredded mozzarella cheese 8 Nicoise or Gaeta olives,
6 tb Grated Parmesan cheese, -pitted
-divided
Preheat oven to 400 F. On lightly floured surface, roll dough to a
14-inch round. Transfer to an 11-inch tart pan with removable bottom.
Trim edges; prick botttom with tines of fork. Lane pastry shell with
aluminum foil; fill with pastry weights, dried beans, or raw rice.
Bake 15 minutes. Remove foil and weights. Bake 5 to 6 minutes longer
or just until pastry starts to turn golden. Brush with egg white;
bake 1 minute longer. Cool completely on wire rack. Reduce oven
temperature to 350 F. Thinly slice 1 tomato; arrange over bottom of
pastry shell; set aside. In a medium bowl, beat eggs; blend in
ricotta, mozzarella, 4 tablespoons of the Parmesan, and 2 tablespoons
of the fresh oregano (or 2 teaspoons of the dried). Spread over
tomato slices. Cut remaining tomato into 12 wedges. Arrange on top
of cheese layer with artichoke halves and olives. Sprinkle with
remaining oregano and Parmesan. Bake 40 minutes or until cheese layer
is set. Cool on wire rack 10 minutes before removing outer ring.
Serve warm.
Makes 8 servings.
[ 1001 HOME IDEAS MAGAZINE; June 1990 ]
Yields
8 servings