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