| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Cheese/eggs, Greek |
8 |
Servings |
INGREDIENTS
| 1/3 |
|
CORNMEAL PASTRY dough |
| 1 |
|
Egg white, lightly beaten |
| 2 |
|
Medium-size tomatoes |
| 2 |
|
Eggs |
| 1 |
c |
Part-skim milk ricotta cheese |
| 1 |
c |
Shredded mozzarella cheese |
| 6 |
tb |
Grated Parmesan cheese, divided |
| 3 |
tb |
Chopped fresh oregano (Or 1 Tbl dried), divided |
| 1/8 |
ts |
Ground balck pepper |
| 1 |
|
Jar marinated artichokes (6 ounces), drained and |
|
|
Halved lengthwise |
| 8 |
|
Nicoise or Gaeta olives, pitted |
INSTRUCTIONS
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 ]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”