Tomato Tart Nicoise

Ingredients

3/8 cornmeal pastry dough
1 egg
2 size tomatoes
2 eggs
240 ml skim milk ricotta
110 gr mozzarella cheese
30 gr parmesan cheese
16 gr oregano
1 tbl
1 gr balck pepper
1 artichokes
8 nicoise
14 round
11 tart with removable bottom
1 tomato
20 gr parmesan
12 gr oregano

Instructions

over tomato slices. Cut remaining tomato into dozen 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 ]