Tomato Tart Nicoise

Ingredients

3/8 cornmeal pastry dough
1 egg
2 size tomatoes
2 eggs
1 c skim milk ricotta
1 c mozzarella cheese
6 tb parmesan cheese
3 tb oregano
1 tbl
1/8 ts balck pepper
1 artichokes
8 nicoise
14 round
11 tart with removable bottom
1 tomato
4 tablespoons parmesan
2 tablespoons oregano

Instructions

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 ]