Ingredients
- 14 round
- 11 tart with removable bottom (pan)
- 8 nicoise
- 2 size tomatoes
- 2 eggs
- 1 egg (white)
- 1 tomato
- 1 artichokes (marinated)
- 1 tbl (dried)
- 3/8 cornmeal pastry dough
- 1 c skim milk ricotta
- 1 c mozzarella cheese (shredded)
- 6 tb parmesan cheese (grated)
- 4 tablespoons parmesan
- 3 tb oregano (chopped fresh)
- 2 tablespoons oregano (fresh)
- 1/8 ts balck pepper (ground)
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 ]
