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
- 240 ml skim milk ricotta
- 110 gr mozzarella cheese (shredded)
- 30 gr parmesan cheese (grated)
- 20 gr parmesan
- 16 gr oregano (chopped fresh)
- 12 gr oregano (fresh)
- 1 gr balck pepper (ground)
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 ]
