---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheese/eggs, Greek
       Yield: 8 servings
     1/3    CORNMEAL PASTRY dough
       1    Egg white, lightly beaten
       2    Medium-size tomatoes
       2    Eggs
       1 c  Part-skim milk ricotta
       1 c  Shredded mozzarella cheese
       6 tb Grated Parmesan cheese,
       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,
   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 ]