Served as dessert. Vegetarian dish.

1/3 Corn Meal Pastry Dough

1 Egg White, lightly beaten

2 Medium-size Tomatoes

2 Eggs

1 cup Part-skim Milk Ricotta Cheese

1 cup Shredded Mozzarella Cheese

6 Tablespoon Grated Parmesan Cheese, divided

3 Tablespoon Chopped fresh Oregano (Or 1 Tablespoon dried), divided

1/8 teaspoon Ground Black Pepper

1 Jar marinated Artichokes (6 ounces), drained and Halved lengthwise

8 Nicoise or Gaeta Olives, pitted

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 bottom 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.

Serves: 8

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