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 
           -cheese 
      1 c  Shredded mozzarella cheese 
      6 tb Grated Parmesan cheese, 
           -divided 
      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, 
           -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 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 ]