Tomato Tart

• 1 unbaked 9-inch deep-dish pie crust
• 1 1/2 lb. firm tomatoes, thinly sliced
• 4 oz. feta cheese, crumbled
• 3 large eggs
• 1 Tbs. tapenade or pesto
• 1/2 cup shredded low-fat mozzarella
• 1/2 cup chopped parsley plus extra for garnish
• 1 tsp. onion powder
• 1 tsp. garlic powder
• Salt and freshly ground black pepper to taste
• 3 Tbs. capers for garnish

1. Preheat oven to 425F.
2. Layer piecrust with tomato slices, and sprinkle slices with 2 ounces feta.
3. Beat together eggs and tapenade until well mixed, and stir in mozzarella, parsley, onion powder, garlic powder, salt and pepper.
4. Pour half of mixture over first tomato layer.
5. Add a second layer of tomato slices, and top with remaining egg mixture.
6. Sprinkle remaining feta cheese on top.
7. Bake for 20 to 25 minutes, or until egg mixture firms and feta browns.
8. Remove from oven, garnish with sprinkles of parsley and capers, slice and serve.

crust, firm tomatoes, feta cheese, eggs, tapenade, mozzarella, parsley, onion powder, garlic powder, salt, capers

Taken from www.vegetariantimes.com/recipe/tomato-tart/ (may not work)