Tomato Tart Nicoise
- 13 cup pastry dough
- 1 each egg whites lightly beaten
- 2 medium tomatoes
- 2 large eggs
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 6 tablespoons parmesan, parmigiano-reggiano cheese, grated
- 18 teaspoon black pepper
- 1 jar artichoke hearts marinated
- Preheat oven to 400F (200C).
- 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 350F (180C).
- 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.
pastry dough, egg whites, tomatoes, eggs, ricotta cheese, mozzarella cheese, parmesan, black pepper
Taken from recipeland.com/recipe/v/tomato-tart-nicoise-46315 (may not work)