Tomato Tart Nicoise

    1/3    CORNMEAL PASTRY dough               3 tb Chopped fresh oregano (Or 1
      1    Egg white, lightly beaten                -Tbl dried), divided
      2    Medium-size tomatoes              1/8 ts Ground balck pepper
      2    Eggs                                1    Jar marinated artichokes (6
      1 c  Part-skim milk ricotta                   -ounces), drained and
           -cheese                                  Halved lengthwise
      1 c  Shredded mozzarella cheese          8    Nicoise or Gaeta olives,
      6 tb Grated Parmesan cheese,                  -pitted
           -divided

  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.