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Tomato Tart Nicoise Recipe

Tomato Tart Nicoise recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Tomato Tart Nicoise recipe  PDF


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

Tomato Tart Nicoise recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

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Last Reviewed on 2019-01-19



Saturday, Jan 19 2019 Download & Print Tomato Tart Nicoise recipe  PDF   Rice recipes RSS   Thumsb up

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