Tomato Tart Nicoise

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