Better Homes & Gardens - Best of Summer Recipes - - Tiny Tomatoes -

pic­tured on page 13. prep 20 min­utes bake 80 min­utes at 375°F cool 2 hours

1 14.1- oz. pack­age rolled re­frig­er­ated

un­baked piecrust (2 crusts)

4 oz. feta cheese, crum­bled

2/3 cup finely shred­ded Parme­san


1/4 cup may­on­naise

1 egg, sep­a­rated

1 Tbsp. chopped fresh oregano

1/4 tsp. freshly cracked black pep­per

4 cups as­sorted tiny toma­toes

1 to 2 Tbsp. drained ca­pers

1/2 tsp. kosher salt

1. Let piecrusts stand at room tem­per­a­ture 15 min­utes. Mean­while, pre­heat oven to 375°F. In a medium bowl stir to­gether the feta, 2 Tbsp. of the Parme­san, may­on­naise, egg yolk, oregano, and pep­per. Un­roll one of the piecrusts into a 9- inch pie plate. Ease pas­try into the pie plate, press­ing lightly into bot­tom and sides. Sprin­kle crust with re­main­ing Parme­san.

2. Spoon feta mix­ture into pie plate, spread­ing over Parme­san. Top with toma­toes and ca­pers. Sprin­kle with salt. Us­ing round cut­ters, cut rounds from re­main­ing pas­try; place on fill­ing. In a small bowl whisk to­gether the egg white and 2 tsp. water; brush over top pas­try.

3. To pre­vent over­brown­ing, cover edge of pie with foil. Place a foil- lined bak­ing sheet on the rack be­low the pie in oven. Bake 35 min­utes. Re­move foil. Bake 45 min­utes more or un­til crust is golden brown. Cool 2 hours on a wire rack. Store any left­overs in the re­frig­er­a­tor. Makes 8 serv­ings.

per serv­ing 339 cal, 23 g fat (9 g sat. fat), 49 mg chol, 656 mg sodium, 29 g carb, 1 g fiber, 3 g sug­ars, 7 g pro.

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