TINY TOMATO PIE
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.