Cherry Tomato Pie

Enjoy with a large crisp green salad. Makes a fantastic light summer dinner or lunch! Servings: 8

INGREDIENTS

1(14.1ounce) package rolled refrigerated unbaked piecrust (2crusts) 4ounces feta cheese, crumbled 2⁄3 cup finely shredded Parmesan cheese, divided ¼ cup mayonnaise 1egg, separated 1tablespoon torn fresh oregano ¼ teaspoon freshly cracked black pepper 4cups assorted grape/cherry tomatoes (very visually appealing if tomatoes are different shapes and colors) *Can be found at Giant or local farm stands 1tablespoons drained capers ½ teaspoon kosher salt

INSTRUCTIONS

Let piecrusts stand at room temperature for 15minutes. Meanwhile, preheat oven to 375degrees. In a medium bowl stir together the feta, 2 tablespoons of the Parmesan, mayonnaise, egg yolk, oregano and pepper. Unroll pastry into a 9-inch pie plate. Ease pastry into the pie plate, pressing lightly into bottom and sides. Sprinkle crust with remaining Parmesan. Spoon feta mixture into pie plate and spread over the Parmesan. Top with tomatoes and capers and sprinkle with salt. Trim bottom crust to edge of pie dish. Cut slits in remaining pastry and place on top of filling; seal. Crimp edges as desired. In a small bowl whisk together the egg white and 2teaspoons water and brush over pastry. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 35minutes. Remove foil from pie. Bake for 45minutes more or until crust is golden brown. Cool

for 2hours on a wire rack. Store any leftovers in the refrigerator.

RECIPE COURTESY OF THE KITCHEN WORKSHOP