1/2    CORNMEAL PASTRY dough

      1    Egg white, lightly beaten

      2 c  Shredded Monterey Jack

           -cheese with jalapeno
           Pepper (8 ounces)
      2 c  Shredded sharp Cheddar

           -cheese (8 ounces)
      2 lg Tomatoes (1 1/4 pounds)

           -cored, seeded,
           Cut into 3/4-inch cubes (3
           -cups)
    1/3 c  Sliced green onions

      2 md Zucchini (3/4 pound), thinly

           -sliced
    1/2 lg Red or green bell pepper, in

           -thin strips
    1/3 c  Sliced pitted ripe olives

    1/4 c  Chopped fresh cilantro

           -(coriander)
  Preheat oven to 400 F. On lightly floured surface roll dough to a 25-inch
  round. Transfer to a 12-inch tart pan with removable bottom. Trim edges;
  prick bottom with tines of fork.  Lane pastry shell with pastry weights,
  dried beans, or raw rice. Bake 15 minutes. Remove foil with weights. Bake 5
  to 6 minutes longer or just until pastry starts to turn golden. Brush with
  egg white and bake 1 minute longer. Cool completely on wire rack. In large
  bowl, toss together cheeses.  Sprinkle half the cheese mixture over bottom
  of cooled tart shell.  Top with a layer of tomatoes, then half the onions,
  the zucchini, pepper, olives, remaining onions then remaining cheese. Bake
  20 minutes or until heated through.  Cool 15 minutes on wire rack before

  removing outer ring.  Serve warm.
  Makes 10 servings.
  [ 1001 HOME IDEAS MAGAZINE; June 1990 ]