2 or 3 medium thinly sliced red or yellow tomatoes or both (about 3/4 pounds)
1 refrigerated pie crust from a 15-ounce package
1 egg white
2 T. store-bought pesto
3 ounces crumbed feta cheese (about 1/2 C.)
1/8 tsp. each salt and pepper
1 tsp. olive oil

Heat oven to 400 degrees. Place tomato slices on paper towels and thoroughly drain (approximately 15 minutes on one side and 5 minutes on the other). Press crust into bottom and up sides of a 10-inch tart pan with removable bottom. Trim any excess dough. Prick bottom of crust with fork; line shell with foil. Fill with pie weights or any dried beans (to hold down crust). Bake 14 minutes. Remove from oven; remove weights and foil. Brush crust with egg white. Bake 5 more minutes. Cool pan on rack.
Spread pesto over crust; sprinkle with cheese. Arrange drained tomatoes, slightly overlapping in concentric circles (circles within circles). Sprinkle with salt and pepper. Bake 25 to 30 minutes or until tomatoes are soft and crust is golden. Brush with oil. Cool on rack 10 minutes. Remove pan sides. Slice and serve.

Yield: 8 servings
Calories: 185
Fat: 12g
Fiber: trace