Tomato Pie

3 or 4 medium thinly sliced tomatoes
1 refrigerated pie crust from a 15 ounce package
1 egg white
2 tablespoons (or more) store-bought pesto
3 ounces or more crumbled feta cheese
SSalt and pepper to taste
** I add chopped marinate artichoke hearts on top.

Directions

Heat oven to 400°. Place tomato slices on paper towels and thoroughly drain (approximately 15 minutes on one side and 5 mins on the other). Press the crust into pie pan. Prick bottom with a fork. Line with foil, put in weights and back for 14 minutes. Remove from oven, remove foil, brush crust with egg white and bake 5 more minutes. Let cool.

Spread pesto over crust; sprinkle with cheese. Arrange drained tomatoes, slightly overlapping in concentric circles. ** I add chopped marinated artichoke hearts on the top. Sprinkle with salt and pepper. Bake 25 to 30 minutes or until tomatoes are soft and crust is golden. Cool on rack 10 minutes.