Plum Tomato Tart Recipe

Step 1

Set oven rack on the upper level; preheat to 400 degrees F. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper In a small bowl, whisk together the egg white and 2 Tbsp. olive oil.

Step 2

Lay a sheet of phyllo on the prepared baking sheet, and with a pastry brush, lightly coat the surface with the egg-white mixture. Sprinkle with 1 tsp. breadcrumbs. Repeat this step, layering 4 more sheets of phyllo on top and brush with egg-white mixture. To form an edge to the tart, carefully roll over the edges toward the center, using the blade of a knife to help you get started.

Step 3

With a rubber spatula, spread mustard over the surface of the dough and sprinkle with cheese. (The tart can be prepared ahead to this point.

Step 4

Wrap and freeze for up to 2 months. Do not thaw before continuing.) Arrange tomato slices on top in 5 rows of 8 slices each. Bake for 15 to 20 minutes, or until the pastry is golden brown.

Step 5

Let cool in the pan for 5 minutes. In a small bowl, combine the remaining 1 Tbsp. olive oil, parsley, garlic and thyme. With your fingers or a fork, dab some of the herb mixture onto each tomato slice. Slide the tart onto a serving platter or, if you wish to serve bite-sized appetizers, slide it onto a cutting board and with a sharp knife or pizza cutter, cut the tart into squares between the tomato slices. Serve warm or at room temperature.

32 calories per piece: 1 g protein, 1 g fat, 4 g carbohydrate; 40 mg sodium; 1 mg cholesterol.

"The tangy mustard is a pleasing accent to the sweet tomatoes in this easy-to-prepare appetizer."

Things You'll Need

  • 1lg Egg white
  • 3tb Olive oil
  • 6 Phyllo dough sheets (14x18")
  • 5ts Breadcrumbs; dry
  • 1/3c Dijon mustard
  • 1/4c Parmesan cheese; freshly
  • --grated
  • 1lb Plum tomatoes (about 8)
  • 2tb Parsley; fresh (chopped)
  • 1ts Thyme; fresh, or 1/2 t drie

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