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Plum Tomato Tart

http://www.eatingwell.com/recipes/plum_tomato_tart.html

From EatingWell:  May/June 1993

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

12 servings | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Set oven rack on the upper level; preheat to 400°F. Lightly coat a baking sheet with cooking spray or line with parchment paper. Whisk together egg white and 2 tablespoons oil in a small bowl.
  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 teaspoon breadcrumbs. Repeat this step, layering 4 more sheets of phyllo on top. Lay the sixth sheet of phyllo on top and brush with the 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. Spread mustard over the surface of the dough with a rubber spatula and sprinkle with cheese. Arrange tomato slices on top in 5 rows of 8 slices each.
  3. Bake until the pastry is golden brown, 15 to 20 minutes. Let cool in the pan for 5 minutes.
  4. Combine the remaining 1 tablespoon olive oil, parsley, garlic and thyme in a small bowl. Dab some of the herb mixture onto each tomato slice, using your fingers or a fork. Cut into 12 pieces and serve warm or at room temperature.

Nutrition

Per serving : 89 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 1 mg Cholesterol; 10 g Carbohydrates; 2 g Protein; 1 g Fiber; 188 mg Sodium; 104 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 fat

Tips & Notes