The tangy mustard is a pleasing accent to the sweet tomatoes in this easy-to-prepare tart.
Active Time: 30 minutes |
Total Time: 45 minutes
1 large egg white
3 tablespoons extra-virgin olive oil, divided
6 sheets phyllo dough, (14x18 inches)
5 teaspoons fine dry breadcrumbs, divided
1/3 cup Dijon mustard
1/4 cup freshly grated Parmesan cheese
1 pound plum tomatoes, (about 8), cored and sliced 1/4 inch thick
2 tablespoons chopped fresh parsley
2 cloves garlic, finely chopped
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
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.
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.
Bake until the pastry is golden brown, 15 to 20 minutes. Let cool in the pan for 5 minutes.
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.
Per serving :
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
Make Ahead Tip: Prepare through Step 3. Wrap and freeze for up to 2 months. Do not thaw before continuing.