Plum Tomato Tart

Plum Tomato Tart

1 Review
From: EatingWell Magazine, May/June 1993

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

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 large egg white
  • 3 tablespoons extra-virgin olive oil, divided
  • 6 sheets phyllo dough, (14x18 inches)
  • 5 teaspoons fine dry breadcrumbs, divided
  • ⅓ cup Dijon mustard
  • ¼ cup freshly grated Parmesan cheese
  • 1 pound plum tomatoes, (about 8), cored and sliced ¼ inch thick
  • 2 tablespoons chopped fresh parsley
  • 2 cloves garlic, finely chopped
  • 1 teaspoon chopped fresh thyme, or ½ teaspoon dried


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Prepare through Step 3. Wrap and freeze for up to 2 months. Do not thaw before continuing.

Nutrition information

  • Per serving: 89 calories; 4 g fat(1 g sat); 1 g fiber; 10 g carbohydrates; 2 g protein; 8 mcg folate; 1 mg cholesterol; 1 g sugars; 387 IU vitamin A; 6 mg vitamin C; 22 mg calcium; 0 mg iron; 192 mg sodium; 105 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, 1 fat

Reviews 1

October 07, 2009
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By: EatingWell User
I was anxious to try using the egg white/olive oil mixture with the phyllo instead of butter. Unfortunately the end result didn't turn out well. It had a rancid oil taste. My oil, egg and breadcrumbs were all fresh, newly opened so I dont' think it was that. My phyllo had been in the freezer, unopened in it's original package, for a while but it wasn't dry or brittle so I don't think it was that either. Ended up throwing it away which was sad because it was the last of my garden tomatoes. :( I think if you tried this using butter it would taste good but it is fairly time consuming to make so I probably won't try this again.
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