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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1993

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Recipe Summary

total:
45 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack on the upper level; preheat to 400 degrees 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.

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  • 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.

Tips

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

Nutrition Facts

89 calories; protein 2.3g 5% DV; carbohydrates 9.8g 3% DV; dietary fiber 0.7g 3% DV; sugars 1.3g; fat 4.3g 7% DV; saturated fat 0.8g 4% DV; cholesterol 1.4mg 1% DV; vitamin a iu 387IU 8% DV; vitamin c 6.3mg 10% DV; folate 8.4mcg 2% DV; calcium 21.9mg 2% DV; iron 0.2mg 1% DV; magnesium 6mg 2% DV; potassium 104.8mg 3% DV; sodium 192.4mg 8% DV; thiaminmg 3% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
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. Read More