Recipe Image

Plum Tomato Tart

  • 30 m
  • 45 m
EatingWell Test Kitchen
“The tangy mustard is a pleasing accent to the sweet tomatoes in this easy-to-prepare tart.”


    • 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


  • 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.
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