Plum Tomato Tart
From EatingWell: May/June 1993
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
- 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.
Tips & Notes
- Make Ahead Tip: Prepare through Step 3. Wrap and freeze for up to 2 months. Do not thaw before continuing.
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.
Carbohydrate Servings: 1/2
Exchanges: 1/2 starch, 1 fat
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- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- May/June 1993
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