Plum Tomato Tart

May/June 1993

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

"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...
Plum Tomato Tart

Makes: 12 servings

Active Time:

Total Time:


  • 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


  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.

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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Recipe Categories

Ease of Preparation
Total Time
45 minutes or less
8 or more
Main Ingredient
Vegetarian, other
Preparation/ Technique
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
May/June 1993
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