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.

READER'S COMMENT:

"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...

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1 Review for Plum Tomato Tart

10/07/2009

Anonymous

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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