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

Source: EatingWell Magazine, May/June 1993


Recipe Summary test

45 mins


Ingredient Checklist


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.

  • 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.


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; carbohydrates 9.8g; dietary fiber 0.7g; sugars 1.3g; fat 4.3g; saturated fat 0.8g; cholesterol 1.4mg; vitamin a iu 387IU; vitamin c 6.3mg; folate 8.4mcg; calcium 21.9mg; iron 0.2mg; magnesium 6mg; potassium 104.8mg; sodium 192.4mg.

1/2 starch, 1 fat