*  Exported from  MasterCook  *

                             PLUM TOMATO TART

Recipe By     : 
Serving Size  : 40   Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lg           Egg white
   3       tb           Olive oil
   6                    Phyllo dough sheets (14x18")
   5       ts           Breadcrumbs -- dry
     1/3   c            Dijon mustard
     1/4   c            Parmesan cheese -- freshly
                        --grated
   1       lb           Plum tomatoes (about 8)
   2       tb           Parsley -- fresh (chopped)
   1       t            Thyme -- fresh, or 1/2 t drie

       Set oven rack on the upper level; preheat to 400 degrees F. Lightly
  coat a baking sheet with nonstick cooking spray or line with parchment
  paper In a small bowl, whisk together the egg white and 2 Tbsp. olive oil.
       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 tsp. breadcrumbs. Repeat this step, layering 4 more sheets of phyllo on
  top and brush with 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.
       With a rubber spatula, spread mustard over the surface of the dough
  and sprinkle with cheese. (The tart can be prepared ahead to this point.
  Wrap and freeze for up to 2 months. Do not thaw before continuing.) Arrange
  tomato slices on top in 5 rows of 8 slices each. Bake for 15 to 20 minutes,
  or until the pastry is golden brown. Let cool in the pan for 5 minutes. In
  a small bowl, combine the remaining 1 Tbsp. olive oil, parsley, garlic and
  thyme. With your fingers or a fork, dab some of the herb mixture onto each
  tomato slice. Slide the tart onto a serving platter or, if you wish to
  serve bite-sized appetizers, slide it onto a cutting board and with a sharp
  knife or pizza cutter, cut the tart into squares between the tomato slices.
  Serve warm or at room temperature.
  
  32 calories per piece: 1 g protein, 1 g fat, 4 g carbohydrate; 40 mg
  sodium; 1 mg cholesterol.
  
  **"The tangy mustard is a pleasing accent to the sweet tomatoes in this
  easy-to-prepare appetizer." ~-From Eating Well, May/June 1993.
 


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