Plum Tomato Tart

Serves:

Ingredients:

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

Method:

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 199 3.