*  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.
  
 
 
                    - - - - - - - - - - - - - - - - - -