Side Pannel
Plum Tomato Tart
Ingredients List
- 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 ts Thyme; fresh, or 1/2 t drie
Directions
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.
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.
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