Plum tomato tart

Yield: 40 Servings

Ingredients:

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

Instructions:

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.