1 lg Egg white
3 tb Olive oil
6 Phyllo dough sheets (14×18″)
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
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.
Yields
40