Recipe - Plum Tomato Tart

1 lg Egg white
3 tablespoon Olive oil
6 Phyllo dough sheets (14x18")
5 teaspoon Breadcrumbs; dry
1/3 cup Dijon mustard
One fourth cup Parmesan cheese; freshly
grated
1 pound Plum tomatoes (about 8)
2 tablespoon Parsley; fresh (chopped)
1 teaspoon Thyme; fresh, or One half 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 eggwhite mixture. Sprinkle with 1
tsp. breadcrumbs. Repeat this step, layering 4 more sheets of phyllo on top
and brush with eggwhite 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 bitesized 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
easytoprepare appetizer." ~From Eating Well, May/June 1993.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini