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Print this Recipe    Tomato 06

PLUM TOMATO TART
(Servings: 40)

1 large egg white
3 tablespoons olive oil
6 phyllo dough sheets (14x18")
5 tsp breadcrumbs, dry
1/3 cup Dijon mustard
1/4 cup Parmesan cheese, freshly grated
1 lb plum tomatoes (about 8)
2 tablespoons parsley, fresh (chopped)
1 tsp thyme, fresh, or 1/2 tsp dried

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 tablespoon. 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. 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 tablespoon. 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.

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