The best delicious Plum Tomato Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Plum Tomato Tart recipe today!
Hello my friends, this Plum Tomato Tart recipe will not disappoint, I promise! Made with simple ingredients, our Plum Tomato Tart is amazingly delicious, and addictive, everyone will be asking for more Plum Tomato Tart.
What Makes This Plum Tomato Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Plum Tomato Tart.
Ready to make this Plum Tomato Tart Recipe? Let’s do it!
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1 lg Egg white 1/4 c Parmesan cheese; freshly
3 tb Olive oil –grated
6 Phyllo dough sheets (14×18″) 1 lb Plum tomatoes (about 8)
5 ts Breadcrumbs; dry 2 tb Parsley; fresh (chopped)
1/3 c Dijon mustard 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 servings
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