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
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
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