Plum Tomato Tart

Directions

Set oven rack on the upper level; preheat to 400℉ (200℃).

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 teaspoon bread crumbs. 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.

Wrap and freeze for up to 2 months.

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.