PLUM TOMATO TART

Ingredients:

• 1 lg Egg white
• 3 T Olive oil
• 6 Phyllo dough sheets (14x18")
• 5 t Breadcrumbs- dry
• 1/3 c Dijon mustard
• 1/4 c Parmesan cheese- freshly
• --grated
• 1 lb Plum tomatoes (about 8)
• 2 T Parsley- fresh (chopped)
• 1 t Thyme- fresh, or 1/2 t drie

Preparation:

• 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 you