How To make Plum Tomato Tart
1 lg Egg white
3 tb Olive oil
6 Phyllo dough sheets (14x18")
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.
How To make Plum Tomato Tart's Videos
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What to do with those beautiful summer tomatoes? Dust off your rolling pin, gather your tomatoes and pesto, and try your hand at this delectable free form summer tart. If you can't roll a round pastry, this one is for you since it's fine if the dough is irregular in shape. Slather on the pesto, top with Parmesan cheese, tomatoes, and a little cream.
Puff Pastry Plum Tart with Marzipan
One of the most easiest tarts to make! This Plum Tart with Marzipan is tangy and sweet, crunchy and flaky, and best when served warm. User store bought puff pastry dough and you got yourself an easy peasy dessert.
INGREDIENTS:
Puff Pastry Dough
Plums
Marzipan
Egg
Strawberry jam
Almonds
Brown sugar
Powdered Sugar
Water
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