Food recipes
Plum Tomato Tart
Plum Tomato Tart
Ingredients:
------------
1 large Egg white
3 tblsp Olive oil
6 Phyllo dough sheets (14x18")
5 tsp Breadcrumbs; dry
1/3 cup Dijon mustard
1/4 cup Parmesan cheese; freshly grated
1 lb Plum tomatoes (about 8)
2 tblsp Parsley; fresh (chopped)
1 tsp Thyme; fresh, or 1/2 tsp drie
Directions:
-------------
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 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 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 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
(3 of 13) [12/17/1999 11:32:25 AM]
Phyllo Recipes : COLLECTION
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."
Submitted by Carole Furuya
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: bcj@cyberspace.com (Brett Jones)
Source: Eating Well, May/June 1993.
POPPY AND SESAME SEED STRAWS
============================
(Servings: 60)
Ingredients:
------------
1 large Egg white
3 tblsp Olive oil
6 Phyllo dough sheets (14x18")
5 tsp Breadcrumbs; dry
1/3 cup Dijon mustard
1/4 cup Parmesan cheese; freshly grated
1 lb Plum tomatoes (about 8)
2 tblsp Parsley; fresh (chopped)
1 tsp Thyme; fresh, or 1/2 tsp drie
Directions:
-------------
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 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 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 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
(3 of 13) [12/17/1999 11:32:25 AM]
Phyllo Recipes : COLLECTION
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."
Submitted by Carole Furuya
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: bcj@cyberspace.com (Brett Jones)
Source: Eating Well, May/June 1993.
POPPY AND SESAME SEED STRAWS
============================
(Servings: 60)
Printed from https://recipe.bluelayer.org/recipe/69191/plum-tomato-tart