Plum Tomato Tart

Ingredients

• 1 large egg white
• 2 TB olive oil
• 6 sheets phyllo dough 14" x 8"
• 5 teaspoons fine dry bread crumbs
• 1/3 cup Dijon mustard
• 1/4 cup freshly grated Parmesan cheese
• 1 lb. plum tomatoes about 8, cored and sliced 1/4" thick
• 2 cloves garlic finely chopped
• 1 TB fresh basil

Instructions

1. 1
   Set oven rack on upper level; preheat to 400°. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper.
2. 2
   In a small bowl, whisk together the egg white and 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 bread crumbs. Repeat this step, layering 4 more sheets of phyllo on top. Lay the 6th sheet of phyllo on top and brush with the egg white mixture.
3. 3
   To form an edge to the tart, carefully roll over the edges toward the center, using the blade of a knife to help get you started. With a rubber spatula, spread mustard over the surface of the dough and sprinkle with cheese.
4. 4
   The tart can be prepared ahead to this point. Wrap and freeze for up to 2 months. Do not thaw before continuing.
5. 5
   Arrange tomato slices on top in 5 rows of 8 slices each. Bake for 15-20 minutes, or until the pastry is golden brown. Let cook in pan for 5 minutes.
6. 6
   In a small bowl, combine basil, parsley and garlic. With your fingers or a fork, dab some of the herb mixture on to each tomato slice. Cut into slices around the tomatoes and serve warm or at room temperature.