Plum Tomato Tart

• 1 large egg whites
• 3 tablespoons olive oil
• 5 teaspoons bread crumbs
• 13 cup dijon mustard
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1 pound italian plum (roma) tomatoes
• 2 tablespoons parsley leaves chopped
• 1 teaspoon thyme fresh

1. Set oven rack on the upper level; preheat to 400F (200C).
2. 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.
3. Lay a sheet of phyllo on the prepared baking sheet, and with a pastry brush, lightly coat the surface with the egg-white mixture.
4. Sprinkle with 1 teaspoon bread crumbs.
5. Repeat this step, layering 4 more sheets of phyllo on top and brush with egg-white mixture.
6. 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.
7. With a rubber spatula, spread mustard over the surface of the dough and sprinkle with cheese.
8. Wrap and freeze for up to 2 months.
9. Arrange tomato slices on top in 5 rows of 8 slices each.
10. Bake for 15 to 20 minutes, or until the pastry is golden brown.
11. Let cool in the pan for 5 minutes.
12. In a small bowl, combine the remaining 1 tablespoon olive oil, parsley, garlic and thyme.
13. With your fingers or a fork, dab some of the herb mixture onto each tomato slice.
14. 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.
15. Serve warm or at room temperature.

egg whites, olive oil, bread crumbs, mustard, parmesan, italian plum, parsley, thyme

Taken from recipeland.com/recipe/v/plum-tomato-tart-44210 (may not work)