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Phyllo Recipes : COLLECTION
remaining phyllo sheets. Bake at 400 degrees for approximately 15
minutes or until golden and crispy.
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*
From: [email protected] (Brett Jones)
Source: Eating Well, May/June 1993.
PLUM TOMATO TART
=
(
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Servings: 40)
Ingredients:
-
1
3
6
5
1
1
1
2
1
-----------
large Egg white
tblsp Olive oil
Phyllo dough sheets (14x18")
Breadcrumbs; dry
tsp
/3 cup Dijon mustard
/4 cup Parmesan cheese; freshly grated
lb
tblsp Parsley; fresh (chopped)
tsp Thyme; fresh, or 1/2 tsp drie
Plum tomatoes (about 8)
Instructions:
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-
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
http://www.cs.cmu.edu/~mjw/recipes/pie/phyllo-coll.html (3 of 13) [12/17/1999 11:32:25 AM]
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