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Plum Tomato Tart
- 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
Directions:View on PBS Food
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