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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PLUM TOMATO TART

From: Barbara Knezovich, McKeesport
Primary category: Casseroles

Ingredients

1 large egg white
2 TB olive oil
6 sheets phyllo dough, 14" x 8"
5 tsp fine dry bread crumbs
1/3 c Dijon mustard
1/4 c 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

Procedure

Set oven rack on upper level; preheat to 400°. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper.

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.

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.

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 15-20 minutes, or until the pastry is golden brown. Let cook in pan for 5 minutes.

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.

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