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 Tbsp. 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 onto a cutting board and with a sharp knife or pizza cutter cut the tart into squares between the tomato slices. Serve warm or at room temperature. 32 calories per piece: 1 g protein 1 g fat 4 g carbohydrate; 40 mg

sodium; 1 mg cholesterol. **"The tangy mustard is a pleasing accent to the sweet tomatoes in this easy-to-prepare appetizer. From Eating Well, May/June 1993.