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