Rainbow Tomato Tart
Tomatoes come in a rainbow of colours. Follow our suggestions or look to your local market for other varieties, such as dark purple, green-striped zebra or red-and-yellow-striped carnival tomatoes.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 400 |
| pro | 16 g |
| total fat | 21 g |
| sat. fat | 12 g |
| carb | 38 g |
| fibre | 5 g |
| chol | 64 mg |
| sodium | 826 mg |
| % RDI: | - |
| calcium | 25% |
| iron | 20% |
| vit A | 33% |
| vit C | 52% |
| folate | 50% |
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2 each red, yellow and orange tomatoes
4 oz (125 g) bocconcini or goat cheese
1/2 cup (125 mL) shredded fresh basil
1/4 tsp (1 mL) each salt and pepper
Crust:
30 melba toasts
1/4 cup (50 mL) butter, melted
2 tbsp (25 mL) grated parmesan cheese
2 egg whites
Preparation:
Crust: In food processor, chop melba toasts to make 1-1/4 cups (300 mL) fine crumbs. Add butter, Parmesan cheese and egg whites; pulse until moistened. Press onto bottom and halfway up side of 9-inch (23 cm) round tart pan with removable bottom. Bake in centre of 350°F (180°C) oven until golden and firm to the touch, about 20 minutes. Let cool on rack. (Make-ahead: Cover and store at room temperature for up to 24 hours.)
Cut red, yellow and orange tomatoes and bocconcini into (1/8)-inch (3 mm) thick slices. Arrange bocconcini over prepared crust. Sprinkle with one-third of the basil. Top with concentric circles of tomatoes, overlapping slightly and sprinkling salt, pepper and remaining basil between rows.
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