Tested till perfect Rainbow Tomato Tart

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2003

  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2 2tomatoes
  • 2 2yellow tomatoyellow tomatoes
  • 2 2orange tomatoes
  • 4 oz 4ozbocconcini cheese or goat cheese
  • 1/2 cup 1/2cupshredded fresh basil
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper


  • 30 30melba toastmelba toasts
  • 1/4 cup 1/4cupbutter, melted
  • 2 tbsp 2tbspgrated Parmesan cheese
  • 2 2egg whiteegg whites
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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.

Nutritional Information Per serving: about

cal 400 pro 16g total fat 21g sat. fat 12g
carb 38g fibre 5g chol 64mg sodium 826mg

% RDI:

calcium 25 iron 20 vit A 33 vit C 52
folate 50
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