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Rainbow Tomato Tart

By The Canadian Living Test Kitchen

Tested till perfect

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Rainbow Tomato Tart

This recipe makes 6 servings

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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

More great recipes from this menu:

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.

Ingredients

  • 2 tomatoes
  • 2 yellow tomatoes
  • 2 orange tomatoes
  • 4 oz bocconcini cheese or goat cheese
  • 1/2 cup shredded fresh basil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Crust:
  • 30 melba toasts
  • 1/4 cup butter, melted
  • 2 tbsp 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.

Source : Canadian Living Magazine: August 2003

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