Rainbow Tomato Tart
This recipe makes 6 servings
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 |
- Portion size: 6
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 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 Crust:
- 30 30melba toastmelba toasts
- 1/4 cup 1/4cupbutter, melted
- 2 tbsp 2tbspgrated Parmesan cheese
- 2 2egg whiteegg 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
