Rainbow Tomato Tart Rainbow Tomato Tart

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: August 2003




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 facts <b>Per serving:</b> about

  • Sodium 826 mg
  • Protein 16 g
  • Calories 400.0
  • Total fat 21 g
  • Cholesterol 64 mg
  • Saturated fat 12 g
  • Total carbohydrate 38 g


  • Iron 20.0
  • Folate 50.0
  • Calcium 25.0
  • Vitamin A 33.0
  • Vitamin C 52.0
Share X

Rainbow Tomato Tart