TANGY TOMATO TART
Posted by Carole-Anne on November 20, 2007
Since tomatoes come in a variety of colors, dark purple, stripes, red and yellow stripes, this is a very colorful tasty recipe to show off.
- 2 red, yellow and orange tomatoes
- 4 oz bocconcini or goat cheese
- ½ cup shredded fresh basil
- ¼ tsp sea salt
- ¼ tsp freshly ground pepper
INGREDIENTS:
CRUST:
- 30 melba toasts
- ¼ cup melted butter
- 2 tbsp grated Parmesan cheese
- 2 egg whites
FOLLOW ME:
To make the crust, use food processor. Chop
Melba toasts to make 1 ¼ fine crumbs. Then add
Butter, Parmesan cheese and egg whites.
Pulse mixture until moist.
Press mixture onto bottom and halfway up side of 9”round
tart pan with removable bottom.
Bake in center of oven until golden and firm to touch.
Let cool on rack. Cover up and store at room temp.
For 24 hrs.
Cut red, yellow, orange tomatoes and bocconcini into 1/8”
2Sprinkle 1/3 of the basil. Top with tomatoes overlapping each over the crust in a circular fashion.
Sprinkle salt and pepper and sprinkle the remainder of basil between rows.
And there it is! Grandios! May be served as a side dish, and
excellent choice for a brunch or luncheon. Healthy Recipes gives this one a thumbs up!
Serves 6 – and what a charming dish this is!