Eggplant, Tomato and Onion Tart

Eggplant, Tomato and Onion Tart
  • 4 servings
  • 0:20 Preparation
  • 0:30 Cooking
  • 0:50 Total Time


Add all
  • 4 oz
    (125 g)

    commercial pastry dough

  • 1

    spanish onion, sliced thinly

  • 2 Tbsp.
    (30 mL)

    salted butter

  • 1 cup
    (250 ml)

    grated romano cheese

  • 1 lb
    (450 g)

    eggplant, sliced in rounds

  • sufficint quantity, olive oil

  • 3

    italian plum tomatoes, sliced thinly


Preheat the oven to 200°C (400°F).

Roll out the dough in a circle and place it in a 22 cm (9 in) quiche pan.

Prick the dough all over with a fork and bake for 10 minutes. It will not change colour. Remove from the oven and set aside on the counter.

In a large skillet, soften the onion in the butter until it's just beginning to brown. Remove from the heat, add half the romano cheese and set aside.

Preheat the broiler.

On a lightly oiled baking sheet, arrange the eggplant slices in a single layer. Spray them with oil and broil until just beginning to brown. Turn over and brown the other side. Remove from the oven and reduce the temperature to 180°C (350°F).

Spread the onion-cheese mixture over the pie crust. Arrange the eggplant slices on top so that the onions are completely covered. Insert the tomato slices in between the eggplant slices.

Sprinkle the remaining cheese evenly over the tart and bake 30 to 40 minutes or until the cheese is melted and the crust is done.

Serve the tart with an arugula salad.

Source: Saputo