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Broccoli, Spinach and a Rainbow of Pepper Tartatta https://www.metro.ca/userfiles/image/recipes/tartatta-epinards-poivrons-brocoli-4000.jpg PT25M PT25M PT50M
Preheat oven to 220 °C (425 °F). Lay dough in a pizza pan or large ovenproof plate. In a skillet, cook onion in butter until soft, and transfer to paper towels. In a pot of boiling salted water, blanch broccoli. Drain. Pour cream into skillet, add salt, pepper and Parmesan, simmer and reduce by half. Add spinach and reduce again until thick and creamy. Turn burner off, and stir in eggs. Spread creamed spinach over pizza dough. Arrange peppers, onions and broccoli florets over top. Bake 15 min. Remove from oven, brush with quality olive and sprinkle with shredded basil. This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the http://www.ajmquebec.com Quebec Produce Growers Association and produced by http://www.upperkut.com/upperkut_intro.html Upperkut. Photographs by http://www.levacphoto.com Benoît Levac.
4
6 oz (180 g) oven-ready pizza dough, homemade or commercial 3 1/2 oz (100 g) white or red Quebec onion, cut in very thin strips 1 Tbsp. (15 mL) butter 1/2 cup (125 mL) broccoli florets 170 cup (2/3 mL) whipping cream 3 1/2 oz (100 g) parmesan 6 oz (180 g) fresh spinach or baby spinach, stemmed and shredded 2 medium eggs, lightly beaten 1/3 yellow pepper, cut in thin strips 1/3 red pepper, cut in thin strips 1/3 green pepper, cut in thin strips olive oil, as needed Fresh basil leaves, shredded
Broccoli, Spinach and a Rainbow of Pepper Tartatta

Broccoli, Spinach and a Rainbow of Pepper Tartatta

Rate this recipe
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4
servings
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 6 oz
    (180 g)
    oven-ready pizza dough, homemade or commercial
  • 3 1/2 oz
    (100 g)
    white or red Quebec onion, cut in very thin strips
  • 1 Tbsp.
    (15 mL)
    butter
  • 1/2 cup
    (125 mL)
    broccoli florets
  • 170 cup
    (2/3 mL)
    whipping cream

  • salt and pepper
  • 3 1/2 oz
    (100 g)
    parmesan
  • 6 oz
    (180 g)
    fresh spinach or baby spinach, stemmed and shredded
  • 2
    medium eggs, lightly beaten
  • 1/3
    yellow pepper, cut in thin strips
  • 1/3
    red pepper, cut in thin strips
  • 1/3
    green pepper, cut in thin strips

  • olive oil, as needed

  • Fresh basil leaves, shredded
Imprimer ma sélection

Preparation

Preheat oven to 220 °C (425 °F). Lay dough in a pizza pan or large ovenproof plate.

In a skillet, cook onion in butter until soft, and transfer to paper towels.

In a pot of boiling salted water, blanch broccoli. Drain.

Pour cream into skillet, add salt, pepper and Parmesan, simmer and reduce by half. Add spinach and reduce again until thick and creamy. Turn burner off, and stir in eggs.

Spread creamed spinach over pizza dough. Arrange peppers, onions and broccoli florets over top. Bake 15 min.

Remove from oven, brush with quality olive and sprinkle with shredded basil.

This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the http://www.ajmquebec.com Quebec Produce Growers Association and produced by http://www.upperkut.com/upperkut_intro.html Upperkut. Photographs by http://www.levacphoto.com Benoît Levac.

Source : Ass. des Jardiniers-Maraîchers du Québec

Wine and meal pairing

Delicate and light

Delicate and light

These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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