Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Eggplant, Tomato and Onion Tart https://www.metro.ca/userfiles/image/recipes/Tarte-oignons-aubergine-tomates-6633.jpg PT20M PT30M PT50M
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.
4
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
Eggplant, Tomato and Onion Tart

Eggplant, Tomato and Onion Tart

Rate this recipe
0 Vote
4
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 oz
    (125 g)
    commercial pastry dough
  • 1
    spanish onion, sliced thinly
  • 2 Tbsp.
    (30 mL)
    salted butter
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES GARLIC BUTTER 125 g or MARGARINE 454 g

    IRRESISTIBLES GARLIC BUTTER 125 g or MARGARINE 454 g

    $1.99 ea.

    SELECTED VARIETIES

  • 1 cup
    (250 ml)
    grated romano cheese
    You might like:

    Flyer Deal  (1)
    10 BONUS Reward Miles when you buy 2
    BLACK DIAMOND CHEESTRINGS

    BLACK DIAMOND CHEESTRINGS

    $6.99 ea.

    336 g SELECTED VARIETIES

    10 AIR MILES® Bonus Miles when buying 2

  • 1 lb
    (450 g)
    eggplant, sliced in rounds

  • sufficint quantity, olive oil
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES

  • 3
    italian plum tomatoes, sliced thinly
    You might like:

    Flyer Deals  (2)
    SEEDLESS CUCUMBER

    SEEDLESS CUCUMBER

    $0.99 ea. or/lb

    PRODUCT OF ONTARIO CANADA No. 1 GRADE 99¢ EA.

    SUNSET SWEET TOMATOES

    SUNSET SWEET TOMATOES

    $2.99 ea.

    283 g ZIMA OR ANGEL SWEET PRODUCT OF ONTARIO

Imprimer ma sélection

Preparation

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

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.

Error

Sorry, an error has occurred. Please refresh the page.