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
    You might like:

    Flyer Deal  (1)
    TURNOVERS

    TURNOVERS

    $3.99 ea.

    RASPBERRY, APPLE, BLUEBERRY PKG OF 4, 320 g

  • 1
    spanish onion, sliced thinly
    You might like:

    Flyer Deal  (1)
    RED ONIONS

    RED ONIONS

    $2.99 ea.

    3 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE

  • 2 Tbsp.
    (30 mL)
    salted butter
    You might like:

    Flyer Deal  (1)
    SAVE UP TO 50¢
    LACTANTIA FLAVOURED BUTTER STICKS

    LACTANTIA FLAVOURED BUTTER STICKS

    $1.99 ea.

    125 g. SELECTED VARIETIES

  • 1 cup
    (250 ml)
    grated romano cheese
  • 1 lb
    (450 g)
    eggplant, sliced in rounds
    You might like:

    Flyer Deal  (1)
    EGGPLANTS

    EGGPLANTS

    $1.69 /lb

    PRODUCT OF MEXICO ZUCCHINI PRODUCT OF MEXICO 3.73/kg


  • sufficint quantity, olive oil
  • 3
    italian plum tomatoes, sliced thinly
    You might like:

    Flyer Deals  (2)
    CAMPARI TOMATOES

    CAMPARI TOMATOES

    $3.99 ea.

    1 lb PRODUCT OF MEXICO

    EXTRA LARGE BEEFSTEAK TOMATOES

    EXTRA LARGE BEEFSTEAK TOMATOES

    $1.99 /lb

    PRODUCT OF MEXICO 4.39/kg

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.