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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
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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
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    3 lb PRODUCT OF PERU, No. 1 GRADE

  • 2 Tbsp.
    (30 mL)
    salted butter
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    SELECTED SIZES SELECTED VARIETIES

    SAVE UP TO $1.98 ON 2
    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

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    SELECTED VARIETIES OR 1.99 EA.

  • 1 cup
    (250 ml)
    grated romano cheese
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    150 - 250 g

    GAYLEA COTTAGE CHEESE

    GAYLEA COTTAGE CHEESE

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    4 X 100 - 113 g SELECTED VARIETIES

    SAVE UP TO $2.00
    SELECTION CHEESE BARS 400-450 g OR SHREDDED CHEESE 300-350

    SELECTION CHEESE BARS 400-450 g OR SHREDDED CHEESE 300-350

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    SELECTION VARIETIES

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

  • sufficint quantity, olive oil
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    TERRA DELYSSA EXTRA VIRGIN OLIVE OIL

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    1 L SELECTED VARIETIES

  • 3
    italian plum tomatoes, sliced thinly
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    EXTRA LARGE BEEFSTEAK TOMATOES

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    PRODUCT OF ONTARIO 3.28/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.

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