Skip to content

Important

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

Ok
Fast checkout

??fast.checkout.fast.cart.remodal.description_en??

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Organic and well being market

Delivery address:
Payment:

Online Grocery

Delivery address:
Time Slot:
Time Slot:
Not selected
Payment:

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.
Swiss Chard and Pancetta Tarts https://www.metro.ca/userfiles/image/recipes/tartelettes-bette-carde-pancetta-6823.jpg PT20M PT30M PT50M
Preheat the oven to 180°C (350°F). Place the tart shells on a baking sheet. To prevent the dough from rising during cooking, place a paper cup with 30 mL (2 Tbsp.) of uncooked rice in each tart shell. Place in the oven and bake following the instructions on the Selection tart shell box. Remove the cups and the rice and set the tart shells aside. In a frying pan, brown the pancetta on high heat, remove from the pan and set aside. Pour off some of the fat in the pan, lightly brown the garlic, then add the Swiss chard. Heat for a few minutes until the chard leaves soften, and set aside. In a bowl, mix the eggs, cream, Ricotta and nutmeg. Season to taste and set aside. Divide the pancetta and Swiss chard equally among the tarts. Fill each tart with egg mixture, sprinkle with Parmesan and top with pine nuts in the shape of a star. Heat in the oven for 15 minutes, until golden brown.
24
0 0 0 0
24 7.5 cm (3 in) tart shells 3 cups (750 mL) uncooked rice 24 paper muffin cups
Swiss Chard and Pancetta Tarts

Swiss Chard and Pancetta Tarts

Rate this recipe
0 Vote
24
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 24
    7.5 cm (3 in) tart shells
  • 3 cups
    (750 mL)
    uncooked rice
    You might like:

    Flyer Deals  (3)
    Bento Bowls

    Bento Bowls

    $6.99 ea.

    340 - 360 g selected varieties


    MINUTE RICE

    MINUTE RICE

    $3.99 ea.

    500 - 700 g, selected varieties


    SAVE 98¢ ON 2
    UNCLE BEN'S BISTRO EXPRESS OR SEEDS OF CHANGE INSTANT RICE OR VH CHINESE SAUCE

    UNCLE BEN'S BISTRO EXPRESS OR SEEDS OF CHANGE INSTANT RICE OR VH CHINESE SAUCE

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES, OR 2.99 EA.


  • 24
    paper muffin cups
  • Garnish

  • 8 oz
    (230 g)
    pancetta, cut into pieces
  • 1/2
    bunch of swiss chard leaves, chopped
  • 2
    garlic cloves, finely chopped
  • 4
    eggs
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES LIFE SMART OMÉGA-3 EGGS

    IRRESISTIBLES LIFE SMART OMÉGA-3 EGGS

    $3.99 ea.

    12 un.


  • 1/2 cup
    (125 mL)
    35% cream
    You might like:

    Flyer Deal  (1)
    15 BONUS Reward Miles when you buy 2
    LACTANTIA CREAM

    LACTANTIA CREAM

    $2.99 ea.

    1 L SELECTED VARIETIES

    15 AIR MILES® Bonus Miles when buying 2


  • 1 cup
    (250 mL)
    ricotta cheese

  • pinch of ground nutmeg

  • Salt and pepper to taste
  • 1/2 cup
    (125 mL)
    Parmesan cheese, grated
  • 1/4 cup
    (60 mL)
    pine nuts
    You might like:

    Flyer Deal  (1)
    PRANA NUTS

    PRANA NUTS

    $6.49 ea.

    150 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat the oven to 180°C (350°F). Place the tart shells on a baking sheet. To prevent the dough from rising during cooking, place a paper cup with 30 mL (2 Tbsp.) of uncooked rice in each tart shell.

Place in the oven and bake following the instructions on the Selection tart shell box. Remove the cups and the rice and set the tart shells aside.

In a frying pan, brown the pancetta on high heat, remove from the pan and set aside. Pour off some of the fat in the pan, lightly brown the garlic, then add the Swiss chard. Heat for a few minutes until the chard leaves soften, and set aside.

In a bowl, mix the eggs, cream, Ricotta and nutmeg. Season to taste and set aside. Divide the pancetta and Swiss chard equally among the tarts. Fill each tart with egg mixture, sprinkle with Parmesan and top with pine nuts in the shape of a star.

Heat in the oven for 15 minutes, until golden brown.

Source : Metro

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.

Error

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

  • By clicking the add button, the coupon will be instantly linked to your AIR MILES® Card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be instantly applied on eligible products.
  • Find the card icon to see your selected coupons.
I understand