Related Recipes
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Have a question? Visit our
Help Center.For a better browsing experience, this site has been optimized for Chrome on your device.
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
It will be used to make checkout faster in the future! You can modify it at any time.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
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.
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.