We’re always looking for fresh and delicious recipes to serve to our vegetarian friends. Well, thanks to the team at Ravine Vineyard Restaurant — we’ve found a keeper! This recipe is terrific for veg-heads, and even better, it’s super simple to make.
Extra super bonus? Ontario’s greenhouses make this recipe an all-season show stopper! You can find hydroponically grown peppers and eggplants all year round.
As of January 5th, Executive Chef Ross Midgley has taken over the kitchen brigade at Ravine Vineyard. Born and raised in Prince Edward Island, Ross attended The Culinary Institute of Canada.
He has held positions in some of Ontario’s most renowned restaurants including The Globe Restaurant, Tiara at Queen’s Landing and four years as Sous Chef for Hillebrand Estates. In 2011, he was hired by Canadian food icon, Jamie Kennedy, to open Windows, continuing his love for Niagara’s seasons in his menus. Ross returned to Niagara-on-the-Lake as Executive Chef for the last busy season at Stone Road Grille.
He shares a common vision with Ravine, which is to create menus with locally sourced and organically inspired ingredients. To that we say — Feast ON Chef Ross, Feast ON!
- 1 whole Ontario eggplant
- 3 whole Ontario red peppers
- 1 sheet prepared puff pastry
- 1 tbsp Monforte sheep's milk cream cheese
- 2 tbsp Ontario eggplant puree
- 4 tbsp Ontario roasted red peppers
- 1. Roast papers whole in the oven at 450F for 20 minuets or until the skin states to blister. (Peel and seed peppers then cut into thin strips and set aside)
- 2. Cut eggplant in half and brush the flesh with olive oil, season with salt and pepper. Roast for 35 minuets at 425F.
- 3. Scoop out the flesh of the eggplant and puree in a food processor until smooth.
- 4. Cut a circle of puff pastry using a cookie cutter and spread eggplant puree in the middle of the tart, pile red pepper on top of the puree. Bake tart for 15-20 minutes at 435F until puff pastry is golden brown.
- 5. Top tart with Monforte sheep's milk cream cheese.