Open since 1987, the Toronto restaurant Centro remains one of the top fine dining restaurants in the city. Owner Armando Mano and chef Symon Abad shared this delicious fall dish on Canada AM that can easily be prepared at home.
Roasted Provimi Veal Chop with Grilled Zucchini and Tomato Pastry Tart
Ingredients:
For Provimi veal chop:
- 1 12 oz veal chop
- 1 Tbsp vegetable oil
- Salt and pepper to taste
For tart:
- 1 zucchini
- 1 Roma tomato
- 1 eggplant
- 1 cup (250 mL) olive oil
- 1 cup (250 mL) goat cheese
- Salt and pepper to taste
For arugula pesto:
- 2 cups (500 mL) baby arugula
- 1 clove garlic
- 1/4 cup (60 mL) pine nuts
- 1 cup (250 mL) olive oil
Directions:
Pre-heat a cast iron pan on high and oven to 350 F (176 C). Sear veal chop for one minute until it is brown on both sides. Transfer the chop to a baking tray with a wire rack and place in oven for about 20 minutes until the veal reaches an internal temperature of 130 F (54 C). When the veal is done let it rest for about five minutes.
Rub the eggplant in olive oil and roast it in the oven until it is completely soft. This should take about 20 minutes in a 350 degree (176 C) oven. Once cooked, peel the skin and remove the inside of eggplant and puree it in a food processor with goat cheese and about one tablespoon olive oil.
Slice the zucchini and tomato into rounds and grill just mark with grill marks. With a circle cutter cut out a piece of puff pastry to desired size.
To assemble the tart spoon on the eggplant mixture onto the bottom of puff pastry, alternating between the tomato and zucchini pieces on top of the eggplant puree. Season with salt and pepper and bake in 350 F (176 C) oven until the tart is golden brown, which should take about 15 minutes.
Place arugula in a blender with olive oil, garlic and pine nuts and puree, keeping the pesto bright green
