ReceptnaptárTarte provençale (Provençal vegetable tart)
Provençal vegetable tart brings the sunny flavours of southern France: courgette, aubergine, tomato and pepper in olive oil with herbes de Provence, in a crumbly buttery pastry. A lighter, portable version of ratatouille baked in pastry.
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Ingredients
Method
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- Rub the flour, salt and cold butter into crumbs, bring together with the water into a dough and chill wrapped for 30 minutes.
- Roll out the pastry, line a 24–26 cm tart tin, prick it and blind bake at 190 °C with baking paper and baking beans for 12 minutes.
- Fry the courgette, aubergine and pepper in 2 tbsp olive oil with the garlic for 8–10 minutes until half-cooked; season with salt and pepper.
- Brush the base of the pastry with mustard and arrange the vegetables and tomato slices on it.
- Whisk the eggs with the cream and herbs, season, pour over the vegetables and sprinkle with the cheese.
- Bake at 180 °C (165 °C fan) for 30–35 minutes until golden; serve lukewarm or cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the vegetables first so their water evaporates and the tart is not watery.
- The mustard protects the pastry from going soggy and adds flavour.
- Best freshly baked, but also excellent cold.
- Keeps in the fridge for 3 days.
Frequently asked questions
Is it vegan?
Without egg, with a chickpea-flour filling, but the texture is different.
With ready-made pastry?
Yes, ready shortcrust is quicker.
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