Summer Provencal Vegetable Tart
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Ingredients
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250 grams All-purpose flour
(For crust; can substitute with whole wheat)
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125 grams Salted butter
(Cold, cut into cubes)
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1/2 teaspoon Sea salt
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3–5 tablespoons Cold water
(Add enough to bring the dough together)
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2 medium Zucchini
(Sliced thinly)
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1 medium Eggplant
(Sliced into half-moons)
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1 large Red bell pepper
(Seeded and julienned)
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150 grams Cherry tomatoes
(Halved)
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1 small Red onion
(Thinly sliced)
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3 tablespoons Olive oil
(Prefer extra-virgin for best flavor)
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2 teaspoons Fresh Thyme
(Strip leaves from stems)
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1 teaspoon Fresh rosemary
(Finely chopped)
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60 grams goat cheese
(Crumble; can use feta for substitute)
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3 large Eggs
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100 ml Crème fraîche
(Can use heavy cream)
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1/4 teaspoon Black pepper
(Fresh ground)
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1 teaspoon Herbes de Provence
(Optional; for extra aroma)
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1 tablespoon Chopped basil
(For garnish)
(For crust; can substitute with whole wheat)
(Cold, cut into cubes)
(Add enough to bring the dough together)
(Sliced thinly)
(Sliced into half-moons)
(Seeded and julienned)
(Halved)
(Thinly sliced)
(Prefer extra-virgin for best flavor)
(Strip leaves from stems)
(Finely chopped)
(Crumble; can use feta for substitute)
(Can use heavy cream)
(Fresh ground)
(Optional; for extra aroma)
(For garnish)
Nutrition
- Servings: 6
- Serving Size: 1 slice (approx. 200g)
- Calories: 380 kcal
- Carbohydrates: 35 g
- Protein: 11 g
- Fat: 21 g
- Fiber: 4 g
- Sugar: 7 g
- Sodium: 550 mg
- Cholesterol: 90 mg
- Calcium: 105 mg
- Iron: 2.1 mg
Instructions
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1 - Prepare the tart crust:
In a large bowl, combine flour, salt, and cold butter. Rub together until the mixture resembles breadcrumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough forms. Shape into a disc, wrap in plastic, and chill for 20 minutes.
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2 - Roast summer vegetables:
Preheat oven to 200°C (390°F). Toss zucchini, eggplant, bell pepper, and onion with 2 tablespoons olive oil, thyme, rosemary, salt, and black pepper. Spread evenly on a lined baking tray; roast for 20 minutes, then add cherry tomatoes and roast 5 more minutes.
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3 - Pre-bake crust:
Roll out chilled dough to fit a 24cm tart pan. Press into pan, trim edges, then prick base with a fork. Line with parchment, fill with baking beans, and bake for 10 minutes. Remove paper and beans, bake 5 minutes more until lightly golden.
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4 - Prepare Filling:
Whisk together eggs, crème fraîche, reserved olive oil, and a pinch of salt and pepper. Stir in Herbes de Provence if using.
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5 - Assemble the tart:
Spread half of roasted vegetables over the crust. Pour over egg mixture. Add remaining vegetables and top with goat cheese.
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6 - Bake tart:
Lower oven heat to 180°C (350°F). Bake assembled tart for 25 minutes until the filling is set and the crust is golden. Cool slightly.
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7 - Garnish and Serve:
Sprinkle chopped basil generously over the tart, slice, and serve slightly warm or at room temperature.
In a large bowl, combine flour, salt, and cold butter. Rub together until the mixture resembles breadcrumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough forms. Shape into a disc, wrap in plastic, and chill for 20 minutes.
Preheat oven to 200°C (390°F). Toss zucchini, eggplant, bell pepper, and onion with 2 tablespoons olive oil, thyme, rosemary, salt, and black pepper. Spread evenly on a lined baking tray; roast for 20 minutes, then add cherry tomatoes and roast 5 more minutes.
Roll out chilled dough to fit a 24cm tart pan. Press into pan, trim edges, then prick base with a fork. Line with parchment, fill with baking beans, and bake for 10 minutes. Remove paper and beans, bake 5 minutes more until lightly golden.
Whisk together eggs, crème fraîche, reserved olive oil, and a pinch of salt and pepper. Stir in Herbes de Provence if using.
Spread half of roasted vegetables over the crust. Pour over egg mixture. Add remaining vegetables and top with goat cheese.
Lower oven heat to 180°C (350°F). Bake assembled tart for 25 minutes until the filling is set and the crust is golden. Cool slightly.
Sprinkle chopped basil generously over the tart, slice, and serve slightly warm or at room temperature.
More About: Summer Provencal Vegetable Tart
Tarte Provençale aux Légumes d’Été: Celebrating French Summer on a Plate
The French region of Provence—with its fragrant fields of lavender, sun-warmed hillsides, and bustling outdoor markets—evokes visions of rustic yet elegant cuisine. The 'Tarte Provençale aux Légumes d’Été,' or "Summer Provençal Vegetable Tart," captures the very spirit of the Mediterranean: vibrant, fresh produce, a hint of goat cheese, and herby, golden pastry all come together for a centerpiece worthy of a sunlit lunch or stylish alfresco dinner.
History & Cultural Roots
This tart draws inspiration from the Provençal classic "tian de légumes," as well as the everyday quiche—a marriage of artful arrangement and accessible comfort. In Provence, the garden is central to daily life, and summer brings a torrent of zucchini, eggplants, tomatoes, and peppers to tables from Marseilles to Avignon. Baking these favorites into a savory tart is a tradition in both town and countryside...a smart way to use the bounty of the season while creating a dish beautiful enough for guests.
Unique Aspects
What sets the Tarte Provençale apart from similar recipes is its early step of roasting the vegetables. This imparts depth and sweetness, ensuring every bite bursts with concentrated Mediterranean flavor rather than soggy texture. The crumbly, buttery pastry contrasts with tender layers of marinated veg, and finishing touches like Provence's signature herb blend elevate the humble garden haul.
Even though the goat cheese lends tanginess, it’s not overpowering—feel free to substitute it with feta or even a bit of aged cheddar for a different, richly savory angle. Be sure to use excellent extra-virgin olive oil and not skimp on fresh herbs.
Tips & Notes
- Chill your tart dough: Cold dough means flakier pastry. If rushing, even a quick 15 mins in the freezer makes a difference.
- Vegetable prep: Slice everything evenly for even roasting. A mandoline gives stunning results, especially if you enjoy a "shingled" look.
- Customization: This tart is forgiving! Use yellow squash, substitute leeks for onions, or add a handful of pitted olives for salty depth.
- Serving: Delightful warm or room temperature. Pair with a glass of chilled Côtes de Provence rosé and a crisp green salad.
- Storage: Keeps well in the fridge for up to 2 days—briefly reheat, or enjoy cold for a magnificent picnic.
Significance & Why You Should Try It
'Tarte Provençale aux Légumes d’Été' earns its place not just as festive table fare but also as practical, healthy, and eco-friendly eating: it maximizes seasonal produce when they’re at peak flavor (and lowest cost). It evokes a timeless Provençal habit: letting nature and season dictate the meal, rewarding the cook with layers of taste and texture. Whether made ahead to impress or simply with surplus market veggies, it captures French ingenuity with vegetables in the starring role.
From a personal chef’s perspective, I admire how this single tart embodies balance: crisp, creamy, rustic, and refined all at once. The whiff of herbes de Provence riding on the warmth as you cut into the tart—perhaps sitting outside, a soft breeze carrying laughter and conversation—is what summer dining is about. The rainbow display of vegetables invites even hesitant eaters, and it encourages cook and guest alike to cherish nature’s most colorful gifts.
In sum, preparing a Tarte Provençale aux Légumes d’Été isn’t simply cooking; it’s participating in a living, seasonal tradition—one defined by community, bounty, and the enduring desire to share beauty at the table.
