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Vegetable Provencal Tart

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How to Make Vegetable Provencal Tart

Robyn Webb has a friend of who owns a cooking school in Arles, France, and each time Robyn visits, her friend makes her fabulous vegetable tart. Hers is a bit higher in fat, but Robyn trimmed it down a bit. All the flavor, but not all the fat.


30 min prep time


50 min cook time


8servings


1/8 tart

Print Recipe >

Step-By-Step Instructions:

  1. Coat large nonstick skillet with nonstick cooking spray and set over medium-high heat until hot. Reduce heat to medium-low and sauté onion until very soft and golden, about 20 minutes. Add the balsamic vinegar and sauté for another 5 minutes. Transfer to plate.
  2. Preheat oven to 400°F. Mix flour, thyme, and 1/4 teaspoon salt in a large bowl. Stir in water and oil, just until a soft dough forms. Lightly sprinkle work surface with flour and roll out dough with a rolling pin into a 16 × 10-inch rectangle or 13-inch round. Fold in half and transfer to 12 × 6-inch tart pan or 9-inch round tart pan with removable bottom. Trim the edges. Spread the Dijon mustard evenly over the bottom of the tart with the back of a spoon.
  3. Lightly coat skillet again with nonstick cooking spray and set over medium heat. Add zucchini to the skillet with 1/4 teaspoon black pepper and sauté until golden, 5–7 minutes.
  4. Arrange a layer of tomatoes, followed by the zucchini, another layer of the remaining tomatoes, and the onion, overlapping them slightly on the bottom of the tart. Sprinkle with remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the Parmesan cheese. Bake for about 20 minutes until tart is a lightly golden brown. Remove from the oven and sprinkle the top with the basil and return to the oven for 3 more minutes. Let the tart cool for 5 minutes, then slice into wedges and serve.
Veggie Rich
French
Dinner
Foodie
Holidays & Entertaining
Main Dish
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Nutrition facts

8 Servings



  • Serving Size

    1/8 tart


  • Amount per serving



    Calories





    150

  • % Daily value*

  • Total Fat
    4.5g

    6%

    • Saturated Fat
      0.8g

      4%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    185mg

    8%

  • Total Carbohydrate
    25g

    9%

    • Dietary Fiber
      2g

      7%
    • Total Sugars
      5g

  • Protein
    4g

Ingredients

nonstick cooking spray (nonstick)
1

large sweet Vidalia onion (halved and sliced into 1/3-inch pieces)
1

balsamic vinegar (good-quality)
1 tsp

all-purpose flour
1 1/2 cup

fresh thyme (chopped)
1 1/2 tsp

Kosher Salt (divided)
1/2 tsp

ice water
1/3 cup

olive oil
2 tbsp

Dijon Mustard
1 tbsp

medium zucchini (cut diagonally into 1/8-inch long slices)
1

black pepper (divided)
1/2 tsp

medium tomatoes (cut into 1/4-inch slices)
2

Parmesan cheese (freshly grated)
2 tbsp

fresh basil (chopped)
1/4 cup

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