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.
-
- Prep time
- 30 min
-
- Cook time
- 50 min
-
- Servings
- 8 Servings
-
- Serving size
-
1/8 tart
Ingredients
-
nonstick cooking spray (nonstick)
- 1
- 1
-
-
large sweet Vidalia onion (halved and sliced into 1/3-inch pieces)
- 1
- 1
-
-
balsamic vinegar (good-quality)
- 1 tsp
- 1 tsp
-
-
all-purpose flour
- 1 1/2 cup
- 1 1/2 cup
-
-
fresh thyme (chopped)
- 1 1/2 tsp
- 1 1/2 tsp
-
-
Kosher Salt (divided)
- 1/2 tsp
- 1/2 tsp
-
-
ice water
- 1/3 cup
- 1/3 cup
-
-
olive oil
- 2 tbsp
- 2 tbsp
-
-
Dijon Mustard
- 1 tbsp
- 1 tbsp
-
-
medium zucchini (cut diagonally into 1/8-inch long slices)
- 1
- 1
-
-
black pepper (divided)
- 1/2 tsp
- 1/2 tsp
-
-
medium tomatoes (cut into 1/4-inch slices)
- 2
- 2
-
-
Parmesan cheese (freshly grated)
- 2 tbsp
- 2 tbsp
-
-
fresh basil (chopped)
- 1/4 cup
- 1/4 cup
-
Recommended for You
-
Tarta provenzal de verduras
30 min50 min8 -
Beef and Sweet Potato Stew
20 min1 hr 25 min8 -
Braised Pork Chops with Cranberry Walnut Chutney
15 min1 hr4
Directions
-
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.
-
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.
-
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.
-
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.