Vegetable Provencal Tart

Vegetable Provencal Tart
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The American Diabetes Association Diabetes Comfort Food Cookbook. Recipe Credit: . Photo Credit: Renee Comet.

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
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/8 tart
  • Amount per serving Calories 150

  • Total Fat 4.5g
    • Saturated Fat 0.8g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 185mg
  • Total Carbohydrate 25g
    • Dietary Fiber 2g
    • Total Sugars 5g
  • Protein 4g

Choices/Exchanges: 1 Starch, 1 Vegetable, 1 Fat



  • nonstick cooking spray (nonstick)
  • large sweet Vidalia onion (halved and sliced into 1/3-inch pieces)
  • 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)
  • black pepper (divided)
    1/2 tsp
  • medium tomatoes (cut into 1/4-inch slices)
  • Parmesan cheese (freshly grated)
    2 tbsp
  • fresh basil (chopped)
    1/4 cup


  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.