The Provencale Tart is a delightful blend of fresh vegetables, cheese and herbs, baked in a pie crust. This recipe hails from the Provence region of France, known for its unique flavors and refreshing dishes. It's the perfect dish to celebrate any occasion or just enjoy a simple, delicious meal.
The specific ingredient you might not be familiar with is Herbes de Provence. This is a blend of dried herbs typical of the Provence region. It usually includes savory, marjoram, rosemary, thyme, oregano, and sometimes lavender. It's widely available in supermarkets or online stores.
Ingredients for the Provencale Tart
Swiss cheese: This cheese gives the tart a creamy, smooth texture and a mildly nutty flavor.
Pie crust: The base of the tart, providing a firm and flaky base for the filling.
Olive oil: Used to sauté the vegetables, adding a touch of Mediterranean flavor.
Onion: Adds a sweet and slightly tangy flavor.
Garlic clove: Infuses the tart with a robust, aromatic flavor.
Zucchini: Adds a mild flavor and spongy texture.
Tomatoes: Provide a juicy and slightly acidic flavor.
Herbes de Provence: A mix of dried herbs that gives the tart its distinctive Provencale flavor.
Salt and pepper: For seasoning, to enhance the flavors of the other ingredients.
Eggs: They help to bind the ingredients together and give the tart a firm structure.
Milk: Helps to create a smooth and creamy custard filling.
One reader, Faythe Delgado says:
This Provençale tart recipe is a game-changer! The combination of fresh vegetables and savory Swiss cheese creates a burst of flavors that's simply irresistible. The herbes de Provence add a delightful touch. It's a must-try for anyone who loves a delicious, healthy dish.
Techniques Required for Making a Provencale Tart
Preheat oven: Preheat the oven to 350 degrees F (175 degrees C) before starting the recipe.
Shred cheese: Grate or shred the Swiss cheese before sprinkling it onto the bottom of the pie shell.
Sauté onions and garlic: Cook the onion and garlic in olive oil over medium heat until the onion has softened and turned translucent, which takes about 5 minutes.
Cook vegetables: Add the zucchini, tomatoes, and herbes de Provence to the sautéed onion and garlic. Cook for 3 minutes, then season with salt and pepper. Cover and cook over medium-low heat for about 20 minutes until the vegetables are tender.
Prepare custard: Whisk together the eggs and milk until well combined before pouring it over the vegetable mixture in the pie shell.
Bake: Bake the tart in the preheated oven until the custard has set, approximately 20 minutes.
How To Make Tarte Provencale
Make use of any leftover ratatouille with this tarte provencale and add lots of shredded Swiss cheese on top. This savory tart will surely make your day.
Serves:
Ingredients
- ½cupswiss cheese,shredded
- 1prepared pie crust,(9 inch)
- 2tspolive oil
- 1onion,minced
- 1garlic clove,minced
- 2zucchini,cut in half lengthwise, then cut into ½-inch half moons
- 6tomatoes,cubed
- ½tspherbes de provence,or to taste
- salt and pepper,to taste
- 2eggs
- ¼cupmilk
Instructions
-
Preheat oven to 350 degrees F (175 degrees C). Sprinkle the swiss cheese onto the bottom of the pie shell, and set it aside.
-
Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic and cook until the onion has softened and turned translucent for about 5 minutes.
-
Add the zucchini, tomatoes, and herbes de Provence, and cook 3 minutes more; season the mixture with salt and pepper to taste. Turn the heat to medium-low, cover, and cook until the vegetables are tender for about 20 minutes.
-
Spread the vegetable mixture into the pie shell over the shredded cheese and flatten the top. Whisk together the eggs and milk and pour over the vegetable mixture.
-
Bake in the preheated oven until the custard has set for about 20 minutes.
Nutrition
- Calories: 296.30kcal
- Fat: 16.48g
- Saturated Fat: 6.58g
- Trans Fat: 0.01g
- Monounsaturated Fat: 6.45g
- Polyunsaturated Fat: 1.99g
- Carbohydrates: 30.22g
- Fiber: 3.43g
- Sugar: 6.48g
- Protein: 8.45g
- Cholesterol: 64.46mg
- Sodium: 664.56mg
- Calcium: 144.46mg
- Potassium: 576.13mg
- Iron: 1.49mg
- Vitamin A: 110.39µg
- Vitamin C: 30.29mg
Crucial Technique Tip for a Successful Provencale Tart
When preparing the zucchini and tomatoes, it's important to cut them into uniform sizes. This ensures that they cook evenly and at the same rate, preventing some pieces from becoming overcooked while others are still undercooked. Additionally, when sautéing the vegetables, make sure not to overcrowd the pan. Overcrowding can cause the vegetables to steam rather than sauté, resulting in a different texture and flavor.
Time-Saving Tips for Making This Provencale Tart Recipe
Prep ahead: Chop and prepare all the vegetables the night before to save time on the day of cooking.
Use store-bought crust: Save time by using a pre-made pie crust instead of making it from scratch.
Multi-task: While the tart is baking, use that time to clean up and prepare other parts of the meal.
Organize ingredients: Gather all the ingredients and kitchen tools needed before starting to cook to avoid last-minute searches.
Quick custard: Use a blender to quickly mix the eggs and milk for the custard instead of whisking by hand.
Substitute Ingredients For Tarte Provencale Recipe
swiss cheese - Substitute with gruyere cheese: Gruyere cheese has a similar nutty and slightly sweet flavor to Swiss cheese, making it a great substitute in this recipe.
pie crust - Substitute with puff pastry: Puff pastry can be used as a delicious alternative to pie crust, adding a flaky and buttery texture to the tart.
olive oil - Substitute with grapeseed oil: Grapeseed oil has a light, neutral flavor and a high smoke point, making it a suitable substitute for olive oil in this recipe.
onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, adding a delicate taste to the tart.
garlic clove - Substitute with garlic powder: Garlic powder can be used as a convenient substitute for fresh garlic, providing a similar flavor without the need for mincing.
zucchini - Substitute with yellow squash: Yellow squash can be used as a substitute for zucchini, offering a similar texture and mild flavor to the tart.
tomatoes - Substitute with sundried tomatoes: Sun-dried tomatoes provide a concentrated and intense flavor, adding a rich and savory taste to the tart.
herbes de provence - Substitute with Italian seasoning: Italian seasoning is a blend of herbs such as oregano, thyme, and basil, which can be used as a substitute for herbes de provence in this recipe.
eggs - Substitute with silken tofu: Silken tofu can be blended and used as a substitute for eggs, providing a creamy texture and binding properties in the tart filling.
milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used as a dairy-free alternative to milk, adding a subtle nutty flavor to the tart filling.
Presentation Tips for a Stunning Provencale Tart
Elevate the tart with a stunning presentation: When plating the Provençale tart, ensure that the presentation is visually appealing. Use a combination of vibrant colors from the zucchini and tomatoes to create an eye-catching display. Arrange the vegetables in an artistic manner to showcase the beauty of the dish.
Garnish with fresh herbs: Add a touch of freshness and flavor to the tart by garnishing it with freshly chopped basil and parsley. The green herbs will not only enhance the visual appeal but also provide a burst of aromatic freshness to the dish.
Incorporate a drizzle of balsamic reduction: Create an elegant finishing touch by drizzling a small amount of balsamic reduction on the plate. The rich, tangy flavor of the reduction will complement the sweetness of the tomatoes and add a sophisticated element to the dish.
Serve on individual plates: For a refined dining experience, serve the Provençale tart on individual plates rather than family-style. This allows each guest to appreciate the dish as a standalone masterpiece and adds an element of exclusivity to the presentation.
Accompany with a side salad: Pair the tart with a light, refreshing mixed green salad dressed with a simple vinaigrette. The contrast of textures and flavors will elevate the overall dining experience and provide a well-rounded presentation.
Essential Tools for Making a Perfect Provencale Tart
- Oven: An essential appliance for baking and roasting dishes.
- Skillet: A versatile pan used for sautéing, frying, and searing ingredients.
- Whisk: A utensil used for mixing and blending ingredients together, often used for beating eggs or whipping cream.
- Pie shell: A pre-made crust used as the base for the tart.
- Mixing bowl: Used for combining and mixing ingredients together.
- Cheese grater: Used to grate the Swiss cheese for the tart.
- Knife: Essential for chopping and slicing vegetables and other ingredients.
- Measuring cup: Used for accurately measuring liquid ingredients.
- Baking dish: A dish used for baking the tart in the oven.
- Spatula: Used for spreading and smoothing the vegetable mixture in the pie shell.
- Cutting board: Used for chopping and preparing ingredients.
- Whisk: Used for beating the eggs and milk together for the custard.
- Cover: Used to cover the skillet while cooking the vegetables.
Storing and Freezing Provencale Tart: A Guide
Allow the provencale tart to cool completely before storing or freezing. This will prevent condensation from forming and making the crust soggy.
To store in the refrigerator, wrap the tart tightly with plastic wrap or aluminum foil. It will keep well for up to 3-4 days in the fridge.
If you want to freeze the tart, follow these steps:
- Wrap the cooled tart securely in a layer of plastic wrap, ensuring no air pockets remain.
- Cover the wrapped tart with a layer of aluminum foil for extra protection against freezer burn.
- Label the wrapped tart with the date and contents, so you can easily identify it later.
- Place the wrapped tart in the freezer, where it will keep for up to 2-3 months.
To reheat the frozen provencale tart:
- Remove the tart from the freezer and let it thaw in the refrigerator overnight.
- Preheat your oven to 350°F (175°C).
- Remove the plastic wrap and aluminum foil from the tart.
- Place the tart on a baking sheet and reheat it in the oven for about 15-20 minutes, or until it's heated through and the crust is crisp.
Alternatively, you can reheat individual slices of the tart in the microwave for a quicker option. Place a slice on a microwave-safe plate and heat it in 30-second intervals until it's warmed to your liking.
How To Reheat Leftover Provencale Tart
Preheat your oven to 350°F (175°C). Place the leftover provencale tart on a baking sheet and cover it loosely with aluminum foil. Bake for 15-20 minutes, or until the tart is heated through and the crust is crispy. This method helps to retain the moisture in the filling and prevents the crust from becoming too dry or burnt.
If you prefer a crispier crust, you can also reheat the tart in a toaster oven. Set the toaster oven to 350°F (175°C) and place the tart on the wire rack. Heat for 10-15 minutes, or until the tart is warmed through and the crust is crispy. Keep an eye on the tart to ensure that it doesn't burn.
For a quick and easy reheating method, you can use a microwave. Place a slice of the tart on a microwave-safe plate and heat it on high for 30-60 seconds, or until it's heated through. However, keep in mind that the crust may become slightly soggy when reheated in the microwave.
If you want to add a fresh twist to your leftover tart, try reheating it in a skillet. Heat a tablespoon of olive oil or butter in a skillet over medium heat. Place a slice of the tart in the skillet and cook for 2-3 minutes on each side, or until it's heated through and the crust is crispy. This method adds a nice crunch to the crust and a rich flavor to the filling.
For a more adventurous approach, try transforming your leftover tart into a new dish. Cut the tart into bite-sized pieces and toss them with some fresh greens, cherry tomatoes, and a light vinaigrette. This creates a delicious and refreshing salad that showcases the flavors of the tart in a new way.
Interesting Fact About Provencale Tart
The Provençale tart recipe is a delightful dish that combines the flavors of herbes de provence with fresh vegetables.
Is Making Provencale Tart at Home Cost-Effective?
This provencale tart recipe is quite cost-effective for a household. The ingredients, such as zucchini, tomatoes, and swiss cheese, are generally affordable and readily available. The use of seasonal vegetables can further reduce the cost. The approximate cost for a household of 4 people would be around $15. As a culinary chef, I would rate this recipe an 8 out of 10 for its affordability, nutritional value, and delicious flavors.
Is This Provencale Tart Healthy or Unhealthy?
The Provencale tart recipe is a relatively healthy dish, thanks to its abundance of fresh vegetables like zucchini and tomatoes. These ingredients provide essential vitamins, minerals, and fiber. The use of olive oil is also a plus, as it's a healthy source of monounsaturated fats. However, there are a few aspects that could be improved to make the recipe even healthier:
- The pie crust and Swiss cheese add saturated fats and calories to the dish. Consider using a whole wheat or gluten-free crust for added fiber and nutrients. You could also opt for a lower-fat cheese or reduce the amount used.
- The recipe calls for milk and eggs, which may not be suitable for those with dairy or egg allergies. To make the tart more inclusive, you could experiment with plant-based milk and egg alternatives, such as almond milk and silken tofu.
- While the recipe is vegetable-focused, it could benefit from additional nutrient-dense ingredients. Try incorporating leafy greens like spinach or kale, or add some chopped bell peppers for extra color and crunch.
To further enhance the nutritional value of the Provencale tart, consider these suggestions:
- Boost the protein content by adding some cooked quinoa, lentils, or chickpeas to the vegetable mixture
- Experiment with different herbs and spices to add flavor without relying on excess salt. Try basil, thyme, or even a pinch of red pepper flakes for a kick
- Serve the tart alongside a fresh green salad for a well-rounded, nutrient-packed meal
- If you're looking to reduce carbs, try making a crustless version of the tart by baking the vegetable and egg mixture in a greased baking dish
Editor's Opinion on the Provencale Tart Recipe
This Provençale tart recipe is a delightful combination of flavors and textures. The blend of Swiss cheese, zucchini, tomatoes, and herbes de Provence creates a harmonious and savory filling that is perfectly complemented by the flaky pie crust. The custard made from eggs and milk adds a creamy richness that ties the dish together beautifully. The recipe's simple yet elegant preparation allows the natural flavors of the vegetables to shine through. It's a versatile dish that can be served as a light lunch or a flavorful side. Overall, it's a wonderful addition to any culinary repertoire.
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Why trust this Tarte Provencale Recipe:
This recipe uses fresh, locally sourced vegetables and herbes de provence to bring out the authentic flavors of Provencal cuisine. The combination of swiss cheese and zucchini creates a rich, savory filling, while the tomatoes add a burst of freshness. The custard made with eggs and milk binds everything together, resulting in a delightful tart that's both comforting and elegant. Trust in the simplicity and quality of the ingredients to deliver a taste of Provence to your table.
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