Tarte Provencale Recipe

Tarte Provencale Recipe

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.

Preparation: 35 minutes
Cooking: 50 minutes
Total: 1 hour 25 minutes



  • 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


  1. Preheat oven to 350 degrees F (175 degrees C). Sprinkle the swiss cheese onto the bottom of the pie shell, and set it aside.

  2. 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.

  3. 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.

  4. 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.

  5. Bake in the preheated oven until the custard has set for about 20 minutes.


  • 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
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