Tarte Provencale

Tarte Provencale

5 Reviews 1 Pic
  • Prep

    35 m
  • Cook

    50 m
  • Ready In

    1 h 25 m
SJDOYLE
Recipe by  SJDOYLE

“This delicious, savory tart is a good way to use up leftover ratatouille.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch tarte

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Sprinkle the swiss cheese onto the bottom of the pie shell, and set 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, 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, about 20 minutes.
  3. 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.
  4. Bake in the preheated oven until the custard has set, about 20 minutes.

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Reviews (5)

Rate This Recipe
Chris in Montreal
10

Chris in Montreal

I made this with (thawed) phyllo pastry and it was amazing!! I also added some chilies for a kick. Great recipe!

Wayward
5

Wayward

I tried this the other night for dinner and added some cubed eggplant in place of half the tomatoes. I'm glad I did, because this dish had way too much liquid. Maybe some of it should have been strained off before adding to the pie dish. Also we could hardly taste the swiss cheese. I was expecting something much more savory, but it's a good way to use up summer veggies. I'll need to tweak the recipe more to find a more satisfying flavor.

pomplemousse
3

pomplemousse

I made this to bring to work today for breakfast. With one thing and another, it wasn't eaten for breakfast, so we did lunch. Not everyone tried it, but my coworkers who did loved it. One kept telling me it tasted like pizza! I'm not sure about it, but the tomatoes did give it a saucy flavor to some extent. I didn't have zucchini, but I did have some shredded carrots and red peppers, so I put those in instead. I chopped the red peppers pretty finely, and I drained the tomatoes as much as I could. I thought I had a lid for the skillet I was using, but I couldn't find it so I ended up cooking it without a lid on. It cooked faster and carmelized the veggies a bit--a happy accident! I forgot to put the cheese in the crust and so just put it on top of the tarte about 10 min before taking it out of the oven. My eggs had not set in the designated cooking time, and I ended up baking the tarte for 40 min. All tweaking aside, baked up lovely. I used the Miracle Baking Powder Crust on AR and prebaked it for 10 min. Thanks for the recipe!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 270 cal
  • 13%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 23.8 g
  • 8%
  • Protein
  • 8.7 g
  • 17%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

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Tarte aux Moutarde (French Tomato and Mustard Pie)