Tian a La Provencal Rustic Vegetable Tart
Capture the essence of the French countryside with this irresistibly flavorful Tian à la Provençal Rustic Vegetable Tart. Bursting with garden-fresh zucchini, yellow squash, eggplant, roma tomatoes, and red onion, this vegetable tart pairs perfectly with the buttery crispness of puff pastry and an herby tomato-garlic base. The vibrant medley of vegetables is beautifully arranged in overlapping layers, drizzled with olive oil, and baked to tender, golden perfection. Topped with freshly grated Parmesan and fragrant basil, this Provençal-inspired recipe is as stunning as it is satisfying. Perfect as a light lunch, appetizer, or side dish, this tart is a delightful celebration of seasonal produce and rustic French cooking.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Yellow squash
- 1 small Eggplant
- 3 medium Roma tomatoes
- 1 small Red onion
- 1 sheet Frozen puff pastry sheet
- 2 tablespoons Tomato paste
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves
- 1 teaspoon Fresh thyme
- 1 teaspoon Fresh rosemary
- 3 tablespoons Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Defrost the puff pastry sheet according to package instructions. Once pliable, roll it out slightly and place it on the prepared baking sheet.
Thinly slice the zucchini, yellow squash, eggplant, Roma tomatoes, and red onion into uniform, 1/4-inch rounds. Set them aside.
In a small bowl, mix together the tomato paste, 1 tablespoon of olive oil, minced garlic, thyme, rosemary, and a pinch of salt and pepper. Spread the mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
Arrange the sliced vegetables on top of the tomato base in alternating, overlapping concentric rows or patterns. You can mix and match the vegetable order for a colorful display.
Drizzle the remaining 2 tablespoons of olive oil over the vegetables. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Fold the edges of the puff pastry inward to form a rustic border, pinching the corners to seal.
Bake in the preheated oven for 35-40 minutes, or until the vegetables are tender and lightly caramelized, and the pastry is golden brown.
Once out of the oven, sprinkle the tart with grated Parmesan cheese and freshly chopped basil leaves.
Let the tart cool slightly before slicing. Serve warm or at room temperature for a perfect rustic Provençal meal.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 5005 mg | 218% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 44.5 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2638 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
