Best 7 Tarte Provencale Recipes

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Immerse yourself in the vibrant flavors and aromas of Provence with this culinary journey to discover the best tarte provencale recipe. This classic French tart, rooted in the heart of the Mediterranean, captures the essence of rustic Provencal cuisine. Featuring a flaky, golden crust, a luscious filling of seasonal vegetables, herbs, and creamy cheese, and a tantalizing aroma that awakens the senses, tarte provencale is a feast for the eyes and palate. Whether you're a seasoned home cook or a novice in the kitchen, this guide will lead you through the steps of creating an authentic tarte provencale that will transport you to the sun-kissed fields of Provence.

Let's cook with our recipes!

PROVENçAL TART



Provençal tart image

Enjoy summery Mediterranean flavours with this tomato, olive and aubergine tart from Tony Tobin

Provided by Tony Tobin

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 2h

Yield Cuts into 8 big wedges

Number Of Ingredients 23

225g plain flour , preferably organic (Dove's Farm is good)
100g butter , cut into pieces
1 tsp dried basil
½ tsp dried oregano
1-2 tbsp finely chopped sundried tomatoes
1 tbsp olive oil
1 egg beaten, for brushing (optional)
3 small peppers , preferably different colours
2 tbsp olive oil
2 fat garlic cloves , crushed
½ tsp dried oregano
1 tbsp chopped sundried tomatoes
400g can chopped tomatoes
1 tbsp tomato purée
1 tbsp red wine vinegar
100ml/3½ fl oz olive oil
1 medium aubergine , cut into 1cm thick slices
1 tbsp dried basil
4 medium or 3 large tomatoes , sliced
good handful chopped fresh basil leaves
about 18 black olives , preferably unpitted
100g mozzarella , grated
50g cheddar , coarsely grated

Steps:

  • To make the pastry, put the flour in a bowl with the butter, then rub together to resemble breadcrumbs. Stir in the basil, oregano and sundried tomatoes, then pour in the olive oil and about 4 tbsp cold water to make a soft dough (it will be a bit softer than regular pastry). Wrap in cling film and chill for one hour.
  • While the pastry is chilling, make the sauce. Halve, seed, then dice the peppers and reserve half for the filling. Heat the oil in a medium saucepan. Add the garlic, oregano and peppers and cook for 5 minutes, stirring occasionally, until the peppers start to soften. Tip in the rest of the sauce ingredients and simmer over a medium heat, uncovered, for about 10 minutes until reduced to a thick sauce. Stir frequently so it doesn't stick. Season well and set aside to cool completely.
  • Preheat the oven to fan 180C/conventional 200C/ gas 6. For the filling, line a baking sheet with parchment or greaseproof paper, drizzle with 1 tbsp of the oil and lay the aubergines slices over it. Drizzle the rest of the oil over the top - it seems a lot, but it all gets soaked up - then scatter with the dried basil and some salt and pepper. Bake for 20-25 minutes until the slices look golden, and are tender when poked with a knife.
  • Roll out the pastry to a circle, about 40cm, and use to line a 28cm fluted flan tin (preferably loose-bottomed). Bend the pastry over the edges and trim with scissors so you have a 1-2cm overhang. Put the tin on a baking sheet. Prick the pastry base, brush it with egg if you wish to give a crisper crust, and bake blind for 10 minutes (there's no need for baking beans).
  • Spread the sauce evenly over the bottom of the pastry. Lay the aubergines on top, then the sliced tomatoes and a good handful of chopped basil. Season with salt and pepper.
  • Now scatter with the reserved peppers and olives, then the grated cheeses, right up to the edges.
  • Bake for 20-25 minutes until golden. Let the tart cool a little, then trim off the pastry edges with a sharp knife for a neat finish.

Nutrition Facts : Calories 431 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.26 milligram of sodium

PROVENCAL ONION TART



Provencal Onion Tart image

This quick take on the Provencal pizza-like tart known as pissadaliere is topped by sauteed onions, slivered Nicoise olives, fresh thyme, and anchovies. Puff pastry makes a fast and easy alternative to traditional bread or pastry doughs when making it or other tarts: Once the sheets have thawed, roll them out and sprinkle with your choice of toppings, then pop in the oven and you're done. This recipe originally appeared inMartha Stewart's Appetizers (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
2 onions, thinly sliced
2 tablespoons fresh thyme leaves
All-purpose flour, for dusting
1 sheet frozen puff pastry, preferably all-butter, thawed
1/4 cup oil-cured small black olives, pitted and halved lengthwise
4 to 6 anchovy fillets, preferably salt-packed, rinsed (optional)

Steps:

  • Preheat oven to 425 degrees. Melt butter with oil in a medium skillet over medium-high heat. Add onions and thyme, and cook, stirring occasionally, until onions are golden and soft, about 10 minutes.
  • On a lightly floured surface, roll out pastry to an 8 1/2-by-15-inch rectangle, trimming edges to make them straight. Place on a parchment-lined baking sheet, transfer to oven, and immediately reduce oven temperature to 400 degrees. Bake until pastry just begins to puff, about 12 minutes.
  • Arrange onions in a single layer over pastry, leaving a 1-inch border all around. Top with olives and anchovies (if desired). Bake 15 minutes. Reduce oven temperature to 375 degrees, and continue baking until tart is puffed and golden around the edges, about 15 minutes more (tent with foil if crust browns too quickly). Let cool slightly before cutting into small squares and serving.

CABBAGE AND ONION TART, PROVENçALE STYLE



Cabbage and Onion Tart, Provençale Style image

Provided by Moira Hodgson

Categories     dinner, casseroles, appetizer

Time 1h20m

Number Of Ingredients 11

1 large head green cabbage, outside leaves only
2 pounds onions, chopped
2 tablespoons butter
5 tablespoons olive oil
6 anchovies, diced
1/4 pound black olives, pitted and chopped
2 eggs
1/4 pint light cream
1/4 teaspoon thyme
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper to taste

Steps:

  • Preheat oven to 325 degrees. Blanch the cabbage leaves for two minutes in boiling water to soften them. Drain.
  • In a heavy frying pan, saute the onions in the butter and olive oil over low heat until transparent. Mix in the anchovies and olives and set aside.
  • Beat the eggs in a bowl and add the cream, thyme and nutmeg, salt and pepper. Add the onion mixture and stir well.
  • Arrange the cabbage leaves in a buttered baking dish so that the tops hang over the sides. Pour in the filling and close the tops over it. Cover with aluminum foil and bake in a bainmarie in the center of the oven for one hour, or until set. Meanwhile, make the sauce (see recipe).

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 605 milligrams, Sugar 8 grams, TransFat 0 grams

PROVENçAL TARTS



Provençal tarts image

For a taste of southern France enjoy the sunshine flavours of provençal tarts

Provided by Mary Cadogan

Categories     Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper

Time 55m

Number Of Ingredients 12

200g puff pastry , thawed if frozen
beaten egg , for brushing
1 tsp dried thyme
5-6 tbsp extra-virgin olive oil
1 or 2 medium onions , preferably white, very finely sliced
2 yellow peppers , quartered and seeded
1 small aubergine
1 garlic clove , finely chopped
6 pieces sunblush or sundried tomatoes
basil oil for drizzling
50g bag wild rocket , to serve
2 tbsp lemon juice

Steps:

  • Preheat the oven to fan 200C/ conventional 220C/gas 7. Roll out the pastry thinly and cut out a 24cm square. Cut into three, then in half to make six rectangles, and transfer to a baking sheet. Prick all over with a fork, brush with a little beaten egg and sprinkle with half the thyme. Bake for 12-15 minutes until pale golden, then press the pastries down lightly to flatten slightly and leave to cool on a wire rack.
  • Heat 3 tbsp of the olive oil in a small pan, add the onions and the remaining thyme and season with salt and pepper. Cook very gently, stirring often, for about 30 minutes until the onions are completely softened but not coloured. Remove from the heat and leave to cool.
  • Spread out the peppers over the grill pan, skin side up. Grill until the skins are evenly blackened. When cool enough, peel off the skins. Transfer to a dish and set aside.
  • Cut the aubergine into 12 slices and spread out over the grill pan. Brush lightly with olive oil and heat under the grill until lightly coloured, then turn over, brush again with olive oil and grill until just tender. Transfer to a dish, drizzle with a little more olive oil and add the garlic. Stir gently and leave to cool. (Up to this point, everything can be prepared up to a day ahead. Wrap the pastry in foil, cover the vegetables and store in the fridge.)
  • Up to an hour before serving, set the pastry rectangles on a baking sheet and spread each with a thin layer of onion. Arrange the yellow peppers, aubergine and tomatoes on top. Season with salt and pepper, drizzle with a little basil oil and bake for 5-8 minutes until warmed through. To serve, transfer to serving plates and pile a small handful of rocket on the side. Drizzle each portion with lemon juice and a little more basil oil.

Nutrition Facts : Calories 299 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.46 milligram of sodium

PISSALADIERE (PROVENCAL ONION TART)



Pissaladiere (Provencal Onion Tart) image

The Provencal pissaladiere is an oven-baked (pizza-like) focaccia or torta topped with caramelized onions, black Nicoise olives, and anchovies. A street food of Nice, it is often sold by street vendors or at local markets. It can also be served as an appetizer. It is believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy. The dough in this recipe rises for 1 to 1 1/2 hours. If a longer or overnight rise is more convenient, make the dough with 1/2 teaspoon of instant yeast and let it rise in the refrigerator for 16 to 24 hours. The caramelized onions can also be made a day ahead and refrigerated. Recipe requires use of a baking stone.

Provided by Member 610488

Categories     No Shell Fish

Time 1h15m

Yield 2 tarts

Number Of Ingredients 19

2 cups bread flour, plus extra for dusting work surface
1 teaspoon instant yeast
1 teaspoon table salt
1 tablespoon olive oil, plus additional oil for brushing dough and greasing hands
1 cup water, warm (about 110F)
2 tablespoons olive oil
2 lbs yellow onions, sliced 1/4 inch thick
4 garlic cloves
1/2 teaspoon table salt
1 teaspoon brown sugar
2 teaspoons balsamic vinegar
1 tablespoon water
1/2 teaspoon ground black pepper
1/2 cup nicoise olive, pitted, chopped coarse
8 anchovy fillets, rinsed, patted dry, chopped coarse
2 teaspoons fresh thyme leaves, minced
1 tablespoon marjoram leaves, minced (optional)
1 teaspoon fennel seed (optional)
1 tablespoon fresh parsley leaves, minced (optional)

Steps:

  • In workbowl of food processor fitted with plastic dough blade (can use metal blade if necessary), pulse flour, yeast, and salt to combine, about five 1 second pulses. With machine running, slowly add oil, then water, through feed tube; continue to process until dough forms ball, about 15 seconds.
  • Generously dust work surface with flour. Using floured hands, transfer dough to work surface and knead lightly, shaping dough into ball.
  • Lightly oil 1 quart measuring cup or small bowl, place dough in measuring cup, cover tightly with plastic wrap, and set aside in draft-free spot until doubled in volume, 1 to 1 1/2 hours.
  • While dough is rising, heat oil in 12 inch nonstick skillet over high heat until shimmering but not smoking. Stir in onions, garlic, salt, and brown sugar and cook, stirring frequently, until moisture released by onions has evaporated and onions begin to brown, about 10 minutes.
  • Reduce heat to medium-low and cook, stirring frequently. After 15 minutes, remove garlic cloves, mince them and then return them to the pan, along with the balsamic vinegar. Stir and continue cooking for 5 more minutes, until onions have softened and are medium to golden brown. Off heat, stir in water; transfer to bowl and set aside.
  • When dough has doubled, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500°F.
  • Remove dough from measuring cup and divide into 2 equal pieces using dough scraper. Working with one piece at a time, form each piece into rough ball by gently pulling edges of dough together and pinching to seal. With floured hands, turn dough ball seam-side down. Cupping dough with both hands, gently push dough in circular motion to form taut ball. Repeat with second piece.
  • Brush each lightly with oil, cover with plastic wrap, and let rest 10 minutes. Meanwhile, cut two 20 inch lengths parchment paper and set aside.
  • Coat fingers and palms of hands generously with oil. Using dough scraper, loosen 1 piece of dough from work surface. With well-oiled hands, hold dough aloft and gently stretch to 12-inch length (like a very large breadstick). Place on parchment sheet and gently dimple surface of dough with fingertips. Using oiled palms, push and flatten dough into 14x8 inch oval.
  • Brush dough with oil and sprinkle with 1/4 teaspoon pepper. Leaving 1/2 inch border around edge, sprinkle 1/4 cup olives, 1 tablespoon chopped anchovies, and 1 teaspoon thyme evenly over dough, then evenly scatter with half of onions. Sprinkle with fennel seeds and marjoram, if using.
  • Slip parchment with tart onto pizza peel (or inverted rimless baking sheet), then slide onto hot baking stone. Bake until deep golden brown, 13 to 15 minutes. While first tart bakes, shape and top second tart.
  • Remove tart from oven with peel or pull parchment onto baking sheet; transfer tart to cutting board and slide parchment out from under tart. Cool 5 minutes; sprinkle with 1 1/2 teaspoons parsley, if using. Cut tart in half lengthwise, then cut crosswise to form 8 pieces; serve immediately. While first tart cools, bake second tart.

TARTE PROVENCALE



Tarte Provencale image

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

Provided by SJDOYLE

Categories     Breakfast Eggs

Time 1h25m

Yield 6

Number Of Ingredients 11

½ cup shredded Swiss cheese
1 (9 inch) prepared pie crust
2 teaspoons olive oil
1 onion, minced
1 clove garlic, minced
2 zucchini, cut in half lengthwise, then cut into 1/2-inch half moons
6 tomatoes, cubed
½ teaspoon herbes de Provence, or to taste
salt and pepper to taste
2 eggs
¼ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sprinkle the swiss cheese onto the bottom of the pie shell, and set 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, 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.
  • 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, about 20 minutes.

Nutrition Facts : Calories 269.8 calories, Carbohydrate 23.8 g, Cholesterol 71.1 mg, Fat 16.3 g, Fiber 3.6 g, Protein 8.7 g, SaturatedFat 5 g, Sodium 212.8 mg, Sugar 6.1 g

TARTE PROVENCALE



Tarte Provencale image

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

Provided by SJDOYLE

Categories     Breakfast Eggs

Time 1h25m

Yield 6

Number Of Ingredients 11

½ cup shredded Swiss cheese
1 (9 inch) prepared pie crust
2 teaspoons olive oil
1 onion, minced
1 clove garlic, minced
2 zucchini, cut in half lengthwise, then cut into 1/2-inch half moons
6 tomatoes, cubed
½ teaspoon herbes de Provence, or to taste
salt and pepper to taste
2 eggs
¼ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sprinkle the swiss cheese onto the bottom of the pie shell, and set 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, 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.
  • 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, about 20 minutes.

Nutrition Facts : Calories 269.8 calories, Carbohydrate 23.8 g, Cholesterol 71.1 mg, Fat 16.3 g, Fiber 3.6 g, Protein 8.7 g, SaturatedFat 5 g, Sodium 212.8 mg, Sugar 6.1 g

Tips:

  • Choose the right vegetables: Use a variety of colorful vegetables that will hold their shape when cooked. Good options include zucchini, bell peppers, onions, tomatoes, and eggplant.
  • Slice the vegetables thinly: This will help them cook evenly and quickly.
  • Use a good quality olive oil: Olive oil is an essential ingredient in Provencal cuisine. It adds flavor and richness to the dish.
  • Season the vegetables well: Use a combination of salt, pepper, herbes de Provence, and garlic to taste.
  • Don't overcrowd the pan: Cook the vegetables in batches if necessary to avoid overcrowding the pan. This will help them cook evenly.
  • Cook the vegetables until they are tender but still have a bit of a bite: You don't want them to be mushy.
  • Serve the tarte Provençale immediately: This dish is best served hot or warm.

Conclusion:

Tarte Provençale is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of colorful vegetables, herbs, and cheese makes it a flavorful and visually appealing dish. It is also a great way to use up any leftover vegetables you may have. Serve it as a main course or as a side dish with grilled meats or fish.

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