TARTE PROVENCALE
This delicious, savory tart is a good way to use up leftover ratatouille.
Provided by SJDOYLE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h25m
Yield 6
Number Of Ingredients 11
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
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M Qamar
[email protected]Thanks for sharing this recipe. I'm always looking for new and exciting things to make.
Aman Kombe
[email protected]I can't wait to try this recipe. It looks delicious!
Brynlee Hart
[email protected]This recipe is a keeper! I'll be adding it to my regular rotation.
Irwan Bakar
[email protected]This is a great recipe for beginners. It's easy to follow and doesn't require any special ingredients.
Evidence Tiger
[email protected]I'll definitely be making this again. It's a great recipe for a special occasion.
Isteyak Ahammed
[email protected]Overall, it was a good recipe, but I think it needs a few tweaks.
Saucy Shawty
[email protected]I found the instructions a bit confusing. I think it would be helpful if there were more step-by-step photos.
blazing team yoyo
[email protected]Not a fan of the goat cheese. I think I'll use mozzarella next time.
Raheem Abbasi
[email protected]The crust was too soggy for my liking. I think I'll try a different recipe next time.
Treasure Eyo
[email protected]I was a little disappointed with the overall flavor. It was a bit bland for my taste.
Sikandar Ali
[email protected]The presentation was stunning, and the taste was even better.
SPEAKR
[email protected]I loved how easy this recipe was to follow. Even a beginner cook could make this dish.
Fajer Fajer
[email protected]Perfect for a summer meal, the Tarte Provencale was light and refreshing.
Assan Diop
[email protected]This recipe was a lot of work, but it was totally worth it. It's one of the best dishes I've ever made.
mat piamonte
[email protected]Great use of fresh, seasonal ingredients. The tomatoes were especially flavorful.
David Bushnell
[email protected]The crust was a little tricky to work with, but the end result was worth the effort.
Hunter B
[email protected]The combination of flavors was just perfect - not too heavy, not too light.
phhj 8fhuh
[email protected]Followed the recipe and loved the simplicity and the fresh taste of the dish.
Damilare Samuel
[email protected]Loved the Tarte Provencale - a new favorite!
Dipendra Mahato
[email protected]This was my first time making a Tarte Provencale, and it turned out amazing! The flavors were incredible, and the crust was so flaky and flavorful. My family loved it, and I can't wait to make it again.