Provencal tart with cheese and vegetables

8 servings

120 minutes

Provençal tart with cheese and vegetables is an exquisite dish of French cuisine inspired by the culinary traditions of sunny Provence. This tart combines a delicate creamy texture with a crispy crust and the freshness of seasonal vegetables. Sweet peppers, young zucchini, and carrots create a vibrant palette of flavors, while cream cheese adds softness and richness to the dish. Thin slices of vegetables arranged in a spiral make the tart not only delicious but also elegant in appearance. It is perfect for both a cozy dinner and a festive table setting. It can be served warm or chilled, complemented by a light salad of cherry tomatoes and basil. This tart is a true gastronomic masterpiece that will transport you to the atmosphere of cozy Provençal villages filled with the aromas of fresh herbs and baked goods.

Energy value per serving

• Calories: 403.9
• Proteins: 10.5g
• Fats: 24.2g
• Carbohydrates: 37.2g

Ingredients

• Wheat flour: 300 g
• Salt: 0.5 tsp
• Butter: 150 g
• Water: 80 ml
• Carrot: 4 pc
• Young zucchini: 2 pc
• Sweet pepper: 1 pc
• Cream cheese: 150 g
• Cream 10%: 150 ml
• Chicken egg: 3 pc

Cooking steps

1. Grill the peppers in the oven at 160-180 degrees. Then peel the skin and cut into strips 3 cm thick. Peel the zucchini and slice into thin lengthwise pieces. Blanch the carrots in salted boiling water. Cool under ice water and slice into thin lengthwise pieces.

   Required ingredients:

   • Sweet pepper: 1 piece
   • Young zucchini: 2 pieces
   • Carrot: 4 pieces

2. To prepare the dough, mix sifted flour with salt. Add butter and rub it into crumbs with your hands. Add ice water and knead into a uniform dough. Wrap the dough in plastic wrap and leave it in the refrigerator for 1 hour.

   Required ingredients:

   • Wheat flour: 300 g
   • Salt: 0.5 teaspoon
   • Butter: 150 g
   • Water: 80 ml

3. Roll out the dough to the diameter of the chosen form (it's better to use a non-removable one), place the dough in the greased form, and trim the edges. Prick with a fork, line with parchment, and fill with beans. Bake for 10 minutes at 180 degrees. After 10 minutes, remove the parchment with beans and bake for another 5-10 minutes.

4. For the filling, beat eggs with cream and cheese, season with salt and pepper. Start layering carrots and zucchini alternately in a spiral from the edge. Place a slice of pepper in the gaps. Pour in the cheese mixture and bake for 20 minutes. It can be served cold or hot. A salad of cherry tomatoes and basil dressed with lemon juice and white balsamic vinegar can be served with the tart.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Cream 10%: 150 ml
   • Cream cheese: 150 g
   • Salt: 0.5 teaspoon