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.
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.
- Bell pepper: 1 piece
- Baby zucchini (courgette): 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.
- 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.
- Chicken egg: 3 pieces
- Single cream 10% fat: 150 ml
- Cream cheese: 150 g
- Salt: 0.5 teaspoon