Summer
Savory Tart with Summer Vegetables
- Prep time 45 minutes
- Cook time 30 minutes
- Serves 2-4
Author Notes
There's something that bothers me colloquially in French with the word "tarte." Many French people will refer to quiches as tarts, which is not the same thing. One has eggs, the other doesn't.
Secondly, this is different than a savory pie. I associated savory pies with the UK and they usually are meaty like a chicken pot pie or something of this sort. This is also not a pizza. The dough is different, more flakey (feuille in French means leaf), and it's more vegetables with a little sauce and cheese rather than the reverse.
In French they often refer to the the trifecta of tomatoes, zucchinis, and eggplants as "légumes du soleil" meaning vegetables of the sun. I'm not sure if this is a reference to summer or the south of France à la provençale.
The first time I had a version of this was at a friend's home just outside of Toulouse on a hot July evening, which seems fitting. —Melissa P
Ingredients
-
1
bell pepper
-
1
tomato
-
1
small zucchini
-
1
small eggplant
-
2 tablespoons
pesto
-
1
pâte feuilleté (preferably Herta brand)
-
1/2 cup
emmental, parmesan, or other simple shredded cheese
-
1
buffalo mozzarella
-
1 dash
herbes de provence
Directions
- Slice your eggplant and zucchini into thin circles. Place each in their own strainer and salt generously. Let them sweat for at least 30 minutes. I know this is the annoying part, but the longer you can let them sweat the less soggy the tart will be.
- Slice the tomato and pepper.
- Put the dough in a tart/quiche pan with a layer of parchment paper underneath (in France they come wrapped in it already which makes it handy). Prick the dough with a fork many times. Then using a spoon cover the dough with a thin layer of pesto.
- Once the vegetables have sweated pat dry at least twice with paper towels. Then add all your vegetable to the tart shell.
- Sprinkle the vegetables with your choice of shredded cheese. I usually buy Président's le 3 saveurs of tomme, émmental and mozzarella. Cover the vegetables but just enough that you see them still a bit.
- Slice up the buffalo mozzarella and place on top. Sprinkle with herbes the provence.
- Make sure the pastry dough isn't falling over, you may need to pinch to the top edge like a pie. Bake at 200°C for about 20-25 minutes, then reduce to 180°C for another five, until the cheese begins to brown.
See what other Food52ers are saying.