My Provençal Vegetable Tart is a savory summertime tart topped with roasted vegetables and creamy feta cheese. This mix of vegetables –eggplant, zucchini, squash and tomatoes—is that of a traditional ratatouille with the flavorings of herbs de Provence. If you aren’t familiar with this French mix of herbs, it is a fragrant mix of dried lavender, rosemary, savory, thyme and fennel that works wonderfully on roasted vegetables like in this dish, or even your favorite cut of steak or grilled chicken.
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Provençal Vegetable Tart
Ingredients:
- 1 sheet of frozen puff pastry (1/2 of a store bough package), thawed
- 1 small eggplant, cut into ½-inch rounds
- 1 zucchini, cut into rounds
- 1 squash, cut into rounds
- 2 plum tomatoes, cut into rounds
- 2 garlic cloves, minced
- Extra virgin olive oil
- Salt & Pepper
- ½ teaspoon dried Herbs de Provence
- Crumbled Feta Cheese
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and place the vegetable rounds in a single layer on the baking sheet. Sprinkle the minced garlic over the tomato slices. Drizzle the vegetables with olive oil and season with a pinch of salt and pepper and the herbs de Provence.
- Roast the vegetables for 25-30 minutes, or until they are tender. In the meantime, prepare another baking sheet with parchment paper and on it, place the thawed square of puff pastry. Crimp the edges to make a small border around the puff pastry square.
- Top the puff pastry with the roasted vegetables and bake for 20 minutes, or until the pastry is browned and puffed. Sprinkle with the crumbled feta cheese and serve warm.
Tagged: eggplant, garlic, herbs de provence, Provencal, puff pastry, puff pastry tart, squash, tart, tomatoes, vegetarian, zucchini
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