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Vegetable Provencal Tart
30 min prep time
50 min cook time
8servings
Recipe by
Robyn Webb
Source
The American Diabetes Association Diabetes Comfort Food Cookbook
Photo by
Renee Comet
How to Make Vegetable Provencal Tart
Robyn Webb has a friend of who owns a cooking school in Arles, France, and each time Robyn visits, her friend makes her fabulous vegetable tart. Hers is a bit higher in fat, but Robyn trimmed it down a bit. All the flavor, but not all the fat.
30 min prep time
50 min cook time
8servings
1/8 tart
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Step-By-Step Instructions:
- Coat large nonstick skillet with nonstick cooking spray and set over medium-high heat until hot. Reduce heat to medium-low and sauté onion until very soft and golden, about 20 minutes. Add the balsamic vinegar and sauté for another 5 minutes. Transfer to plate.
- Preheat oven to 400°F. Mix flour, thyme, and 1/4 teaspoon salt in a large bowl. Stir in water and oil, just until a soft dough forms. Lightly sprinkle work surface with flour and roll out dough with a rolling pin into a 16 × 10-inch rectangle or 13-inch round. Fold in half and transfer to 12 × 6-inch tart pan or 9-inch round tart pan with removable bottom. Trim the edges. Spread the Dijon mustard evenly over the bottom of the tart with the back of a spoon.
- Lightly coat skillet again with nonstick cooking spray and set over medium heat. Add zucchini to the skillet with 1/4 teaspoon black pepper and sauté until golden, 5–7 minutes.
- Arrange a layer of tomatoes, followed by the zucchini, another layer of the remaining tomatoes, and the onion, overlapping them slightly on the bottom of the tart. Sprinkle with remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the Parmesan cheese. Bake for about 20 minutes until tart is a lightly golden brown. Remove from the oven and sprinkle the top with the basil and return to the oven for 3 more minutes. Let the tart cool for 5 minutes, then slice into wedges and serve.
Nutrition facts
8 Servings
-
Serving Size
1/8 tart
- Amount per serving Calories 150
-
Total Fat
4.5g
- Saturated Fat 0.8g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 185mg
-
Total Carbohydrate
25g
- Dietary Fiber 2g
- Total Sugars 5g
- Added Sugars 0g
- Protein 4g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
nonstick cooking spray (nonstick)
1
large sweet Vidalia onion (halved and sliced into 1/3-inch pieces)
1
balsamic vinegar (good-quality)
1 tsp
all-purpose flour
1 1/2 cup
fresh thyme (chopped)
1 1/2 tsp
Kosher Salt (divided)
1/2 tsp
ice water
1/3 cup
olive oil
2 tbsp
Dijon Mustard
1 tbsp
medium zucchini (cut diagonally into 1/8-inch long slices)
1
black pepper (divided)
1/2 tsp
medium tomatoes (cut into 1/4-inch slices)
2
Parmesan cheese (freshly grated)
2 tbsp
fresh basil (chopped)
1/4 cup
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