Provencal Vegetable Tart
A buttery puff pastry tart layered with caramelized onion, ribbons of zucchini, tomatoes, and herbs — easy enough for a weeknight, pretty enough for guests.
Ingredients
- all-butter puff pastry1 sheet (about 14 oz), thawed
- yellow onions2 large, thinly sliced
- zucchini1, thinly sliced
- yellow squash1, thinly sliced
- roma tomatoes2, thinly sliced
- Dijon mustard2 tbsp
- goat cheese4 oz, crumbled
- fresh thyme2 tsp, leaves
- extra-virgin olive oil3 tbsp
- large egg1, beaten (for egg wash)
Steps
Caramelize the onions.
Cook in olive oil over medium-low with a pinch of salt, stirring often, until deeply golden and jammy, 25 minutes.
Prepare the puff pastry.
Heat oven to 400F (200C). Roll the puff pastry on parchment to a 10x14-inch rectangle. Score a 1/2-inch border without cutting through. Brush the border with egg wash.
Add Dijon, onions, and goat cheese.
Spread the Dijon thinly inside the border. Top with caramelized onions, then crumbled goat cheese.
Arrange vegetables and season.
Lay zucchini, squash, and tomato slices in overlapping rows. Brush with olive oil and season with salt, pepper, and thyme.
Bake and cool the tart.
Bake on the parchment until the pastry is deeply golden and fully puffed, 28-32 minutes. Cool 5 minutes before slicing.
Nutrition, per serving. 315 calories. Protein 6.5 grams, 8 percent. Carbs 22 grams, 27 percent. Fat 23 grams, 64 percent. Fiber 3 grams, sugar 5 grams, saturated fat 7 grams, sodium 280 milligrams. Estimated from ingredients.
