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Provençal Tart

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Ingredients for 6 servings:

  • 200 g puff pastry
  • 3 tbsp olive oil
  • 4 bell peppers, red and green, pitted and diced
  • 150 g whipped cream
  • 1 egg(s)
  • 2 zucchini, sliced
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the puff pastry in a 20 cm springform pan. Then chill for 20 minutes. Heat 2 tablespoons of olive oil in a pan and sauté the bell peppers for about 8 minutes, stirring frequently, until softened. Whisk the cream and egg in a bowl. Season with salt and pepper and add the bell peppers. Heat the remaining oil in the pan and fry the zucchini slices for 4-5 minutes until lightly browned. Pour the bell pepper mixture into the springform pan and arrange the zucchini slices on top. Bake the tart in a preheated oven at 180°C for 35-40 minutes, until the pastry is firm and golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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