Provençal tart with paprika sauce

Ingredients for 3 servings:

• 1 onion(s), red
• 2 zucchinis
• 1 bell pepper(s)
• 1 can of tomatoes, peeled
• n. B. Olives, black
• n. B. bacon, diced
• salt and pepper
• Herbs of Provence
• 250 g flour
• 125 g butter, room temperature
• 1 egg yolk
• 2 tbsp water, cold
• salt and pepper
• 1 onion(s)
• 1 bell pepper(s)
• salt and pepper
• Balsamic vinegar
• Parmesan
• olives

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

First, prepare the dough: Sift the flour and crumble it with butter flakes. Mix it with egg yolk and water to form a smooth dough, shape it into a ball, cover it, and refrigerate it. For the filling, finely chop the onion, halve the zucchini lengthwise and scoop out the seeds with a spoon, then quarter it and cut it into small pieces. Chop the bell pepper into small pieces and finely chop 2 canned tomatoes. Sauté the onion, add the zucchini and bell pepper, and continue to sauté. Add the bacon, olives, and chopped canned tomatoes. Season with salt, pepper, and Provençal herbs. Remove from the heat and let cool. Remove the dough from the refrigerator. Now make the sauce: Cut the onion into eighths and sauté. Chop the bell pepper, add it, and continue to sauté. Add the remaining canned tomatoes with their juice and sauté until soft. Once everything is soft, puree the sauce with a hand blender and season with salt, pepper, and a dash each of balsamic vinegar and olive oil. Serve with the tart. Grease a tart pan (with a removable bottom) or a fruit tart pan and line it with the pastry. Spread the filling on top and sprinkle with Parmesan cheese. Bake at approximately 180°C on the middle rack for about 15-20 minutes.