Provençal tart

Name: Provençal tart
Prep time: 1 h 55 min
Cook time: 1 h
Total time: 2 h 55 min
Yield: Serves 4-6
Cuisine: French
Ingredients: 100 ml (3¼ fl oz) cream; 2 tablespoons chopped fresh basil; 1 egg yolk; 1 eggplant (aubergine), diced; 1 zucchini (courgette), diced; 2 cloves garlic, finely chopped; 200 g (6½ oz) tomatoes, peeled, seeded and chopped; pinch of salt; 1 small onion, diced; olive oil, for cooking; 2 tablespoons olive oil; 10 g (¼ oz) fresh yeast or 5 g (⅛ oz) dried yeast; 1 egg; 200 g (6½ oz) plain flour; 1 teaspoon caster sugar; 1 teaspoon salt

Preparation info

Serves
4-6

Difficulty
Complex
Ready in
3 hr

Appears in

Quiches & Pastries

By Le Cordon Bleu

Published 1998

About

Bursting with the flavours of the south of France, the filling for this yeast-dough tart consists of onion, garlic, tomato, zucchini and eggplant, cooked in olive oil and lightly flavoured with fresh basil.

Ingredients

Pastry

200 g (6½ oz) plain flour
1 teaspoon salt

Europe
France
Main course
Pie
Mediterranean
Vegetarian

Method

To make the pastry, sift together the flour, salt and sugar into a large bowl. Make a well in the centre. In a bowl, dissolve the yeast in 60 ml (2 fl oz) warm water. Whisk in the e