Classically French Tian Provençal
This boulangerie-inspired French Tian Provençal Tart layers tomatoes, zucchini, and summer squash with herbed crème fraîche and is baked on puff pastry. Finished with fresh herbs, Parmesan, and a drizzle of olive oil, it's an easy recipe to celebrate late summer!
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The Recipe Inspiration
French boulangeries are irresistible to me, with glass cases filled with beautiful sweet and savory pastries arranged in neat rows. Even when I do not indulge, I love pausing to admire the craftsmanship behind them.
On a warm August day, I stopped at a favorite French boulangerie looking for something savory and discovered a layered summer vegetable tart I could not forget.
Traditionally, a tian is a Provençal baked dish named for the shallow earthenware vessel in which it is cooked. This quick puff pastry version borrows its beautiful layers of summer vegetables and recreates the tart that inspired me at the boulangerie. Instead of a long, slow bake, it is golden and ready in about 20 minutes.
Late summer is the perfect time to enjoy all of the provincial favorites. I couldn't imagine summer without at least one day of Classic Ratatouille, which is easy to make at home.
Key Takeaways
- Tian Provençal is a simple puff pastry tart featuring layered vegetables, inspired by French baking traditions.
- This dish showcases the best of summer flavors and can be enjoyed as lunch, brunch, or an afternoon snack.
- Prepare Tian Provençal by rolling out puff pastry, layering vegetables, and baking until golden brown.
- The recipe bakes in under 20 minutes, making it a quick and easy option for summer gatherings.
- Explore more recipes like Easy French Apple Hand Pies in our French recipes collection.
When to Serve Tian Provençal
Serve this seasonal tart warm or at room temperature for lunch, brunch, or summer afternoon tea. It is pretty enough for guests yet simple enough for an easy summer meal.
And here is one of its best secrets... It's incredibly easy!
How to Make Tian Provençal
Line two baking sheets with parchment or spray with cooking spray.
Step 1: Prepare puff pastry
Preheat the oven to 400°F and line two baking sheets with parchment paper. Place one thawed puff pastry sheet on each pan and gently roll until the fold lines disappear.
Score a 1-inch border around each pastry without cutting all the way through. Prick the center with a fork, leaving the border untouched.
Stir the crème fraîche together with 1 tablespoon of the chopped herbs, then spread ¼ cup inside the border of each pastry.
Step 2: Layer vegetables
Arrange the vegetables over the crème fraîche, beginning and ending with tomato slices. Alternate the zucchini, summer squash, and tomatoes until each pastry is covered.
Season with coarse sea salt, black pepper, and Parmesan. Lightly brush or drizzle the vegetables and pastry borders with olive oil.
Step 3: Bake
Bake for 17 to 20 minutes, or until the pastry is golden and puffed around the edges. Begin checking at 16 minutes.
Garnish with the remaining herbs and, if desired, a little more sea salt and pepper. Slice and serve warm or at room temperature.
French Tian Provençal Tart
Ingredients
- 2 sheets frozen puff pastry thawed
- 4 ounces crème fraîche (about ½ cup)
- 1 zucchini thinly sliced
- 1 summer squash thinly sliced
- 3 plum tomatoes thinly sliced
- 2 tablespoons Parmesan Cheese
- 1 bunch fresh basil torn or fresh oregano, chopped
- coarse sea salt and freshly ground pepper to taste
- olive oil
Instructions
Prep
- Preheat oven to 400℉ and line two baking sheets with parchment or spray with cooking spray.
- Place one thawed puff pastry sheet on each prepared baking sheet. Gently roll each sheet until the fold lines disappear. Using a sharp knife, score a 1-inch border around the edges of each pastry, being careful not to cut all the way through. Prick the center of the pastry several times with a fork, leaving the border untouched.
- In a small bowl combine crème fraîche and 1 tablespoon chopped herbs.
Assembling the Tart
- Spread ¼ cup of the herbed crème fraîche inside the scored puff pastry border. Arrange the sliced vegetables over the crème fraîche, beginning and ending with tomato slices. Alternate the zucchini, summer squash, and tomatoes until the center of each pastry is covered.
- Season with coarse sea salt, black pepper, and Parmesan. Lightly drizzle or brush the vegetables and exposed pastry borders with olive oil.
Baking the Tart
- Bake for 17 to 20 minutes, or until the tart is golden brown and nicely puffed around the edges. I begin checking at about 16 minutes. Garnish with remaining chopped herbs and an additional sprinkling of sea salt and pepper. Then, slice and enjoy!
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Omg, that picture is from Saint Honore Bakery in Portland, OR! I love that place and their tian provencal, it's soooo good! Thanks for the recipe! <3
It’s my favorite too! Heading there today for some yummy treats. I’m so glad you liked it.
What type of parmesan do you use- shaved, grated, shredded?
Hi Ashley - any works but my preference is shaved or shredded. The shaved gives a really nice bite of flavor.
When is the Parmesan used?
Sprinkle it over the tian when you salt and pepper; before baking.
Looks delicious! Is it just me or would you drizzle olive oil over it? Maybe herb infused olive oil?
Yes! You know what, I do brush some olive oil on the tian before baking. I just realized it's so ingrained that I forgot to put it in the recipe. But drizzling olive oil after it's baked would be delicious. And an herb infused olive oil would be amazing! Thanks!!
Looks delicious! Is it just me or would you drizzle olive oil over it? Maybe herb infused olive oil?
A family member made this and we all loved it!
How many serving per sheet of Tian, please, and is there a nutritional chart available?
Thanks!
That's a great question! I bake mine on a half-sheet baking pan, rolled to fit -- thickness is about 1/8 - 1/4-inch. After baking, it shrinks back slightly. I cut each half-sheet into 9 servings for a total of 18 pieces. For me, it is a perfect portion size accompanied by a salad. However, my teenager will eat the entire sheet pan! For a more generous portion size, cut each pan into 6 pieces for a total of 12. The nutritional information below is for 1/18 pieces.
Nutritional Information according to FitnessPal: Classically French Tian Provencal, 1 serving(s): 54 calories, 5g fat
Here is the link to the nutritional information I've saved on MyFitnessPal: https://www.myfitnesspal.com/recipe/view/199844302802109
How do you serve it? Looks amazing!
Thank you, Laurie! I always serve it with a seasonal salad, warm or even room temperature. When I serve it to my family, I add some protein to the meal (teenagers). Chicken is always great but also love it with salmon. It pairs well with most anything!
This looks wonderful! We can't wait to try it!