There is nothing more French than a boulangerie. Home to some of France’s most divine culinary pleasures. Their glass cases are filled with sweet and savory masterpieces… all in neat little rows.
It makes me happy to just stand there and gaze at their intricate designs and stunning perfection. Even if I don’t indulge.
Looking for something savory instead of sweet on a warm August day, I wandered into my favorite French bakery and boulangerie. There, I discovered an amazing summer vegetable tart I couldn’t wait to sink my teeth into. And believe me, it didn’t disappoint.
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Tian Provencal is a classic French dish that has been served in different forms since the Middle Ages. Some recipes require up to an hour and a half to bake in the oven. Ours will bake in under 20 minutes.
A perfect seasonal dish for lunch, appetizers or a side dish, Tian Provencal is pretty enough to serve to guests, delicious enough to hide in the back of the refrigerator for that late night snack after everyone’s gone.
And here is one of its best secrets… it’s incredibly easy!
2 sheets frozen puff pastry, defrosted
1 container Creme Fraiche
1 zucchini, sliced
1 summer squash, sliced
3 plum tomatoes, sliced
2 tablespoons Parmesan Cheese
1 bunch fresh basil, torn
salt and freshly ground pepper
Preheat oven to 400 degrees.
Spray two baking sheets with non-stick cooking spray. Roll out puff pastry sheets, one per baking sheet. Spread about 1/4 cup Creme Fraiche on each pastry. Then layer vegetables in rows on each pastry. We began with tomatoes, then layered the zucchini and finally the summer squash, before beginning again. I try to begin and end with a row of tomatoes. Season with salt and pepper and sprinkle fresh basil on each tart.
Bake in a 400-degree oven for about 20 minutes, or until golden brown and nicely puffed around the edges. I begin checking at about 16 minutes.