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 stand 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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It was so delicious — I had to recreate this French tart… this Tian Provencal at home.
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. This one will bake in under 20 minutes.
A perfect seasonal dish for lunch, brunch, or a summer afternoon tea. Tian Provencal is pretty enough to serve to guests, delicious enough to hide in the back of the refrigerator for a late night snack after everyone’s gone.
And here is one of its best secrets… it’s incredibly easy!
Classically French Tian Provencal
An incredibly simple tart with fresh ingredients, inspired by my favorite French boulangerie. It’s a summer mainstay!
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 18 servings
- Category: Appetizer
- Method: Bake
- Cuisine: French
2 sheets frozen puff pastry, defrosted
4 ounces Creme Fraiche
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
Preheat oven to 400 degrees. Line two baking sheets with parchment or spray with cooking spray.
Roll out puff pastry sheets until the lines have disappeared, one per baking sheet. In a small bowl combine Creme Fraiche and 1 tablespoon chopped herbs. Spread 1/4 cup Creme Fraiche herb mixture on each pastry. Begin and end with a layer of tomatoes slices. In between, alternate layers of zucchini, summer squash, and tomato slices. Repeat until each puff pastry is full. Season liberally with coarse sea salt, black pepper, and Parmesan cheese; drizzle or brush with olive oil.
Bake in a 400-degree oven 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.
Slice and enjoy!
A reader commented below about possibly drizzling the tian with an herb-infused olive oil after baking. I’ve not tried this, but it sounds amazing!
- Serving Size: 1 slice
- Calories: 126
- Sodium: 197 mg
- Fat: 8 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
Keywords: french tart, vegetable tart, zucchini, tomatoes