Classically French Tian Provençal
A French Tian Provençal is an incredibly simple tart with beautifully layered vegetables drizzled in olive oil. In the classic French tradition, it’s a simple celebration of summer. And inspired by my favorite boulangerie.
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 Provençal at home.
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Tian Provençal 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 Provençal 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!
How to Make Tian Provençal
Line two baking sheets with parchment or spray with cooking spray.
Roll out 2 sheets of thawed puff pastry until the fold lines have disappeared. In a small bowl combine Creme Fraiche and 1 tablespoon of chopped herbs. Spread 1/4 cup Creme Fraiche herb mixture on each pastry.
Begin layering the vegetables, 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; brush the slices and edges of puff pastry with olive oil.
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 and an additional drizzle of oil.
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Classically French Tian Provençal
An incredibly simple tart with fresh ingredients, inspired by my favorite French boulangerie. It's a summer mainstay!
- 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
- olive oil
- 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!
For an added touch, drizzle an herb-infused olive oil over the tart!
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Nutrition Information:Yield: 18 Serving Size: 1 slice
Amount Per Serving: Calories: 60Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 47mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g
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!!
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?
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!