Tarte à la Provençale

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Here is an original recipe for Tarte à la Provençale! It is a zucchini, eggplant and tomato tarte seasoned with herbs of Provence and baked on an olive oil based crust. To accompany this tarte, I added crumbled feta cheese on top. Simple but delicious!

Zoom on a zucchini, eggplant and tomato tarte with feta cheese

A tarte baked in a pan!

The special thing about this tarte: I baked it 100% in the pan, without a tarte pan. Of course, you don’t have to cook this tarte in a pan, but it saves time and avoids having too many dishes to clean afterwards!

To do this, I simply sautéed my vegetables in the pan for a few minutes to precook them. Then I put the tarte dough directly into my pan, this one is non-stick but you can add a drizzle of olive oil to the bottom of the pan to make sure the dough doesn’t stick. Then, I put my vegetables on the dough and put the whole pan in the oven for 30 min at 200 °C.

Focus on a no-bake tarte with zucchini, eggplant and sliced tomatoes

More Provencal recipes

Recipe for Tarte à la Provençale

For 4 servings you need the following ingredients.

Ingredients

For the tarte crust

  • 250 g of flour
  • 8 g of salt
  • 60 ml olive oil
  • 50 ml of water
  • 1 egg

For the tarte

  • 2 zucchini
  • 1 eggplant
  • 3 tomatoes
  • Herbs of Provence
  • Salt and pepper
  • Feta cheese
  • Fresh thyme

Preparation

For the tarte crust, mix the flour, salt, olive oil and egg in a kitchen machine. Form a ball and let it rest while you prepare the rest.

Preheat oven to 200°C.

Cut the zucchini, eggplant and tomatoes into slices. Sauté the zucchini in a pan with a drizzle of olive oil for 3 minutes. Add a pinch of herbes de Provence, salt and pepper. Do the same with the eggplants.

Roll out the dough and form a circle. Place the dough in the pan. Arrange alternating slices of zucchini, eggplant and tomatoes. Cover with all the dough.

Put the pan in the oven for 30 minutes at 200°C. Garnish with crumbled feta cheese and fresh thyme.

Be sure to use a pan suitable for oven (cast iron pan).

Zoom on a zucchini, eggplant and tomato tarte with feta cheese

Frequently Asked Questions

Can I substitute some of the ingredients ?

As with every blog post, here are some tips for substituting ingredients in this recipe:

  • Zucchini, eggplant, tomatoes: You can substitute zucchini, eggplant and tomatoes with other vegetables such as yellow zucchini, peppers or pre-cooked potatoes.
  • Herbes de Provence: Herbes de Provence is a mixture of herbs that contains, depending on the recipe, dried herbs such as thyme, rosemary, savory, marjoram and oregano. You can therefore replace the herbs de Provence with dried thyme and rosemary.
  • Feta: You can replace the feta cheese with fresh goat cheese or a ball of mozzarella in the center of the pie.

Can we prepare this tarte in advance?

Yes, you can prepare this Tarte à la Provençale in advance.

How long does this tarte keep?

This Tarte à la Provençale can be kept for 3 days in the refrigerator. Add the feta cheese at the last minute as it tends to change taste quickly and become a bit stronger over time.

Can we freeze this tarte?

Yes, this tarte freezes very well!

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Print Recipe

Tarte à la Provençale

Here is an original recipe for Tarte à la Provençale! It is a zucchini, eggplant and tomato tarte seasoned with herbs of Provence and baked on an olive oil based crust. To accompany this tarte, I added crumbled feta cheese on top. Simple but delicious!
Like to support my work?Rate this recipe by clicking on the hearts!
5 de 1 vote

Click on the hearts

Prep Time 10 mins
Cook Time 30 mins
Course Main course
Cuisine French
Servings 4
Calories 504 kcal

Ingredients
  

For the tarte crust

  • 250 g of flour
  • 8 g of salt
  • 60 ml olive oil
  • 50 ml of water
  • 1 egg

For the tarte

  • 2 zucchini
  • 1 eggplant
  • 3 tomatoes
  • Herbs of Provence
  • Salt and pepper
  • Feta cheese
  • Fresh thyme

Instructions
 

  • For the tarte crust, mix the flour, salt, olive oil and egg in a kitchen machine. Form a ball and let it rest while you prepare the rest.
  • Preheat oven to 200°C.
  • Cut the zucchini, eggplant and tomatoes into slices. Sauté the zucchini in a pan with a drizzle of olive oil for 3 minutes. Add a pinch of herbes de Provence, salt and pepper. Do the same with the eggplants.
  • Roll out the dough and form a circle. Place the dough in the pan. Arrange alternating slices of zucchini, eggplant and tomatoes. Cover with all the dough.
  • Put the pan in the oven for 30 minutes at 200°C. Garnish with crumbled feta cheese and fresh thyme.
  • Be sure to use a pan suitable for oven (cast iron pan).

Nutrition

Sodium: 1102mgCalcium: 175mgVitamin C: 33mgVitamin A: 1156IUSugar: 9gFiber: 7gPotassium: 834mgCholesterol: 63mgCalories: 504kcalTrans Fat: 1gMonounsaturated Fat: 13gPolyunsaturated Fat: 2gSaturated Fat: 6gFat: 23gProtein: 15gCarbohydrates: 62gIron: 4mg
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