Provençal tarts

Name: Provençal tarts
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 200 grams puff pastry, thawed if frozen; 1 serving beaten egg, for brushing; 1 teaspoon dried thyme; 5 Tbsps extra-virgin olive oil; 1 medium or 2 medium onions, preferably white, very finely sliced; 2 yellow peppers, quartered and seeded; 1 small aubergine; 1 garlic clove, finely chopped; 6 sunblush or sundried tomatoes; 1 serving basil oil for drizzling; 50 grams wild rocket, to serve; 2 Tbsps lemon juice

If you want to add more dairy free and lacto ovo vegetarian recipes to your recipe box, Provençal tarts might be a recipe you should try. This recipe serves 6. One portion of this dish contains roughly 5g of protein, 28g of fat, and a total of 362 calories. A mixture of peppers, onions, thyme, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 55 minutes. Carrots Provencal, Provençal Marinade, and Asparagus Provencal are very similar to this recipe.

Instructions

Preheat the oven to fan 200C/ conventional 220C/gas

Equipment you will use

Oven

Roll out the pastry thinly and cut out a 24cm square.

Ingredients you will need

Roll

Cut into three, then in half to make six rectangles, and transfer to a baking sheet. Prick all over with a fork, brush with a little beaten egg and sprinkle with half the thyme.

Ingredients you will need

Thyme

Egg

Equipment you will use

Baking Sheet

Bake for 12-15 minutes until pale golden, then press the pastries down lightly to flatten slightly and leave to cool on a wire rack.

Equipment you will use

Wire Rack

Oven

Heat 3 tbsp of the olive oil in a small pan, add the onions and the remaining thyme and season with salt and pepper. Cook very gently, stirring often, for about 30 minutes until the onions are completely softened but not coloured.

Ingredients you will need

Salt And Pepper

Olive Oil

Onion

Thyme

Equipment you will use

Frying Pan

Remove from the heat and leave to cool.

Spread out the peppers over the grill pan, skin side up. Grill until the skins are evenly blackened. When cool enough, peel off the skins.

Ingredients you will need

Peppers

Spread

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Grill Pan

Grill

Transfer to a dish and set aside.

Cut the aubergine into 12 slices and spread out over the grill pan.

Ingredients you will need

Eggplant

Spread

Equipment you will use

Grill Pan

Brush lightly with olive oil and heat under the grill until lightly coloured, then turn over, brush again with olive oil and grill until just tender.

Ingredients you will need

Olive Oil

Equipment you will use

Grill

Transfer to a dish, drizzle with a little more olive oil and add the garlic. Stir gently and leave to cool. (Up to this point, everything can be prepared up to a day ahead. Wrap the pastry in foil, cover the vegetables and store in the fridge.)

Ingredients you will need

Vegetable

Olive Oil

Garlic

Wrap

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Aluminum Foil

Up to an hour before serving, set the pastry rectangles on a baking sheet and spread each with a thin layer of onion. Arrange the yellow peppers, aubergine and tomatoes on top. Season with salt and pepper, drizzle with a little basil oil and bake for 5-8 minutes until warmed through. To serve, transfer to serving plates and pile a small handful of rocket on the side.

Ingredients you will need

Salt And Pepper

Yellow Pepper

Eggplant

Basil Oil

Tomato

Arugula

Spread

Onion

Equipment you will use

Baking Sheet

Oven

Drizzle each portion with lemon juice and a little more basil oil.

Ingredients you will need

Lemon Juice

Basil Oil

Equipment

Ingredients

Servings:

200grams

puff pastry, thawed if frozen 1serving

beaten egg, for brushing 1teaspoon

dried thyme 5Tbsps

extra-virgin olive oil 1medium

or 2 medium onions, preferably white, very finely sliced 2

yellow peppers, quartered and seeded 1small

aubergine 1

garlic clove, finely chopped 6

sunblush or sundried tomatoes 1serving

basil oil for drizzling 50grams

wild rocket, to serve 2Tbsps

lemon juice

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tart works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.