Provençal tart

Provençal tart

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(9 ratings)

Ready in 1¾-2 hours, including baking time

More effort

Cuts into 8 big wedges
Enjoy summery Mediterranean flavours with this tomato, olive and aubergine tart from Tony Tobin

Nutrition and extra info

Nutrition: per wedge

  • kcal431
  • fat31g
  • saturates12g
  • carbs30g
  • sugars0g
  • fibre4g
  • protein10g
  • salt1.26g
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Ingredients

    For the pastry

    • 225g plain flour, preferably organic (Dove's Farm is good)
    • 100g butter, cut into pieces
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tsp dried basil
      Basil

      Basil

      ba-zil

      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    • ½ tsp dried oregano
      Oregano

      Oregano

      or-ee-gar-no

      Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

    • 1-2 tbsp finely chopped sundried tomatoes
    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 egg beaten, for brushing (optional)
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the sauce

    • 3 small peppers, preferably different colours
      Peppers

      Pepper

      pepp-ah

      Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 fat garlic cloves, crushed
    • ½ tsp dried oregano
      Oregano

      Oregano

      or-ee-gar-no

      Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

    • 1 tbsp chopped sundried tomatoes
    • 400g can chopped tomatoes
    • 1 tbsp tomato purée
    • 1 tbsp red wine vinegar

    For the filling

    • 100ml/3½ fl oz olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 medium aubergine, cut into 1cm thick slices
      Aubergine

      Aubergine

      oh-ber-geen

      Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

    • 1 tbsp dried basil
      Basil

      Basil

      ba-zil

      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    • 4 medium or 3 large tomatoes, sliced
      Tomato

      Tomato

      toe-mart-oh

      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • good handful chopped fresh basil leaves
    • about 18 black olives, preferably unpitted
    • 100g mozzarella, grated
    • 50g cheddar, coarsely grated
      Cheddar

      Cheddar

      Ched-ah

      Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

    Method

    1. To make the pastry, put the flour in a bowl with the butter, then rub together to resemble breadcrumbs. Stir in the basil, oregano and sundried tomatoes, then pour in the olive oil and about 4 tbsp cold water to make a soft dough (it will be a bit softer than regular pastry). Wrap in cling film and chill for one hour.

    2. While the pastry is chilling, make the sauce. Halve, seed, then dice the peppers and reserve half for the filling. Heat the oil in a medium saucepan. Add the garlic, oregano and peppers and cook for 5 minutes, stirring occasionally, until the peppers start to soften. Tip in the rest of the sauce ingredients and simmer over a medium heat, uncovered, for about 10 minutes until reduced to a thick sauce. Stir frequently so it doesn’t stick. Season well and set aside to cool completely.

    3. Preheat the oven to fan 180C/conventional 200C/ gas 6. For the filling, line a baking sheet with parchment or greaseproof paper, drizzle with 1 tbsp of the oil and lay the aubergines slices over it. Drizzle the rest of the oil over the top – it seems a lot, but it all gets soaked up – then scatter with the dried basil and some salt and pepper. Bake for 20-25 minutes until the slices look golden, and are tender when poked with a knife.

    4. Roll out the pastry to a circle, about 40cm, and use to line a 28cm fluted flan tin (preferably loose-bottomed). Bend the pastry over the edges and trim with scissors so you have a 1-2cm overhang. Put the tin on a baking sheet. Prick the pastry base, brush it with egg if you wish to give a crisper crust, and bake blind for 10 minutes (there’s no need for baking beans).

    5. Spread the sauce evenly over the bottom of the pastry. Lay the aubergines on top, then the sliced tomatoes and a good handful of chopped basil. Season with salt and pepper.

    6. Now scatter with the reserved peppers and olives, then the grated cheeses, right up to the edges.

    7. Bake for 20-25 minutes until golden. Let the tart cool a little, then trim off the pastry edges with a sharp knife for a neat finish.

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    Comments, questions and tips

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    Comments (10)

    raincloud_'s picture
    4

    Everyone in the family enjoyed this tart so it was well worth the time taken to make.

    thecherub's picture
    4

    We really enjoyed this, even my meat loving OH. It took a long time to make but was time well spent on a Sunday afternoon. The filling was a bit too wet when it came out of the oven, but improved as it was left to cool. The pastry was not great but I put that down to me, not the recipe. I will definately try again. We are having the leftovers for packed lunches today! Might even try it as a calzone!

    klee34's picture
    5

    Works well. Added goats cheese instead of cheddar and managed to make it gluten free with Doves Farm gluten free mixture. Tasty.

    carolineb's picture
    4

    Good and filling but needed to add sugar to sauce and salt to dough. Aubergines were very nice.

    wellmichelle's picture
    5

    This was really tasty, and went down a treat. The only two things I changed were I put pieces of sliced goats cheese on top instead of the mozzarella and chedder, and used a bought pastry (I was short of time!). Next time I will definately be making two!

    bowley1's picture
    5

    I actually made this as more of a calzone than a tart and it worked out great, my two kids (8 and 1) lapped it up and didnt even realise they were eating veggies like aubergine!!!

    notmum's picture
    5

    This was absolutely delicious and the pastry was gorgeous, it will definately be a favourite in this house!!

    spanish-godess's picture

    I made this tart a lot of times and always great. Everybody loved it!!.

    I think the pastry is fantastic,

    dlloyd's picture
    5

    I changed the Aubergines to Courgettes and it is a much nicer tart. I have made this many times and all my friends have loved it and ask for the recipe.

    esmehorner's picture
    1

    Did not like the pastry, filling was good.

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