Provençal tart

Provençal tart

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 1¾-2 hours, including baking time

Skill level

Moderately easy

Servings

Cuts into 8 big wedges

Enjoy summery Mediterranean flavours with this tomato, olive and aubergine tart from Tony Tobin

Nutrition and extra info

Nutrition info

Nutrition per wedge

kcalories
431
protein
10g
carbs
30g
fat
31g
saturates
12g
fibre
4g
sugar
0g
salt
1.26g

Ingredients

For the pastry

  • 225g plain flour, preferably organic (Dove's Farm is good)
  • 100g butter, cut into pieces
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • 1-2 tbsp finely chopped sundried tomatoes
  • 1 tbsp olive oil
  • 1 egg beaten, for brushing (optional)

For the sauce

  • 3 small peppers, preferably different colours
  • 2 tbsp olive oil
  • 2 fat garlic cloves, crushed
  • ½ tsp dried oregano
  • 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
  • 1 medium aubergine, cut into 1cm thick slices
  • 1 tbsp dried basil
  • 4 medium or 3 large tomatoes, sliced
  • good handful chopped fresh basil leaves
  • about 18 black olives, preferably unpitted
  • 100g mozzarella, grated
  • 50g cheddar, coarsely grated

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, October 2003

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lorrsmac's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

thecherub's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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

wellmichelle's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 2
  • 3
  • 4
  • 5

Did not like the pastry, filling was good.

Questions

Tips