The Provençal tart is more than just a recipe: it's an invitation to a culinary journey to the vibrant markets of southern France. With its intense Mediterranean flavors and flamboyant colors, it delights even the most discerning palates. Perfect for a summer meal with friends or family, this tart combines the richness of anchovies with the freshness of basil for an absolutely irresistible result.
Practical information
Preparation time: 30 minutes
Cooking time: 25 minutes
Estimated calories: approximately 250 kcal per serving
Estimated average price: approximately 85 ₪ for the recipe
Ingredients
- 1 pre-rolled puff pastry sheet
- 2 sliced onions
- 2 cloves of minced garlic
- 4 tablespoons of olive oil
- 1 small can of anchovies
- 5 tomatoes
- Salt and pepper
- 1 tablespoon of herbes de Provence
- 20 finely chopped basil leaves
- 2 grilled peppers
Preparation steps
- Preheat the oven to 210°C.
- Line a mold with the pre-rolled puff pastry.
- Sauté the chopped onions and garlic in olive oil until they become translucent and fragrant.
- Spread this onion-garlic mixture evenly over the pie base.
- Cut the tomatoes into thin slices and arrange them in a harmonious rosette pattern on the dish.
- Season generously with salt and pepper, then sprinkle with herbs de Provence and drizzle with 2 tablespoons of olive oil.
- Add the anchovies sparingly, distributing them here and there to allow the other flavors to breathe.
- Complete with the grilled peppers, previously peeled, cut into strips or pieces.
- Bake for 25 minutes, until the pastry is golden and crispy.
- Before serving, sprinkle with freshly chopped basil and drizzle with the remaining olive oil, or prepare a marinade with chopped garlic and olive oil, which you will pour over generously.
For an even more spectacular result, grill your peppers directly over a flame or in the oven for a few minutes before peeling them—their skins will then come off very easily. If you're making this tart the day before, add the fresh basil only at the last minute to preserve its delicate flavor and vibrant color.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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