Delicious hot or cold. I added courgette when I prepared it.
- Carbohydrate 17.9909769230769 g
- Cholesterol 0 mg
- Fat 32.2947730769231 g
- Fiber 3.42271164288888 g
- Protein 3.79924615384615 g
- Saturated Fat 5.01003057692308 g
- Serving Size 1 1 Serving (276g)
- Sodium 42.8196153846154 mg
- Sugar 14.568265280188 g
- Trans Fat 1.11570192307692 g
- Calories 365 calories
Step-by-step
- Pre-heat the oven at 210C (7)
- Roll out the puff pastry
- Saute onion and garlic 5 mins in 1 tbs hot oil. Then pour over the pastry.
- Slice tomatoes thinly and arrange in pastry. Salt and Pepper. Herbes de Provence. then 2 tbs olive oil.
- Put in ovem for 25 mins.
- When baked, sprinkle basil and rest of the olive oil/
Unlike a traditional quiche reliant on an egg custard base, this Provençal vegetable tart depends entirely on a dry, high-heat bake to maintain structural integrity. Water management remains the primary challenge when working with high-moisture vegetables like fresh tomatoes and squash. Slicing produce uniformly and salting them prior to assembly draws out excess surface moisture that would otherwise render the puff pastry soggy.
Managing Texture and Moisture
Crisp laminated pastry requires intense, direct heat from the bottom oven rack. Poking small holes in the raw dough with a fork permits trapped steam to escape during the first ten minutes of baking, preventing large bubbles from lifting the filling. Olive oil brushed directly onto the pastry acts as a lipid barrier against the juices released by the baking tomatoes.Make-Ahead and Freezing Strategies
Unbaked assemblies hold shape in the refrigerator for up to twelve hours if wrapped tightly in plastic film to prevent the pastry from drying out. Freezing a fully baked tart works successfully when the slices are cooled entirely to room temperature before being sealed in airtight containers. Raw tomatoes, however, undergo cellular breakdown during freezing, yielding a softer texture upon thawing.Reheating Protocols
Reactivating a chilled or thawed tart requires an oven preheated to 180 degrees Celsius rather than a microwave. Placing the tart on a preheated baking steel or heavy sheet pan for eight to ten minutes crisps the bottom fat layers again. High humidity inside kitchen microwaves melts butter crystals instantly, destroying the flaky layers built into the laminated dough.
