Tarte Provencale

A delicious savory tart made with ratatouille. This is a good way to use up leftover ratatouille in place of this vegetable mixture.

• Preparation Time: 35 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 25 mins
• Calories: 270 Calories

Ingredients

• 2 eggs
• ¼ cup milk
• 1 clove garlic, minced
• salt and pepper to taste
• 2 teaspoons olive oil
• ½ cup shredded Swiss cheese
• 1 onion, minced
• 1 (9 inch) prepared pie crust
• 2 zucchini, cut in half lengthwise, then cut into 1/2-inch half moons
• 6 tomatoes, cubed
• ½ teaspoon herbes de Provence, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Sprinkle the swiss cheese onto the bottom of the pie shell, and set aside.

Step 2

Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the zucchini, tomatoes, and herbes de Provence, and cook 3 minutes more; season the mixture with salt and pepper to taste. Turn the heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.

Step 3

Spread the vegetable mixture into the pie shell over the shredded cheese, and flatten the top. Whisk together the eggs and milk, and pour over the vegetable mixture.

Step 4

Bake in the preheated oven until the custard has set, about 20 minutes.