Quick Provençale Tart

Tarte provençale ( Provençale tart)

Oh man! Between my ornithological outings, and organising our 8th annual Irish Food Festival at work ( plus a disastrous broadband at home), blogging recipes and stories has been have been a bit of a challenge! Anyhoo, I couldn’t let this little ripper being unshared! I make this great recipe in the summer, to put me in the mood I guess; I call it “Tarte provençale” or ” Provençale Tart” it’s all good I swear, all good!

For The Flaky Pastry: You’ll Need…

  • 150g of Triticum ( durum flour or semola)
  • 100g of salted butter
  • a wee bit of cold water ( 5-6 tbsp)

For Flaky Pastry: How to?

First, put the butter in the freezer for 5 to 10 minutes. Pour the flour in a large bowl. Take the butter out of the freezer and coarse grate it with your cheese grater. With a metal spatula, mix all the butter and flour together. Add little by little the water, keep using your spatula, then your hands to make a nice dough ball. If it is a bit too wet, add a bit more flour. Wrap in cling film and allow to rest in the fridge for 30 minutes.

For the toppings: You’ll need…

  • a bunch of organic asparagus
  • a red onion sliced
  • 8 organic cherry tomatoes sliced
  • roasted red peppers, sliced
  • sun dried tomatoes mezze ( thinly chopped sdt, capers, black olives and garlic)
  • a wee bit of passata
  • 100g of fresh feta cheese
  • 200g of buffalo mozzarella
  • a sprinkle of herbes de Provence ( thyme will do)
  • cracked black pepper

How to?

First, cook the asparagus tips in salted boiling water for 6 minutes; cool and dry. Roll the dough in a buttered and floured oven dish. With a table spoon, put a bit of passata at the bottom, lay the asparagus, sliced red onions, roasted red peppers, cherry tomatoes, the sdt mezze here and there, crumble the feta and the chunks of buffalo mozzarella. Finish with a sprinkle of herbes de Provence ( or thyme) and a few turns of the black pepper mill. Egg wash the edges of the pastry, and bake at 200c for 25 minutes…

Food festival and a wee Irish Lamb
Food Festival time!

So there, I thought you might like to try this little gem this weekend, or during the summer… You won’t regret it! And if you want to see what I am up to at the mo, here is a link to our busy times! http://sheridanscheesemongers.com/sheridans-annual-irish-food-festival/

Tarte provençale

Keep Well and Eat Happy,

Slán Tamall


21 thoughts on “Quick Provençale Tart

    1. Hi Terry! Yes, all is good, busy with our food festival next Sunday, after I’ll take a bit of time off, take my camera out for a drive, you know, get some inspiration 🙂 That recipe is easy with big rewards, thank you! Keep well my man and chat soon!

  1. Ooooooh Franck is back with a flaky pastry based recipe!! I love it so much when you do that, your tarts always look like I wouldn’t share one piece with you if one of them was served on my table! And your version of Provençale tart – of course – sounds delicious 🙂 Thanks for the tips on the flaky pastry technique, and I really love your ingredients combo too! The Irish food festival sounds like a lot of fun, I’ve never been to one, but that’s definitely on my bucket list!

    1. Haha… Thank you Sophie! Who am I to brag about Provence to you! 😀 Flaky pastry is my favourite, looks great, taste great, and no mess in the kitchen ( well, not much). A great little feast with the colours of summer… Thank you! 🙂

      1. I’ve opted for congratulating you on the recipe and choice of ingredients because it IS a super choice of ingredients, plus I have never tried this combo but will do soon enough – wouldn’t allow myself to miss out on this, especially when I got overtaken by Hungry Breton right here 😉

      2. You are a sweet heart, thank you Sophie! You are a wee legend and I love your adventures, The Hungry Breton who doesn’t travel… 😉 ( well, in different ways I guess!)

      3. Thank you… It means a lot when people get me. I have a lot of respect for you and what you do. The world needs your kind of attitude, I mean it! ave a great weekend my friend! 🙂

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