Sun Tart à la Provençale

This is anoth­er way of mak­ing a “tarte soleil”, a.k.a. sun­burst tart, with puff pas­try (see the oth­er tarte soleil here). In this sun tart à la provençale, the rays of the sun are cov­er­ing the tart’s fill­ing. It looks beau­ti­ful, and it tastes even bet­ter! This tart uses fla­vors from the region of Provence, hence the name à la provençale. I love provençale cui­sine as it is light, healthy and fla­vor­ful!

Recipe

I looked at many dif­fer­ent French recipes for this tart. In the end, I made my own deli­cious recipe, which I am shar­ing with you today!

Print Recipe

Deli­cious and Beau­ti­ful Sun Tart à la Provençale

Puff Pas­try Sun Tart with fla­vors from the French region of Provence.

Course

Main Dish

Prep Time

10 min­utes

Cook Time

20 min­utes

Serv­ings

peo­ple

Ingre­di­ents

• 1 Puff Pas­try (store-bought)
• 1 zuc­chi­ni
• 16 cher­ry toma­toes
• 16 cher­ry-size moz­zarel­la balls
• crum­bled feta (enough to sprin­kle all over)
• herbes de provence (see recipe notes)
• salt as need­ed
• pep­per as need­ed
• 1 egg (for egg wash)

Course Main Dish Prep Time 10 min­utes Cook Time 20 min­utes Serv­ings peo­ple Ingre­di­ents 1 Puff Pas­try (store-bought) 1 zuc­chi­ni 16 cher­ry toma­toes 16 cher­ry-size moz­zarel­la balls crum­bled feta (enough to sprin­kle all over) herbes de provence (see recipe notes) salt as need­ed pep­per as need­ed 1 egg (for egg wash)

Instruc­tions

1. Pre­heat oven to 350 degrees Fahren­heit.
2. Roll out your puff pas­try in the shape of a cir­cle. In the mid­dle of the cir­cle, press an upside-down bowl to make an imprint of a small­er cir­cle. With a knife, divide that small­er cir­cle into 8 equal-sized slices.

   
3. Cut the zuc­chi­ni into slices and pre-cook the slices in boil­ing water for about 2 min­utes. Cut the cher­ry toma­toes and the cher­ry-size moz­zarel­la balls in halves. Place the zuc­chi­ni, the cher­ry toma­toes, the moz­zarel­la and the feta on the puff pas­try in the space that is in-between the out­er and the inner cir­cle (see pic­ture).

   
4. Sea­son with salt, pep­per and Herbes de Provence (see recipe notes).
5. Take a slice of the inner cir­cle and flip it over the veg­eta­bles and cheeses you just placed on the tart. Repeat with every slice. These are the rays of your sun.

   
6. With a pas­try brush, apply the egg wash on the rays of the sun.

   
7. Bake in oven for 20 min­utes. Enjoy!

   

Recipe Notes

If you can’t find Herbes de Provence in your local store, you can buy it online here.

Share this Recipe

This tarte soleil, like the oth­er tarte soleil or the toma­to tart, has end­less pos­si­bil­i­ties. Don’t hes­i­tate to explore with oth­er ingre­di­ents, and cre­ate your own fill­ing!

Bon Appétit!

French Mom

Dis­clo­sure

Sum­ma­ry

Recipe Name

Provençal Sun Tart

Author Name

French Mom Cook­ing

Pub­lished On

2017-10-10

Prepa­ra­tion Time

10M

Cook Time

20M

Total Time

30M