Tian Provencal Recipe a Vegetable Tart Flower
Guest Post · Lunchtime Meals · Provencal Recipes · TasteHow do you make friends when we are all trying to self-isolate and social distance? You start scrolling through Instagram and stumble upon eye-catching feeds like frenchified_wife that then lead to Jane’s beautiful blog – On Mange.
Jane has travelled extensively, a passionate cook she loves exercising her creative talents in the kitchen. Enjoy this spring-summer recipe for a Tian Provencal, for the recipe Jane uses a tart crust and arranges the fresh vegetables in a fabulous flower design.
“Food that brings everyone together, be it at home, with family and friends: Great company, great food, it can’t get any better.” ~ On Mange!
Vegetable Flower Tian Provencal
This tian recipe makes one pie, perfect for a lunch dish with a green salad and some fresh baguette. Tian Provencal tastes like summer and is best enjoyed when warm, either with polenta or potato wedges. This tart version is nothing complicated just a little patience, you’ll end up with a flower design.
Ingredients
- 1 Flaky Pie Pastry** store-bought or homemade
- 3 Yellow Squash
- 3 zucchini (courgette)
- 3 carrots
- 3 garlic cloves skin removed, crushed
- 2 tbsp Dijon mustard
- 4-5 tbsp crème fraîche
- 2-3 tbsp herbes de Provence
- 1/4 cup Parmesan cheese shredded (optional)
- salt and pepper to taste
Instructions
- Preheat oven at 375ºF/ 180ºC.
- Place the pastry in a greased pie pan or with parchment paper (I use a pie pan with a 24cm removable base) and prick the pastry with a fork.
- Leave it in the fridge to chill while you prepare the veggies.
- Wash the carrots and zucchini and cut in lengthwise strips using a peeler or mandolin.
- When all the vegetables are ready in strips, remove the pie crust from the fridge.
- Spread mustard and crème fraîche over the bottom of the pie, then sprinkle with Provençal herbs. Sprinkle with the cheese (if using).
- Roll a few small strips of carrots and place them in the center of the pie pan and continue to wrapping the vegetable strips in a concentrated circle until the tart is full. (you can alternate the colours of the zucchini and carrots with your own liking)
- Stuff crushed garlic in between the strips and drizzle olive oil over the top. Season with salt and pepper.
- Baked in a preheated oven for 30 minutes. Watch the oven for the last 10 minutes to prevent the top edges of the vegetable from burning. I added another 10 minutes to the baking time to prevent the base from being soggy.
- Cool in tart pan for 10 mins, then slice and serve. This pie can be enjoyed at room temperature too.
Notes
**You can make your own pie crust ahead of time. Homemade pie crust might take a longer time to cook.
Tried this recipe?Let us know how it was!
Other Vegetable-based Recipes:
Baked Ratatouille Tian from Le Pistou Uzès
Pumpkin Tian Recipe – Tian de Courges
A Vegetable Tart Almost to Beautiful to Eat
Eggplant Cakes with a Pesto Sauce
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