Provençal Vegetable Tart

This Provençal Vegetable Tart is a delightful blend of fresh seasonal vegetables and fragrant herbs, baked in a flaky pastry crust. Perfect for a vegetarian BBQ, it captures the essence of Southern France with every bite.

Ingredients

• Puff pastry - 250 grams
• Zucchini - 100 grams, sliced
• Eggplant - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Red onion - 50 grams, thinly sliced
• Cherry tomatoes - 100 grams, halved
• Fresh basil - 10 grams, chopped
• Fresh thyme - 5 grams, chopped
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Feta cheese - 50 grams, crumbled
• Egg - 1, beaten (for egg wash)

Steps

1. Preheat your BBQ to 200°C (400°F).
2. Roll out the puff pastry on a lightly floured surface to fit a 25 cm tart pan, then transfer it to the pan.
3. Prick the base of the pastry with a fork to prevent it from puffing up during baking.
4. In a large bowl, combine sliced zucchini, diced eggplant, diced red bell pepper, thinly sliced red onion, and halved cherry tomatoes.
5. Drizzle the vegetables with olive oil, and season with salt, black pepper, chopped basil, and thyme. Toss to coat evenly.
6. Spread the vegetable mixture evenly over the puff pastry base.
7. Sprinkle crumbled feta cheese over the top of the vegetables.
8. Brush the edges of the pastry with the beaten egg to give it a golden color when baked.
9. Place the tart on the BBQ grill and close the lid. Bake for 25-30 minutes until the pastry is golden brown and the vegetables are tender.
10. Remove from the BBQ and let it cool for a few minutes before slicing and serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Contains healthy fats from olive oil and feta cheese.

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