Tarte Provencale Tasty Recipes

October 01, 2019

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Tarte Provencale

"This scrumptious, savory tart is a good manner to use up leftover ratatouille."

Ingredients :

1/2 cup shredded Swiss cheese
1 (9 inch) organized pie crust
2 teaspoons olive oil
1 onion, minced
1 clove garlic, minced
2 zucchini, cut in half lengthwise, then cut into half-inch 1/2 moons
6 tomatoes, cubed
half of teaspoon herbes de Provence, or to taste
salt and pepper to taste
2 eggs
1/4 cup milk

Instructions :

Prep : 35M	Cook : 6M	Ready in : 1H25M

Preheat oven to 350 levels F (175 degrees C). Sprinkle the swiss cheese onto the lowest of the pie shell, and set aside.
Heat the olive oil in a skillet over medium warmness. Stir inside the onion and garlic, and cook dinner until the onion has softened and grew to become translucent, approximately five mins. Add the zucchini, tomatoes, and herbes de Provence, and cook dinner 3 minutes extra; season the combination with salt and pepper to flavor. Turn the heat to medium-low, cover, and cook till the vegetables are soft, about 20 mins.
Spread the vegetable combination into the pie shell over the shredded cheese, and flatten the top. Whisk collectively the eggs and milk, and pour over the vegetable aggregate.
Bake within the preheated oven till the custard has set, approximately 20 mins.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, prepare dinner it lightly, and make smooth-up less difficult.

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