The fruity taste of Provençal vegetables brings sunshine to these delicious, authentic tarts. A colorful, fresh and gourmet appetizer that blends with the apricot and yellow peach notes of Minuty Prestige rosé, Millésime 2024. Don't be put off by the complexity of this recipe, which requires only a little patience and attention to detail.
Ingredients for 6 tarts :
For the dough :
- 250 g flour
- 125 g cold semi-salted butter, diced
- 1 egg yolk
- 5 cl water
- 2 tablespoons herbes de Provence
For the garnish :
- 6 small tomatoes
- 2 small zucchinis
- 4 small red onions
- 250 g ricotta cheese
- 60 g freshly grated Parmesan cheese
- 1 or 2 tablespoons olive oil
- 15 fresh basil leaves
- 15 fresh mint leaves
- Salt and freshly ground pepper
- Olive oil for cooking
Étapes de préparation :
1. Prepare the shortbread dough: in a bowl or food processor, combine the flour and butter cubes. Sand the mixture between your fingers, or with the dough hook.
2. Make a well, add the egg yolk, water and herbes de Provence. Mix well and form into a ball. Cover the dough with a clean cloth and leave to rest in a cool place for at least 30 minutes, to allow the flavors to develop.
3. Meanwhile, prepare the garnish: wash the zucchinis and tomatoes thoroughly, removing the stalks. Peel the onions. Cut all vegetables into regular slices.
4. Line up the zucchini slices on a baking sheet covered with parchment paper. Brush with olive oil and place under the broiler for 5 to 10 minutes, until lightly browned. Remove from the oven and set aside.
5. In a large frying pan, cook the onion rings in a little olive oil over medium heat until tender.
6. In another pan, cook the tomato slices in the same way.
7. Using a rolling pin, roll out the shortbread dough on your floured work surface to a thickness of approx. 3 mm. Cut out 6 discs of dough using a cookie cutter approx. 12 cm in diameter (a bowl, for example).
8. In an oven preheated to 180°C (gas mark 6), place the pastry discs on a cold baking sheet lined with baking paper. Prick them several times with a fork.
9. Bake for approx. 15 min: the pastry should be lightly browned and puffed. When the tart shells are cooked, remove from the oven and cool to room temperature.
10. In a large bowl, mix the ricotta, Parmesan, chopped basil leaves and 1 or 2 tbsp. olive oil (depending on desired consistency) with a fork. Add a little salt, a few turns of the pepper mill and mix well.
11. Cover the pastry discs with the ricotta mixture. Arrange the vegetable slices, alternating zucchini, onion and tomato.
12. Just before serving, season with salt and pepper, drizzle with olive oil and garnish with herbs.
The secret of a polished presentation
For a refined presentation, choose vegetables of the same size when shopping. When cooking vegetables, it's important to handle them with care to keep the slices intact.
