PROVENCAL STYLE TARTS STEP BY STEP PHOTOS FOR THE BEST FLAVORED TART EVER!!

EGGPLANTS, PEELED AND SPRINKLED WITH SEA SALT IN COLANDER FOR BITTER JUICES TO DRAIN AWAY, THEN RINSED IN COLD WATER AND DRAINED. LATER STEAMED IN VEGETABLE STOCK AND ALLOWED TO COOL.

ORGANIC (CRINKLY SKIN AND BRUISED) SUMMER SQUASHES

SLICED ONIONS COOKED SLOWLY (IN OLIVE OIL AND A LITTLE SEA SALT, DON'T STIR UNTIL THEY BEGIN TO BROWN) TO CARAMEL STAGE

RED BELL PEPPER, AND SUMMER SQUASH CUT AND MAIRNATED OVERNIGHT IN HERBS AND OLIVE OIL

CARAMELIZED ONIONS

FIRE ROASTED FRESH TOMATOES

AFTER OVERNIGHT MARINATION, THE VEGETABLES ARE SAUTEED IN OLIVE OIL WITH GARLIC AND MORE HERBS

STEAMED/POACHED EGGPLANTS ARE HEATED AND ADDED TO THE OTHER VEGETABLES ( STEAMING/POACHING IN STOCK PREVENTS OIL SATURATION)

EGGPLANTS ADDED TO THE VEGETABLE MIX WHICH WILL NOW COOL DOWN, SOMETIMES I ADD EITHER LEMON JUICE OR POMEGRANATE MOLASSES AT THIS STAGE

THIS IS A WHOLEWHEAT YEAST DOUGH AND AS I AM GOING TO TOP THE TARTS WITH FRESH PARSLEY I HAVE PROCESSED THE STALKS AND ADDED TO THE PASTRY. USE ANY PASTRY YOU LIKE AND ADD ANY FRESH HERBS TO INCREASE FLAVORS.

BRUSH THE SIDE AND BOTTOM OF THE PASTRY WITH BEATEN EGG, AND THEN TOP WITH GRATED CHEESE ( TO PREVENT A SOGGY CRUST)

TOP THE CHEESE LAYER WITH COOKED POTATO SLICES AND CARAMELIZED ONIONS

TOP THE ONION POTATO LAYER WITH THE SAUTEED VEGETABLES AND HALVED TOMATOES CUT SIDE UP (TO PREVENT A SOGGY CRUST), SEASON WITH SEA SALT CRACKED BLACK PEPPER, FENNEL SEEDS AND OLIVE OIL. BAKE 375F OVEN MIDDLE SHELF FOR 30-40 MINS,UNTIL GOLDEN BROWN

COOL ON WIRE RACKS AND  ADD MORE OLIVE OIL WHILE COOLING AND FRESH CHOPPED PARSLEY WHEN COLD. THIS MAY BE HEATED WHOLE OR IN SLICES WRAPPED IN FOIL, I PREFER MINE AT ROOM TEMP. THE EXTRA THICK DOUGH EDGE MAKE IT IDEAL FOR TRANSPORT AND THE YEASTED DOUGH MAKES FOR A TENDER, BUT STABLE (WON'T CRUMBLE) CRUST.

FOR VEGAN TARTS USE VEGAN PASTRY AND OMIT THE CHEESE, I LIKE MINE WITH HOMMUS INSTEAD OF CHEESE


YOU MAY ALSO TOP WITH OLIVES AND OR CAPERS, I PREFER TO DO THIS WHEN THE TART IS COOKED AND COLD.

USE WHATEVER FRESH HERBS YOU HAVE.