Tarte Soleil de Provence

Today is not only the day i’ll introduce a new appetizer, but today is also the day you’ll meet the great mastermind and chef behind every single dish. The one and only: MY MOM!

She does not only create dishes herself, but she also knows what recipes are great to try yourself at home. On top of that she gives every dish a twist of her own.

I’m just the one sharing them with pictures! Hopefully, one day I’ll become as good as she is in the kitchen.


Today will be about Tarte Soleil de Provence. A pastry dish with zucchini, tomatoes and cheese. We found a similar recipe online on a blog called Bistro de Jenna.

What do we need?

  • Puff Pastry
  • zucchini
  • mozarella
  • feta cheese
  • ricotta cheese
  • fresh basil
  • cherry tomatoes

NOTE: We use cherry tomatoes because we like their flavor most. On top of that they’re smaller than the most other tomatoes so it’s easier in size for your appetizer.

  1. Prepare your puff pastry. Roll out your pastry and incise it in the center with a knife, star-shaped so you’ll get 8 to 9 triangles in the middle. On the outside of the circle begin with adding our ingredients.
  2. First cut your zucchini into little slices. Before adding them on your pastry make sure you’ll put them for a minute or two in hot, almost boiled water. Like this they will be less raw. You can also bake them in olive oil, but this is way more greasy and unhealthy.
  3. Add your slices of zucchini on the outside of your pastry. Continue with your slices cherry tomatoes, mozzarella, feta cheese and last but not least some ricotta.
  4. Of course this will need some seasoning: pepper, salt, dried origano and fresh basil.
  5. Spread some olive oil all over it.
  6. Now pull each triangle of the pastry outwards so you’ll get this round shape.
  7. Mix egg yolk with cold milk and brush the outline of the pastry.
  8. Put your dish in the oven at 180 degrees for about 30 minutes.

tartesoleil2 tartesoleil3

NOTE: we first tried our recipe this way. But recently, we made it a second time, with the only difference: the shape. The second time we needed about 40 minutes so it depends on the shape and thickness. Just watch your dish after 30 minutes and if you think it will need some more minutes, just let the oven do its job!



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