Provençal Tartlets Recipe | Vegetarian Times Skip to main content

Provençal Tartlets

Almost any fresh herb will taste great in place of the thyme and oregano in 
this recipe, but don’t use rosemary—it’s too strong.



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2 small golden or green zucchini, diced (1½ cups)
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½ large yellow onion, diced (1 cup)
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1 medium red or yellow bell pepper, diced (¾ cup)
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2 medium Japanese eggplants, diced (2½ cups)
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1 fennel bulb, outer leaves and core removed, diced (1 cup)
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4½ tsp. olive oil
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1½ tsp. minced garlic
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1 tsp. chopped fresh thyme
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1 tsp. chopped fresh oregano
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1 cup Perfect Roasted Tomatoes
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16 Gaeta olives, pitted and coarsely chopped (3-4 Tbs.)
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1 Tbs. chopped flat-leaf parsley
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2 oz. Fontina or Asiago cheese, grated (½ cup)
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3 Tbs. grated Parmesan cheese
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1 recipe Masa Harina Cream Cheese Dough, shaped into 4 rounds and chilled
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1 large egg


1. Preheat oven to 400°F. Toss zucchini, onion, bell pepper, eggplants, and fennel in large bowl with oil, garlic, thyme, and oregano; season with salt and pepper, if desired.

2. Arrange vegetables on two baking sheets, and roast 20 minutes in oven, rotating pans from top to bottom and flipping vegetables halfway through for even cooking. When vegetables are just tender, transfer to bowl, and set aside to cool. Reduce oven temperature to 375°F.

3. Add tomatoes, olives, parsley, and cheeses to roasted vegetables; toss gently; and season with salt and pepper, if desired.

4. Mound 3/4 cup filling in center of each dough round. Gently fold edges inward, forming 6 to 8 pleats as you move around the dough. Some filling will be visible in center of each tart. Chill filled tarts 10 minutes.

5. Whisk egg with 2 Tbs. water. Brush dough tops lightly with egg wash, and transfer tarts to parchment-lined baking sheet. Bake 20 to 30 minutes, or until crust is golden and filling is bubbling.

Nutrition Information: 

9 g
Total Fat: 
24 g
Saturated Fat: 
12 g
26 g
80 mg
405 mg
3 g
5 g
Makes 4 tartlets

Comments on this Recipe

Are the Masa rounds 2 inches? 6 inches? How thin are they? I would make this but the recipe is not clear. Can anyone help on this?

Dana lee, for the Masa rounds you will make that dough first and chill it, as one large round. After it's chilled, you can just quarter it into four equal parts and make those into rounds. Frankly, once you do this, you really don't need to chill it any longer, you can just roll the dough out straight from this step.

This recipe is seriously freaking amazing. I made it for my boyfriend and his parents one night since I wanted to make something special and this definitely fit the bill. Everyone loved it! My attempt even turned out just like the picture! The pastry is incredible, as it's mostly just cream cheese and butter. It's easy to work with and the final result melts in your mouth. The vegetables inside the crust blend together beautifully, and the tomatoes are definitely worth roasting. Oh, and if anyone's wondering if veganizing the recipe will work, it definitely will. I substituted vegan cream cheese and Earth Balance butter, brushed the pastry with soy milk instead of egg, omitted the Fontina cheese, and substituted vegan grated Parmesan. So amazing! Make this!

I made this for a ladies luncheon at my home. Instead of 4 individual tartlets, I made one large one in a large springform tart pan. It was the absolute hit of the day. I have made it a few other times since then, for special dinners or people, and it *always* gets rave reviews... and there are NEVER leftovers... ":^)

I found harina de maiz at the grocery store. Is this the same thing as masa harina?

What could be used instead of eggplant?

Actually, for myself, I can see using a small amount of rosemary. A small amount wouldn't be overpowering at all.

The above recipe contains not vegetarian for me .What to substitute for it.

My mom made this into Cornish pasties for Thanksgiving.... Delish.