Photo: Sorin Gheorghita
Provençal tart
23 ingredients
Cuts into 8 big wedges
openrecipes
Enjoy summery Mediterranean flavours with this tomato, olive and aubergine tart from Tony Tobin
Estimated Nutrition (whole recipe, rough)
997
Calories
34g
Protein
48g
Fat
105g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225g plain flour , preferably organic (Dove's Farm is good)
- 100g butter , cut into pieces
- 1 tsp dried basil
- ½ tsp dried oregano
- 1-2 tbsp finely chopped sundried tomatoes
- 1 tbsp olive oil
- 1 egg beaten, for brushing (optional)
- 3 small peppers , preferably different colours
- 2 tbsp olive oil
- 2 fat garlic cloves , crushed
- ½ tsp dried oregano
- 1 tbsp chopped sundried tomatoes
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 1 tbsp red wine vinegar
- 100ml/3½ fl oz olive oil
- 1 medium aubergine , cut into 1cm thick slices
- 1 tbsp dried basil
- 4 medium or 3 large tomatoes , sliced
- good handful chopped fresh basil leaves
- about 18 black olives , preferably unpitted
- 100g mozzarella , grated
- 50g cheddar , coarsely grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes