Tarte Provencale

Name: Tarte Provencale
Ingredients: 1/2 cup shredded Swiss cheese; 1 (9 inch) prepared pie crust; 2 teaspoons olive oil; 1 onion, minced; 1 clove garlic, minced; 2 zucchini, cut in half lengthwise, then cut into 1/2-inch half moons; 6 tomatoes, cubed; 1/2 teaspoon herbes de Provence, or to taste; salt and pepper to taste; 2 eggs; 1/4 cup milk

11 ingredients

4 steps

Ingredients

1/2 cup shredded Swiss cheese
1 (9 inch) prepared pie crust
2 teaspoons olive oil
1 onion, minced
1 clove garlic, minced
2 zucchini, cut in half lengthwise, then cut into 1/2-inch half moons
6 tomatoes, cubed
1/2 teaspoon herbes de Provence, or to taste
salt and pepper to taste
2 eggs
1/4 cup milk

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Sprinkle the swiss cheese onto the bottom of the pie shell, and set aside.
2

Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the zucchini, tomatoes, and herbes de Provence, and cook 3 minutes more; season the mixture with salt and pepper to taste. Turn the heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
3

Spread the vegetable mixture into the pie shell over the shredded cheese, and flatten the top. Whisk together the eggs and milk, and pour over the vegetable mixture.
4

Bake in the preheated oven until the custard has set, about 20 minutes.

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