This Provence-inspired My Mother’s Provencal Tart recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.
8 servings | Prep Time: 30 minutes | Cooking Time: 40 minutes
For the Pastry
- 1 egg yolk
- ½ cup (100 ml) cold water
- ½ cup (100 ml) extra-virgin olive oil
- 1 teaspoon (8 g) sea salt
- 2 cups (250 g) all-purpose flour
For the Tart
- ½ pound (200 g) Swiss chard leaves, sliced into fine julienne
- ½ pound (200 g) zucchini, ends trimmed, cut into quarters and thinly sliced
- 5 scallions, thinly sliced
- 2 ounces (50 g) cooked ham, cut into fine julienne
- ⅓ pound (150 g) bacon, rendered, patted dry, and cut into small cubes
- ½ cup (100 g) long-grain rice, uncooked
- 1 ½ ounces (40 g) Comté cheese, finely grated
- 2 tablespoons (30 ml) extra-virgin olive oil, plus additional for greasing the pan
- 1 egg
- Sea salt
- Freshly ground white pepper
- Flour, for dusting
- 8 egg yolks (optional)
For the Pastry
- Beat together the egg yolk, cold water, olive oil, and salt. Place the flour in a mixing bowl or directly on a clean work surface and make a well in the center. Pour the egg and water mixture into the well. Using your fingertips, mix to form a firm dough. Knead the dough until it comes together. Do not over work. Wrap in plastic and let rest for 2 hours in the refrigerator.
For the Tart
- In a large bowl, combine the Swiss chard, zucchini, scallions, ham, bacon, rice, Comté, olive oil, and egg. Season with salt and pepper and mix well.
- Preheat the oven to 400°F (200°C). To assemble the tart, brush the tart mold with olive oil and dust with flour to coat. Tap out any excess flour. Divide the dough into two pieces, one a little bigger (for the bottom) than the other (for the top). On a floured surface, roll out the bottom crust and place it inside the tart mold. The dough should drape over the sides of the mold. Starting at the edges and working toward the center, spread the filling in the crust in an even layer. Press the filling toward the edge to remove any spaces between the mold and the dough. If using the egg yolks, with the back of a spoon, create 8 indentations or nests in the filling to hold the egg yolks and carefully drop the yolks in so that they don’t break. Roll out the top dough after the filling is inside the mold. Seal the dough around the edges by pinching with your fingers. Use a pair of scissors to trim any excess dough. Make a few small slits in the top to allow the steam to escape. Dust lightly with flour. Bake the tart for 30 to 40 minutes, or until the tart is evenly browned. Cool for 10 minutes, then remove from the mold and place on a wire resting rack to cool completely.
Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.