Vegetable Provencal Tart

Nonstick cooking spray
1 large sweet Vidalia onion, halved and sliced into 1/3-inch pieces
1 teaspoon good quality balsamic vinegar
1 1/2 cups all-purpose flour
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt, divided
1/3 cup ice water
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 medium (8 ounces) zucchini, cut diagonally into 1/8-inch long slices
1/2 teaspoon black pepper, divided
2 medium tomatoes, cut into 1/4-inch slices
2 tablespoons freshly grated parmesan cheese
1/4 cup chopped fresh basil

A friend of mine owns a cooking school in Arles, France, and each time I visit, she makes me her fabulous vegetable tart. Hers is a bit higher in fat, but I trimmed it down a bit. All the flavor, but not all the fat.


  1. Coat a large nonstick skillet with nonstick cooking spray and set over medium-high heat until hot. Reduce heat to medium-low and sauté onion until very soft and golden, about 20 minutes. Add the balsamic vinegar and sauté for another 5 minutes. Transfer to plate.
  2. Preheat oven to 400°F. Mix flour, thyme, and 1/4 teaspoon salt in a large bowl. Stir in water and oil, just until a soft dough forms. Lightly sprinkle work surface with flour and roll out dough with a rolling pin into a 16 x 10-inch rectangle or 13-inch round. Fold in half and transfer to 12 x 6-inch tart pan or 9-inch round tart pan with removable bottom. Trim the edges. Spread the Dijon mustard evenly over the bottom of the tart with the back of a spoon.
  3. Lightly coat skillet again with nonstick cooking spray and set over medium heat. Add zucchini to the skillet with 1/4 teaspoon black pepper and sauté until golden, 5-7 minutes.
  4. Arrange a layer of tomatoes, followed by the zucchini, another layer of the remaining tomatoes, and the onion, overlapping them slightly on the bottom of the tart. Sprinkle with remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the Parmesan cheese. Bake for about 20 minutes until tart is a lightly golden brown. Remove from the oven and sprinkle the top with the basil and return to the oven for 3 more minutes. Let the tart cool for 5 minutes, then slice into wedges and serve.

Nutrition Information
1 Starch
1 Vegetable
1 Fat

Calories: 150
  Calories from Fat: 40
Total Fat: 4.5 g
  Saturated Fat: 0.8 g
  Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 180 mg
Total Carbohydrate: 25 g
  Dietary Fiber: 2 g
  Sugars: 5 g
Protein: 4 g