With this recipe, you can just as easily use a store-bought pastry sheet, especially if you are pressed for time. Provencal Tart is a great way to use up vegetables within your fridge. Though I would suggest trying this recipe prior to augmenting it, as I think it rocks.

You can term this another type of pizza, if you like, I love the combinations of peppers, olives, tomato and fetta. Provencal Tart is a stunning snack for Friday nights in front of the fire, with the family or watching sports. Simple to make, it is tasty, cost-effective, and something the kids can make.

Provencal Tart

Written by - Kevin Kapusi Starow
An amazing and tasty recipe everyone will love, it is packed full of goodness and is suitable for many occasions.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Course Snack
Cuisine French
Servings 10
Difficulty Simple


  • baking tray



  • 250 gm Whole meal Flour
  • 150 gm Butter
  • 1 Egg Yolk - 700gm


  • 1 Onion - diced
  • 10 Tomatoes
  • 2 cl Garlic - crushed
  • Oregano - chopped
  • 1 Red Capsicum - roasted & cleaned
  • 1 Yellow Capsicum - roasted & cleaned
  • Olives - pitted
  • Basil
  • 50 gm Fetta cheese


  • Pre heat the oven to 180c
  • Cut the butter in to chunks, place in the food processor, and hit the pulse function several times till the butter breaks down a little.
  • Add to this the flour, and blend together, the food processor will bring these ingredients together well. To this add the egg yolk and a little warm water, whilst still on, the dough will begin to form into a ball at this stage.
  • Once the ball has formed, remove it from the machine place in a mixing bowl, cover with glad wrap and refrigerate for 30 mins.
  • Fry off the onion, garlic, and oregano till they begin to colour, in olive oil please, then add the diced tomato, reduce the heat and allow to simmer for 20 minutes, season to taste.
  • Roll out the pastry, to fit your greased baking tray, once fitted cover with glad wrap and rest in the refrigerator for 30 minutes.
  • Remove from fridge, prick the surface all over, and blind bake in the oven for 10 – 15 minutes.
  • Now fill the pastry with the tomato, peppers, , olives, basil, oregano and feta, evenly across the whole surface.
  • Heat in the oven for 15 – 20 minutes prior to serving.


Serving suggestions for this tart would be Nicoise Salad, excellent choice
Keyword pastry recipe, vegetable recipe
Tried this recipe?Let us know how it was!

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