Vegetable Provençal Tart

Health Monitor Staff
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Vegetable Provençal Tart, Spring Recipes

Nonstick cooking spray
1 large sweet Vidalia onion, halved and sliced into 13-inch pieces
1 teaspoon good-quality balsamic vinegar
1½ cups all-purpose flour
1½ teaspoons chopped fresh thyme
½ teaspoon kosher salt, divided
13 cup ice water
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 medium (8 ounces) zucchini, cut diagonally into 18-inch long slices
½ teaspoon black pepper, divided
2 medium tomatoes cut into ¼-inch slices
2 tablespoons freshly grated Parmesan cheese
¼ cup chopped fresh basil

Coat 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.

Preheat oven to 400°F. Mix flour, thyme, and ¼ 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.

Lightly coat skillet again with nonstick cooking spray and set over medium heat. Add zucchini to the skillet with ¼ teaspoon black pepper and sauté until golden, 5-7 minutes.

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 ¼ teaspoon salt, ¼ 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 slick into wedges and serve.

Nutritional facts (per serving): calories 150, fat 4.5 g (0.8 g saturated, 0 g trans), cholesterol 0 mg, carbohydrates 25 g, protein 4 g, fiber 2 g, sugars 5 g, sodium 185 mg

Copyright 2011 American Diabetes Association, From The Diabetes Comfort Foot Cookbook. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at  Photo credit: Renee Comet

March 2014