Simple Provençal Vegetable Tart

Simple Provençal Vegetable Tart
Photo by Scott Phillips


  • 2 Tbs. roughly chopped fresh flat-leaf parsley (optional)
  • Flour, for rolling
  • 1 9-½x9-½-inch sheet puff pastry, fully thawed if frozen (thaw overnight in the fridge if possible)
  • 1/3 cup crumbled feta
  • 1 to 1-¾ cups Sautéed Ratatouille
  • 8 oil-packed anchovy fillets, drained and chopped

Heat the oven to 425°F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking sheet. Prick the pastry all over with a fork, at about 1-inch intervals.

View full recipe at Fine Cooking


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