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Tarte Provencale

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Tarte Provencale



Ingredients :

  • ½ cup shredded Swiss cheese
  • 1 (9 inch) prepared pie crust
  • 2 teaspoons olive oil
  • 1 onion
  • minced
  • 1 clove garlic
  • minced
  • 2 zucchini
  • cut in half lengthwise
  • then cut into 1/2-inch half moons
  • 6 tomatoes
  • cubed
  • ½ teaspoon herbes de Provence
  • or to taste
  • salt and pepper to taste
  • 2 eggs
  • ¼ cup milk
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C). Sprinkle the swiss cheese onto the bottom of the pie shell, and set aside.
  • Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the zucchini, tomatoes, and herbes de Provence, and cook 3 minutes more; season the mixture with salt and pepper to taste. Turn the heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
  • Spread the vegetable mixture into the pie shell over the shredded cheese, and flatten the top. Whisk together the eggs and milk, and pour over the vegetable mixture.
  • Bake in the preheated oven until the custard has set, about 20 minutes.
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