Classically French Tian Provençal

🧂 Ingredients

• 2 sheets frozen puff pastry

  defrosted
• 4 ounces Creme Fraiche
• 1 zucchini

  thinly sliced
• 1 summer squash

  thinly sliced
• 3 plum tomatoes

  thinly sliced
• 2 tablespoons Parmesan Cheese
• 1 bunch fresh basil

  torn or fresh oregano, chopped
• coarse sea salt and freshly ground pepper
• olive oil

Instructions

• 1 Preheat oven to 400 degrees. Line two baking sheets with parchment or spray with
  cooking spray.
• 2 Roll out puff pastry sheets until the lines have disappeared, one per baking
  sheet.  In a small bowl combine Creme Fraiche and 1 tablespoon chopped herbs.
  Spread 1/4 cup Creme Fraiche herb mixture on each pastry. Begin and end with a
  layer of tomatoes slices. In between, alternate layers of zucchini, summer
  squash, and tomato slices. Repeat until each puff pastry is full. Season
  liberally with coarse sea salt, black pepper, and Parmesan cheese; drizzle or
  brush with olive oil.
• 3 Bake in a 400-degree oven for 17 to 20 minutes, or until the tart is golden
  brown and nicely puffed around the edges. I begin checking at about 16 minutes.
  Garnish with remaining chopped herbs and an additional sprinkling of sea salt
  and pepper.
• 4 Slice and enjoy!

Nutrition Info