Cezanne’s Vegetable Tartlets

Cezanne's Vegetable Tartlets
by

Provencal tartlets with goats cheese

From the book Cezanne and the Provencal Table by Jean-Bernard Naudin, adapted by Dr Wendy Joyce – Art Historian and Chef.

Serves 2

  • Small tartlet tins
  • 1 sheet frozen savoury short pastry
  • 3 courgettes
  • 3 tomatoes
  • 3 onions
  • 1 red capsicum
  • 75g goats cheese
  • 1C grated mozzarella
  • Fresh thyme

 

  1. Preheat oven to 180°C.
  2. Cut the pastry into rounds that will fit into tins with ample margin (leaving a few centimetres of pastry sticking up beyond the tin edge because the pastry shrinks.
  3. Prick the base with a fork.
  4. On a low heat, cook sliced onions in olive oil with salt until soft. Do not brown. When they are almost done, add sliced capsicum and cook a bit. Add some chopped thyme and salt.
  5. Layer the sautéed onion and capsicum into the tart base.
  6. With a mandolin or knife, slice courgettes thinly.
  7. With a knife, slice thin slices of tomato.
  8. Cut goats cheese into small squares and grate mozzarella.
  9. Put goats cheese on top of onion.
  10. Alternating tomato and courgette, arrange them on the tart base in the ‘Tian’ style.
  11. Sprinkle mozzarella and extra thyme on top.
  12. Bake in oven for about 20 minutes until golden brown.

 


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