tarte provencale

Ingredients

• Servings: 1
• 1/2 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
• 1/2 teaspoon herbes de provence, or to taste
• salt and pepper to taste
• 2 eggs
• 1/4 cup milk

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). sprinkle the swiss cheese 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.