Tomato and onion tart à la provençale

Serves : 4

Preparation time: 10 minutes

Cooking time: 25 to 30 minutes

Ingredients

• 1 store-bought pie crust
• 1 L (4 cups) cherry tomatoes, halved
• 2 onions, thinly sliced
• 3 garlic cloves, finely chopped
• 15 ml (1 tbsp.) herbes de Provence blend
• 2.5 ml (½ tsp.) sugar
• 120 ml (8 tbsp.) extra-virgin olive oil
• 30 ml (2 tbsp.) Dijon mustard
• A few slices mozzarella
• Salt and black pepper to taste
• A few basil leaves (for decoration)

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. Bake the tart shell à blanc, about 20 to 25 minutes.
3. Meanwhile, in a bowl, combine the cherry tomatoes, onions, garlic, herbes de Provence, sugar, half the olive oil, salt and pepper.
4. Place the seasoned vegetable mixture on an ovenproof baking sheet lined with parchment paper or a silicone mat, and bake for 25 to 30 minutes, until the vegetables have caramelized.
5. Brush the pre-cooked tart base with Dijon mustard.
6. Spread the roasted vegetable mixture over the tart base, add a few slices of mozzarella and the remaining olive oil, and season with salt and pepper.
7. Serve cold or reheat in the oven just before serving.
8. Before serving, garnish with a few basil leaves.