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St. Tropez Tart


Great for vegetarians.

Rate this recipe 4.3/5 (4 Votes)


  • 1 unbaked pie shell
  • 4 oz shredded mozzarella cheese
  • 2 tbsp grated parmesan
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 2 Tablespoons minced onion
  • 1 Tbsp Greek olives
  • 2 Tbsp sun-dried tomatoes
  • 1 small zucchini, sliced thin
  • 8 tomato slices
  • 1 cup half and half
  • 2 eggs
  • 1 Tablespoon grated parmesan


Servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 35mins
Cost Average budget


Step 1

Bottom of the pie shell sprinkle mozzarella, parmesan, oregano, thyme, onion, olives and sun-dried tomatoes. Place sliced zucchini slices slightly overlapping so they cover the whole tart, then repeat with tomato slices.

Step 2

Blend half and half & eggs, pour over shell. Sprinkle with parmesan. Bake at 375 F for 35-45 minutes. Inserted knife should come out clean when done.

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VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!


  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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