Provencal tartlets

Provencal tartlets
This recipe for vegetarian provençal tartlets is based on one written by James Miller – a Chef from North East England.
These provençal tartlets combine strong Mediterranean flavours and make for an interesting, yet inexpensive starter. Provençal cuisine hails from South East France, and due to it's location has both French, and Italian influences.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4


  • 1 sheet puff pastry (1cm thick, rolled)
  • 1 courgette (thinly sliced)
  • 2-3 tomatoes (thinly sliced)
  • 1 mozzarella ball (sliced)
  • olive oil
  • salt & pepper


  • Preheat the oven to 220ºC/425ºF/Gas Mark 8.
  • Roll out the puff pastry, cut into two 10cm/4in circles, and place on a greased baking tray.
  • Pinch the outside of the pastry to make a raised edge, then prick the centre with a fork a few times — all the way through — to stop the centre rising in the oven.
  • Arrange a few slices of mozzarella in the centre of the pastry, then lay some overlapping slices of courgette, and then finally, arrange a row of tomato slices on either side of the courgette.
  • Drizzle with a olive oil, then season with salt and pepper.
  • Bake in the oven for 15-20 minutes — or until the pastry is crisp and golden, the cheese is melted, and the vegetables have softened and begin to brown.
  • Serve the tartlet hot, with a handful of salad leaves and some fresh pesto.
The word “Mozzarella” was first discovered in 1570 in a cookbook by Bartolomeo Scappi.