Bastille Day Piperade Tart

Today, 14th of July, is France’s national day and is the equivalent of our 4th of July. They celebrate with picnics, parades and fireworks.   I understand that some of the French are also trying to barbecue on that day 😉

Piperade is a mixture of peppers, onions, garlic and tomatoes (sounds like Louisiana) that comes from the Basque region of France and can be used in omelets, sandwiches, stews, etc.  You can just mound some on a slice of bread for a satisfying snack.   I did.

Because it looks and smells fantastic!

Piperade Tart

1 pre-rolled short crust pastry sheet

1 red bell pepper, cut into coarse cubes

1 green bell pepper, cut into coarse cubes

2 onions, cut into coarse cubes

4 cloves of garlic, thinly sliced

3 tbsp olive oil

3 tomatoes sliced then halved

2 round zucchini, sliced then halved

3 eggs, beaten

150 grams goat cheese, crumbled

1/2 tsp piment espelette

200 grams Bayonne ham, coarsely chopped

1 1/2 tbsp chives, chopped

Salt and pepper

Preheat the oven to 400 degrees.   Place the pastry in a pie plate with parchment paper. Stab a few holes in the pastry with a fork and refrigerate until ready to use.

Saute the peppers, onions and garlic in the olive oil until the peppers are crisp tender.   Add the tomatoes and zucchini, then continue to cook until the zucchini is just done but still has the color it was born with.  Drain and set aside to cool.

Mix the eggs, cheese, piment, ham, chives, salt and pepper together, then add to the cooled vegetables.  Pour this mixture into the pastry lined plate and bake for 40-45 minutes. Allow to cool, then remove the finished tart from the pan with the help of the parchment paper.

Serve with a spinach salad.

Wine suggestion:  Bourgogne Aligote

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Main dishes, Recipes, Vegetables and tagged , , , , , , , , , . Bookmark the permalink.

9 Responses to Bastille Day Piperade Tart

  1. That tart looks amazing! Love the salad too.

  2. ambrosiana says:

    Your tart look delicious!!! I love the mixture of ingredients!! So fresh!!

  3. Both the food and photography are well-done. I’m hungry!

  4. Cynthia says:

    Love your work on your blog and I will definitely try this tart recipe! I wanted to personally invite you to be one of the first cooking Advisors on ShopSquad (http://www.shopsquad.com/?vsrc=FDs), a free shopping advice website where shoppers and your readers can ask Advisors (i.e. you!) for advice.

    If you recommend kitchen tools, cookware, or appliances that are purchased, you get a percentage of the sale. You’re already sharing your expertise through your blog, so why not earn more money for it? You can also earn $5 for each of your readers who signs up (http://www.shopsquad.com/shoptags/?vsrc=FDs).

    Read our great press coverage (http://www.shopsquad.com/about/?vsrc=FDs) or learn how ShopSquad works (http://www.shopsquad.com/howitworks/?vsrc=FDs). When you’re ready, sign up free at http://www.shopsquad.com.

    Feel free to ask me any questions: cynthia@shopsquad.com.

    Thanks!

  5. Pingback: Chicken with Sauce Piperade | Cooking in Sens

  6. Pingback: Rachel Khoo’s Omelette Souffle with Basque Piperade | Cooking in Sens

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s