Provencal Vegetable Tart

Food & Wine

Magazine Issue October 2011 View Magazine Issues

Page 90

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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jenncc

10 years ago

★ ★ ★ ★ ★ 5/5

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Delicious and simple. Used eggplant and tomato from the garden, subbed more peppers for the zucchini and added garlic. Made in a gluten free crust from Small Plates, Sweet Treats (p. 234).

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