Vegetable Provencale Recipe

Prepare vegetables

Heat a large skillet over medium heat and add 2 tbs olive oil. When the oil shimmers, add the minced garlic and sauté 30 seconds until fragrant. Add the finely diced onion and cook 3–4 minutes until translucent. Add the diced red bell pepper, zucchini and eggplant and sauté 6–8 minutes until vegetables begin to soften and release moisture, stirring occasionally.

Build Provencal vegetable mix

Stir in the halved cherry tomatoes and 1 tbs tomato paste; mix thoroughly so paste coats the vegetables. Sprinkle 1 tsp Herbes de Provence (or mixed dried herbs), 1 tsp salt and 1 tsp black pepper. Continue cooking 3–5 minutes until tomatoes soften and mixture is slightly jammy. Taste and adjust seasoning. Remove from heat and stir in 2 tbs chopped fresh basil and optional 1 tsp lemon zest. If using, fold in 1 cup grated Parmesan or Gruyère; allow mixture to cool 10–15 minutes so it isn’t too wet for the pastry.

Prepare puff pastry

Preheat oven to 400°F (200°C). Line two baking sheets with parchment. On a lightly floured surface, unfold or roll each puff pastry sheet to smooth seams and, if desired, slightly thin to about 1/8 inch. Using a 2.5–3 inch round cutter (or a knife to make 2-inch squares), cut the pastry into 24 rounds or squares. Re-roll scraps as needed to reach about 24 pieces. Transfer pieces to the prepared baking sheets, spacing about 1 inch apart.

Assemble bites

Beat 1 egg with 1 tsp water to make an egg wash. Using a small spoon, place about 1 heaping tsp of the cooled vegetable mixture in the center of each pastry square/round. If you prefer a rimmed tartlet, brush the outer 1/4-inch edge of each pastry piece with egg wash and fold the edge slightly up to form a shallow cup. For open-faced bites, simply leave edges flat. Brush the exposed pastry edges with egg wash. If desired, sprinkle a pinch of extra grated cheese over each filled bite.

Bake

Bake in the preheated oven for 12–15 minutes, rotating the pans halfway through, until pastry is puffed and golden and cheese (if used) is melted and lightly browned. Watch closely during the last minutes to avoid over-browning.

Finish and serve

Remove from oven and let rest on the sheet for 2 minutes, then transfer to a cooling rack. Garnish with additional chopped fresh basil if desired. Serve warm or at room temperature as an appetizer. These are best eaten within 2 hours but can be stored airtight in the refrigerator for up to 2 days and reheated in a 350°F (180°C) oven for 6–8 minutes to crisp.