This tart is a puff pastry shell filled with browned beef mince, red onion, garlic, zucchini, cherry tomatoes, herbes de Provence, and melted Gruyère — baked until the cheese bubbles and the pastry turns golden. It takes about 75 minutes start to finish and feeds six people from a single pan. If you have ground beef and a sheet of puff pastry in the freezer, most of the rest is flexible.
Why this recipe works
Two things make this tart work. First, the filling is cooked completely on the stovetop before it goes into the pastry shell. Ground beef releases a lot of liquid as it browns, and if you skip this step and bake raw mince in the shell, you get a soggy bottom and undercooked meat. Cooking it through first — to a safe internal temperature of 160°F (71°C) — also lets you drain off excess fat so the pastry stays crisp. Second, chilling the lined pastry shell while you make the filling keeps the butter in the dough cold, which is what creates the flaky layers when it hits the hot oven. Neither step adds much time, but skipping either one shows up clearly in the finished tart.
Common problems and fixes
- Soggy pastry base: This usually means the filling was too wet when it went in. After cooking the beef and vegetables, let the mixture sit off the heat for a few minutes and tilt the pan — spoon off any pooled liquid before filling the shell.
- Pastry shrinks away from the pan sides: Puff pastry needs to rest after you fit it into the tart pan. If you skip chilling it and go straight to filling, it contracts in the oven. Ten minutes in the fridge is enough.
- Cheese browns too fast before pastry is done: Lay a loose piece of foil over the top for the first 15 minutes, then remove it for the final 10–15 so the cheese gets color without burning.
- Filling tastes flat: Herbes de Provence varies a lot by brand — some blends are mostly filler. If yours smells faint, use 3 teaspoons instead of 2, or add a pinch of dried thyme separately.
- Zucchini releases water mid-bake: Slice it thin and cook it fully in the skillet until it softens and most of its moisture is gone. If it still looks wet, pat the slices with a paper towel before adding them to the pan.
Ingredient notes
- Gruyère: It melts cleanly and has a nutty flavor that works well here, but it is the most expensive item in this recipe. Comté is a direct swap. Emmental costs less and behaves the same way. In a pinch, a sharp cheddar will melt fine and taste good — skip the garnish of extra cheese on top if you go that route, not worth the extra dish.
- Herbes de Provence: If you do not have a pre-mixed blend, combine equal parts dried thyme, dried rosemary, and dried oregano. That covers the base flavor without needing a special purchase.
- Cherry tomatoes: A regular roma or vine tomato, seeded and roughly chopped, works just as well. Seed it first or the extra juice will make the filling wet.
- Puff pastry: Store-bought pre-rolled sheets are what this recipe is built around. All-butter puff gives better flavor, but any brand works. Make sure it is fully thawed before you try to unroll it or it will crack.
Make-ahead notes
The beef filling can be made up to two days ahead and kept in a sealed container in the fridge. Assemble and bake the tart when you are ready — do not fill the pastry shell and then refrigerate it overnight, or the base will go soft before it even hits the oven. Once baked, the tart keeps in the fridge for up to three days. Reheat individual slices in a 180°C (350°F) oven for 10–12 minutes to bring the pastry back to crisp; a microwave reheats the filling fine but leaves the pastry soft. The baked tart can be frozen for up to one month — wrap slices individually, freeze flat, and reheat from frozen at 180°C (350°F) for about 20 minutes.
Beef Mince Provençal Tart
Ingredients
- 1 sheet puff pastry - Pre-rolled, thawed if frozen
500 grams ground beef (minced beef) - Prefer organic, grass-fed for best taste
1 medium red onion - Finely chopped
2 cloves garlic - Minced
1 medium zucchini - Thinly sliced
1 cup cherry tomatoes - Halved
2 teaspoons herbes de Provence - Aromatic blend of herbs
1 cup gruyère cheese - Grated
2 tablespoons olive oil - Preferably extra virgin
1 pinch salt - To taste
1 pinch ground black pepper - To taste
Instructions
- Preheat your oven to 200°C (392°F). Roll out the puff pastry and fit it into a 23cm (9-inch) tart pan. Prick the bottom and chill while preparing the filling.
- In a skillet over medium heat, warm 1 tablespoon of olive oil. Sauté the chopped red onion until translucent, about 3-4 minutes.
- Add the garlic to the onions and cook for an additional minute until fragrant. Add the beef mince, breaking it up with a spoon, and cook until browned, about 6-8 minutes.
- Add herbes de Provence, zucchini slices, and cherry tomatoes. Season with salt and pepper. Cook until the vegetables are softened, approximately 5 minutes. Remove from heat.
- Spoon the beef mixture into the prepared tart shell. Top with grated Gruyère cheese and drizzle with remaining olive oil.
- Bake in the oven for 25-30 minutes or until the pastry is golden brown and the cheese is bubbly. Let cool slightly before serving.
Notes
Nutrition
Frequently asked questions
Can I use shortcrust pastry instead of puff pastry?
Yes, shortcrust works well here and is often cheaper. It gives a firmer, denser base rather than a flaky layered one — the tart will be a bit more sturdy and easier to slice cleanly.
Can I swap the beef mince for something else?
Ground lamb is the most natural swap and pairs well with the herbes de Provence. Ground turkey or chicken also works — just cook it to 165°F (74°C) and make sure there is no pink remaining before you fill the shell.
My tart pan is a different size — does that matter?
A 9-inch (23cm) pan is what the recipe is built for. If your pan is slightly larger, the filling will be shallower and will cook a few minutes faster. If it is smaller, the filling may mound up — leave a little out rather than overfilling.
How do I know the beef is cooked through before it goes in the pastry?
Ground beef is safe at 160°F (71°C) — use an instant-read thermometer if you are unsure. Visually, there should be no pink remaining and the juices in the pan should run clear.
Can I leave out the zucchini if I do not have any?
Absolutely — the tart holds together fine without it. A handful of sliced bell pepper or a few tablespoons of frozen peas stirred into the beef mixture are easy replacements, or just skip the extra vegetable entirely.
Try these next
- Savory British Beef Pies
- Savory Beef Carrot Turnovers
- Mediterranean Lamb Feta Pie
- Savory Beef Sausage Rolls
