Name: Bayadère Tart with Summer Vegetables
Prep time: 20 min
Cook time: 40 min
Yield: 4 people
Cuisine: France
Ingredients: 2 onions; 2 tapenade; 1 zucchini; 1 eggplant; 2 tomatoes; olive oil; thyme; salt, pepper; 1 puff pastry; butter (or...); pie pan; parchment paper; chef's knife; aluminum foil (or parchment paper, to prevent the vegetables from burning)

appetizers main courses side dishes baking prepared in advance quiches and savory pies

Updated on 02 March 2026 by

toquetoque

6 reviews 4.5 : Very good

Diet

Vegetarian

Level

Easy

Calories

79 pour 100g

Preparation

20 minutes

Cooking

40 minutes

This is the second time I’ve made this Bayadère tart with summer vegetables, and everyone loved it again. Given its success, I’ve decided to share it with you!

I adapted this recipe from one found in the excellent book Les tartes de Jean-François Piège pour tous, Jean-François Piège, Hachette Pratique, 256 pages. It’s a book brimming with simple and original recipes for savory and sweet tarts for every season.

This Bayadère tart gets its name from its bright, contrasting colors, which evoke the stripes and hues of the fabric of the same name… For the record, Bayadères are sacred dancers from India who wear fabrics in a variety of shimmering colors.

As you’ll see, this is a summer vegetable tart that’s very easy to make. All you need to do is arrange the vegetable slices as artistically as possible on your pre-baked puff pastry, which has been coated with an onion and tapenade sauce. The filling is reminiscent of a vegetable tian, and the onion and tapenade sauce is to die for!

This Mediterranean-inspired Bayadère tart is perfect for a summer meal. It can serve as a gourmet appetizer, a main course for a vegetarian meal, or even a side dish for grilled fish.

"Servings"

The number of servings is based on serving this tart as a main course. For an appetizer, you can cut smaller portions and serve more people.

"Where

You won’t see any eggplants in the photos—that’s normal; I didn’t have any, so I added a zucchini instead 😊

I hope I’ve inspired you to make this summer vegetable Bayadère tart, and I hope you enjoy it… Thanks in advance for your comments!

For

people

Add to shopping list

For the filling
2 onions
2 tapenade
1 zucchini
1 eggplant
2 tomatoes
olive oil
thyme
salt, pepper

For the pie crust
1 puff pastry
butter or...

Kitchen utensils
pie pan
parchment paper
chef's knife
aluminum foil or parchment paper, to prevent the vegetables from burning

1
Preheat your oven to 170°C.
Butter a pie pan, or line it with parchment paper.
Place the puff pastry in the pan and blind-bake it for 15 minutes.
The Chef's Tip
To prevent the pastry from rising too much, you can cover it with parchment paper and place a weight on top, such as chickpeas.
2
Meanwhile, peel and slice the onions.
Heat a little olive oil in a skillet.
Add the onions, season with salt, and cook them over low heat until softened.
3
Add the tapenade to the pan and stir while off the heat.
Spoon the onion fondue into the pre-baked tart shell.
4
Rinse the zucchini, eggplant, and tomatoes.
Slice them thinly and arrange them on top of the onion, creating lines or circles depending on the shape of your pan (round or square).
The Chef's Tip
For a nice presentation and to ensure all your vegetables stay on the tart, layer the slices. They should overlap by about half a slice.
5
Preheat the oven to 180°C.
Drizzle the tart with olive oil.
Add the thyme and season with salt.
6
Cover with a sheet of aluminum foil and bake for 30 minutes.
7
Once the first baking is done, remove the aluminum foil and return the tart to the oven for 5 minutes to brown it nicely.
8
Once it comes out of the oven, drizzle with olive oil and season with pepper.
You can serve this bayadère tart hot or cold.

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Bayadère Tart with Summer Vegetables