It’s rustic, deeply flavorful, and built on simple ingredients: tomatoes, garlic, herbs, olive oil, olives and tender pork. This is the kind of dish French home cooks make on repeat – no fuss, just real food.

What Is Provençal Pork Stew?

“Provençal” refers to the style of cooking from Provence, a sunny region in the south of France known for its Mediterranean flavors.

Cooking a “Provençal-style” meat or fish means you’ll almost always find tomatoes, garlic, olive oil, Herbs de Provence, olives and summer vegetables like bell peppers or zucchini.

This Provençal pork stew is a hearty, slow-simmered dish where pork is cooked in a tomato-based sauce with peppers, white wine and herbs. It’s simple, rustic and packed with flavor.

If you’d like to explore more Provençal cooking, try my Chicken Provençal, Cod Provençal and my round up of Classic Provençal Recipes to try with everything you need to create a Provençal menu from olive tapenade to stuffed tomatoes.

Why You’ll Love This Dish

• Big flavor, simple ingredients: This recipe requires simple and seasonal ingredients. Nothing fancy, just good technique
• Perfect make-ahead meal: This pork dish reheats beautifully, and I think it tastes even better the next day
• One-pot friendly: less cleanup, more enjoyment!
• Comforting but not heavy: No cream nor flour needed. The sauce is just based on fresh produce and a splash of white wine.
• Flexible serving options: Serve it with rice, polenta, or crusty bread.

This is the kind of recipe that feels impressive but secretly isn’t.

Ingredients You’ll Need for This Provençal Pork Stew

This dish is all about simple ingredients that work together.

• Pork – You’ll need about 2lbs of pork. Choose a cut that’s ideal for slow cooking, like pork shoulder or pork butt. Both these cuts come from the pork shoulder; you can read this interesting article here if you’re ever confused. Avoid lean cuts like pork loin as they tend to dry out and become tough when simmered.
• Salt – Salt the pork at least 30 minutes before cooking. This helps the seasoning penetrate the meat and improves both flavor and texture.
• Olive Oil – Used for searing the pork and building the base of the stew. A good extra virgin olive oil adds authentic Mediterranean flavor.
• Onion & Garlic – These form the aromatic base of the sauce and brings depth to the dish.
• Tomatoes – Fresh tomatoes are best for a lighter, more traditional Provençal flavor. Roma or plum tomatoes work especially well. If tomatoes aren’t in season, good-quality canned tomatoes are a great substitute.
• Herbs de Provence – This classic blend of dried herbs (typically thyme, rosemary, oregano and sometimes lavender) gives the dish its signature Provençal character. You’ll find it in most grocery stores in the spice aisle.
• Black Pepper & Paprika – Simple seasonings that add warmth and balance to the sauce.
• Tomato Paste – Just one tablespoon intensifies the tomato flavor and gives the sauce a richer color and body.
• Bell Peppers – This recipe uses plenty of peppers (4 total), which pair beautifully with pork. A mix of red, yellow, and green adds both sweetness and color, but feel free to use what you have on hand.
• Water & Dry White Wine – These create the cooking liquid for the stew. Use a dry white wine like Sauvignon Blanc. The wine adds acidity and depth without overpowering the dish.
• Green Olives – Added at the end for a salty, briny contrast that brightens the whole stew.

Step-by-Step Instructions

Here’s a quick overview of how to make this recipe, with step-by-step photos to guide you. If you have any questions, feel free to leave a comment below!

1. Prep & sear the pork: Cut the pork into chunks. Salt, and let sit 30 minutes. Then, brown pork in batches (3 min per side). Set aside.
2. Cook aromatics, tomatoes & spices. Sauté onion and garlic until soft. Stir in tomatoes, herbs, spices and tomato paste. Cook 5 min.
3. Add peppers. Cook sliced peppers for 3 minutes.
4. Combine. Return the pork. Add wine and water. Stir and simmer with lid on for 35-40 minutes.
5. Finish. Add olives, simmer uncovered 20–30 min until tender.

Cooking Tips for the Best Provençal Pork

• Don’t skip the sear: this is where most of the flavor comes from. Golden brown = depth.
• Use real tomatoes if possible: fresh tomatoes give a lighter, more authentic Provençal taste. But canned can work in a pinch, if tomatoes aren’t in season.
• Choose the right wine. Go for a dry white wine (like Sauvignon Blanc). If it’s good enough to drink, it’s good enough to cook with.
• Let it simmer gently. No boiling! You just want the sauce to simmer low and slow to keep the pork tender.
• Make it ahead: Like many stews, this one tastes even better the next day.

Frequently Asked Questions

What makes it “Provençal”?

It’s all about the combination of olive oil, tomatoes, garlic, herbs, olives and slow cooking to build these classic flavors from southern France.

Can I use a different cut of pork?

I highly recommend sticking with pork shoulder or butt: they work best because they become tender when simmered. Avoid lean cuts like pork loin.

Can I skip the white wine?

You can, but keep in mind the wine adds nice acidity and depth. Substitute with equal amount of water, plus a splash of lemon juice for acidity.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. It reheats beautifully.

Can I freeze this stew?

Absolutely. Freeze for up to 2–3 months. Thaw overnight in the fridge and reheat gently.

More Rustic French stews to try

• Classic French Beef Bourguignon 
• French Beef Daube (Provençal Stew)
• Flemish Beef & Beer Stew (Carbonnade Flamande)
• Garbure (Smocked Ham Hock Bean Cabbage Soup)
• Sausage Rougail (Creole Sausage Stew)
• Classic French Hunter’s Chicken Stew (Chicken Chasseur)
• French Lemon Chicken Thighs in White Wine Sauce
• French Pork and Lentil Stew (Petit Salé)

Easy Provençal Pork Stew

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 1 Hour 20 Minutes 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

2lbs (900g) pork shoulder or butt
½ tsp salt (plus more for salting the meat)
1 tbsp (15ml) extra virgin olive oil
1 large onion, peeled and chopped
2 garlic cloves, peeled and minced
1lb (450g) tomatoes, cubed
1 tbsp Herbs de Provence
½ tsp freshly ground black pepper
½ tsp paprika
1 tbsp tomato paste
4 bell peppers (2 red, 1 yellow, 1 green), cored and sliced into strips
100ml water
100ml dry white wine
½ cup green olives, pitted

Instructions

1. About 30 minutes beforehand, take the pork out of the fridge. Slice into “stew sized” chunks (about 3-4cm/ 1.2-1.5-in), salt the pork and set aside, to allow to warm closer to room temperature.
2. In a large skillet or large Dutch oven, heat up to olive oil over medium heat. Working in batches, add the pork cubes and sear them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t sear properly. It should take about 2 batches to sear all the pork. Transfer the pork cubes to a separate bowl or plate. Do not wash the bottom of the pan.
3. Lower the heat to medium-low. Add the onion and garlic and sauté for about 2-3 minutes until fragrant and translucent. Add the cubed tomatoes, Herbs de Provence, salt, black pepper, paprika and tomato paste. Stir and cook for about 5 minutes, until the tomatoes soften.
4. Add the bell peppers, stir and cook for 3 minutes – just enough to soften the pepper slightly.
5. Add the pork cubes back into the skillet, stir and add the wine and stock.
6. Bring to a slow simmer, cover and cook for 35-40 minutes. Take the lid off, stir in the green olives and continue to simmer (lid off) for 20-30 minutes longer, until the sauce starts to thicken slightly and the pork is tender enough to cut with a fork. Taste the sauce and add more salt (if necessary) to your liking.
7. Serve in a shallow bowl over rice, polenta – or just on its own.

The post Easy Provençal Pork Stew (French Pork Stew with Tomatoes, Peppers & Herbs) appeared first on Pardon Your French.

This is an easy recipe that comes together swiftly to create delicious savory bites. They’re perfect for parties, gatherings, or a just a cozy night in.

An easy mushroom appetizer recipe for the Holidays

As the holiday season nears, I’m thrilled to share a beloved French twist on a classic appetizer: Champignons Farcis, or stuffed mushroom caps. These little bites are as charming as they are delicious—filled with savory pork, melted cheese and fragrant herbs, making them a must-have for your festive gatherings.

In France, stuffed mushrooms have a cozy place in our culinary hearts. They are often served at bistro tables or as part of holiday spreads. They come with so many stuffing options, be it ground meat, cheeses of all kinds, nuts and more. But one of the most popular versions is by far this one – using Paris mushrooms with a mix of ground pork and cheese.

France is home to the iconic Champignon de Paris, a variety of white button mushroom cultivated since the 17th century in the underground limestone quarries of Paris. These mushrooms are perfect for stuffing : they have a mild, earthy flavor that pairs beautifully with savory fillings.

Here, I’ve selected a classic French combination: juicy ground pork, creamy Brie, and the unmistakable aroma of Herbes de Provence. The stuffed mushrooms are sprinkled with breadcrumbs just before baking to create that irresistible, golden crunch on top. Then, they bake in a hint of chicken broth, keeping them perfectly moist as they cook. 

Best of all, these mushrooms are easy to make ahead and reheat, so whether you’re hosting a crowd or attending a potluck, you’ll have a dish that’s sure to delight!

Ingredients you’ll need for this Stuffed Mushroom Caps recipe

I love how this recipe captures the heart of French cuisine: simple ingredients that bring out each other’s best qualities. Here is a detailed look at the ingredients you need for this recipe. 

• Paris mushrooms, also known as white button mushrooms. Their round shape and slightly hollow interior make them perfect for stuffing, as they hold the filling beautifully. Here we are keeping the stems! They get chopped finely, cooked and mixed into the stuffing.
• Extra virgin olive oil. 3 tablespoons (45ml) of olive oil is needed throughout the recipe: 1. to quickly stir fry the garlic, shallot and mushroom stems, 2. To coat the mushroom caps and 3. To drizzle over the stuffed mushrooms right before baking, to help develop a nice crust.
• Garlic & Shallot (or red onion): 2 garlic cloves and a shallot create the savory base of the stuffing.
• White wine: Although optional, I like to add 2 tablespoons (30ml) of white wine to help cook the mushrooms stems, adding flavour and keeping them moist.
• Ground pork: This is the heart of the filling, bringing a rich, juicy flavor. Choose lean, unseasoned ground pork.
• Fresh parsley: Chopped fresh parsley adds a burst of fresh taste that lifts the richness of the pork and cheese. You can opt for flat-leaf or curly parsley.
• Herbes de Provence: This dried herb blend, including thyme, rosemary, oregano and savory, adds a signature taste to the stuffing. Don’t skip it! You can find Herbs de Provence sold in most grocery stores in the US & Canada in the spice aisle.
• Brie: Creamy, mild Brie is the cheese of choice for these stuffed mushrooms. This cheese pairs beautifully with the savory pork and herbs and melts beautifully.
• Breadcrumbs : We’re using breadcrumbs in the stuffing and to top the stuffed mushrooms. Choose unseasoned breadcrumbs, ideally.
• Chicken stock: ½ cup (120ml) of chicken stock is poured on the bottom of the baking dish. This helps keep the mushroom moist while adding extra flavor! Ideally, opt for a low-sodium chicken stock.

As for the cooking equipment, prepare a baking dish that’s large enough to host your 12 mushroom caps.

Frequently Asked Questions

What are the best mushrooms for stuffing?

Paris mushrooms (also called white button mushrooms) are commonly used for making “Champignons Farcis” in France. They are great for this recipe because of their size and shape, which keeps really well when baking. But you can use cremini mushrooms or even large portobellos, especially for larger servings.

Can I substitute Brie for another cheese?

Although I think Brie brings delicious flavor and a unique creamy texture to the stuffing, yes you can. You can try goat cheese for a different flavor profile, or even shredded mozzarella or cheddar for a milder taste.

Can I make this recipe ahead?

Yes, absolutely! This recipe is actually very easy to make ahead, which makes it perfect for when hosting guests or preparing for a large gathering. You can prepare the filling and stuff the mushrooms up to a day ahead. Cover the stuffed mushrooms with plastic film and place them in the fridge. When ready to serve, take them out of the fridge and bake them as per the instructions.  

How do I store and reheat stuffed mushrooms?

You can place any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (180°C) oven for about 10 minutes or until heated through.

Can I freeze stuffed mushrooms?

While I think these stuffed mushrooms are best served fresh, you can freeze them unbaked. To do so, arrange the stuffed caps on a baking sheet, freeze until solid, then transfer to a freezer-safe container. When ready to bake, add a few extra minutes to the baking time without thawing.

Audrey’s tips for Perfect Stuffed Mushroom Caps

• Choose fresh mushrooms: Look for firm, plump mushrooms with closed caps for the best texture.
• Don’t overmix the pork stuffing: Overmixing ground meat often results in a tough, hard-to-chew texture. Instead, you should mix the stuffing ingredients with your hands until just combined.
• Prefer unseasoned breadcrumbs: I prefer unseasoned breadcrumbs to add to the stuffing, and add my own seasonings (salt, pepper, herbs). That way, I can control the saltiness and flavors of the final recipe.
• Adjust seasoning to taste: Shallot, garlic, Herbes de Provence, fresh parsley, salt and pepper add plenty of flavor. But feel free to adjust these seasonings to suit your preferences.
• Don’t skip the chicken stock: I like to add about ½ cup (120ml) of chicken stock at the bottom of the dish just before popping the stuffed mushroom caps in the oven. This small amount of broth helps the mushrooms stay tender and flavorful without becoming dry.
• This recipe yields 12 stuffed mushrooms. You can easily double, or even triple this recipe to feel a larger crowd.

These Stuffed Mushroom caps make the perfect bite-sized treats for any party. They are great as an appetizer or even a side dish at a holiday feast. You can seve them with charcuterie boards, fresh salads, or roasted vegetables, making them an excellent addition to any holiday spread.

I hope you’ll enjoy this recipe as much as I do! If you have any questions, please leave a comment.

More French appetizer recipes to try: 

• French Cheese Puffs (Gougères)
• Eggplant Caviar Dip (Caviar d’Aubergine)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Roasted Red Pepper Dip (Poivronade)
• No-knead Overnight Focaccia
• Gruyère Cheese Twists (Torsades au fromage)
• Sardine White Bean Cakes (Croquettes de Sardines) 

Stuffed Mushroom Caps with Pork and Brie

Print Recipe

Serves: 12 mushrooms Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

12 whole fresh Paris mushrooms (also known as white button mushrooms)
3 tbsp (45ml) Extra virgin olive oil
1 shallot, peeled and diced (or 1 small red onion)
2 cloves garlic, peeled and minced
2 tbsp (30ml) dry white wine (or chicken stock)
7oz (0.44lb/200g) ground pork
1 tsp salt
½ tsp freshly ground black pepper
½ tbsp Herbs de Provence
2 tbsp fresh parsley, chopped
1 large egg, at room temperature
3 tbsp (22.5g) breadcrumbs
About 2oz (55g) Brie cheese, cut in tiny cubes
½ cup (120ml) chicken broth (ideally low-sodium), for the bottom of the pan when cooking

Instructions

1. Carefully remove the stems and peels of the mushrooms. Discard of peels and chop the stems finely. Reserve the stems. Place the mushroom caps in a large bowl, set aside.
2. Heat up 1 tablespoon (15ml) of olive oil in a medium frying pan over medium heat. Add the diced shallot and garlic, and cook for 2 minutes until fragrant. Add the diced mushroom stems and cook for 2 minutes, stirring occasionally. Add the white wine and cook for 2-3 extra minutes until the stems are soft and most of the wine has evaporated. Set aside in the bowl to cool.
3. Place the ground pork in a mixing bowl. Add the salt, black pepper, herbs de Provence, chopped fresh parsley and 2 tablespoons of bread crumbs. Whisk the egg in a tiny bowl with a fork and add to the pork. Mix everything with your hand until just combined. Add the cubed brie and cooked mushroom stems, and mix again until just combined. The residual heat from the mushroom stems may start to melt the brie bits, this is fine.
4. Add 1 tablespoon of olive oil (15ml) to the mushroom caps. Toss to coat evenly.
5. Use a spoon to generously fill each mushroom cap with the pork and brie mixture, pressing down slightly to ensure each cap is well-packed. Place the stuffed mushrooms in a baking dish.
6. Top each mushroom with a sprinkling of breadcrumbs – one tablespoon in total. Drizzle with 1 tablespoon of olive oil (15ml). Gently pour the chicken broth into the bottom of the baking dish (not over top of the mushrooms) to keep the mushrooms moist during baking.
7. Bake for 30-35 minutes at 350°F (180°C), until the mushroom tops are golden to golden brown. Let cool for 10 minutes before serving.

The post Stuffed Mushroom Caps with Pork and Brie (Champignons Farcis) appeared first on Pardon Your French.

An old timey dish originating from Provence, “Tomates Farçies” were born as a way to make smart use of any leftover meat, bread and fresh herbs people had in the kitchen. For this reason, you can find countless variations of this dish, be it made using ground beef, pork, chicken or chopped up leftover stewed meat, mixed with stale bread or rice, any kind of fresh herbs and any type of hard cheese. But this recipe’s version – made with ground beef, bread and cheese – is by far the most popular.

French beef stuffed tomatoes are nowadays commonly sold at French “boucheries” (meat shops), already pre-cooked. This is also a staple dish in any French household, as it’s fairly easy to recreate and perfect to feed a family.

Naturally, this recipe is made during tomato season, when the fruits are perfectly ripe and sweet.

Common Questions

What varieties of tomatoes work best for this recipe? 

Any medium to large red tomato variety will work for this recipe, including Beefstake, Heirloom or On-The-Vine Tomatoes. Avoid Roma tomatoes as they can’t stand upright well due to their oval shape.  

Choose your tomatoes ripe, juicy yet still a little firm so they don’t turn mushy when baked. Also, try to pick them round (so they stand well upright) and even in size so they bake evenly.

Also, make sure you drain the tomatoes well after carving them. Meaning, you need to salt the inside of the carved tomatoes and place them upside down on paper towels for at least one hour, so they lose most of their excess moisture.

What bread should I use for the stuffing? 

The chunks of bread in the stuffing absorb the moisture released from the tomatoes and beef while they cook, ensuring the stuffing doesn’t get soggy and the tomatoes don’t turn mushy. Any stale bread works for this recipe, from a baguette to a French loaf to simple sliced bread. Make sure the bread is fully soaked in milk so it turns soft. The bread should be dry and easy to slice into cubes, which then get soaked in milk to turn soft and easy to mix.

Should I opt for lean ground meats or ground meats with more fat?

It’s entirely up to you and your personal preferences. The general rule is “fat equals flavor”, but I have made these Tomates Farcies many times using lean ground meats and the taste was still excellent. Use what you have and/or what’s on sale!

Can this recipe be made vegetarian?

While I have never personally made this recipe using meat substitutes, commenters have mentioned success using Beyond Meat “ground beef” as a substitute. If you have experience using these meat substitutes and are happy with the results, it should work well in this recipe as well.

If I wanted to try a different cheese than Parmesan, what would you suggest?

The Parmesan cheese, providing a nice salty kick,  helps bind all the ingredients together. This creates a stuffing that keeps it shape well once cooked and doesn’t crumble on the plate when slicing the tomato.

Another dry/hard mountain cheese would work wonderfully as well, such an Emmental or Gruyère. Pecorino Romano would work nicely too!

Any particular type of rice I should be using for this recipe?

I typically like to use long grain white rice varieties, such as basmati. But use what you have on hand and what you enjoy to eat. 

The rice, placed at the bottom of the dish, helps bring substance to the dish (making it a whole meal), but also serves two practical purposes: it helps keep the stuffed tomatoes upright while they roast in the oven and also to absorb the extra liquid rendered by the ground beef and tomatoes while they cook. This ensures the bottom of your baking dish won’t get soggy, while creating a succulent bed of flavored rice which turns slightly crispy over top.

How to store these French-style Stuffed Tomatoes

After making (and enjoying) these Tomates Farcies – if you have any leftovers – you can store them in the refrigerator.

• In the refrigerator: store them in an airtight container in the fridge for up to 4 days.  Reheat the stuffed tomatoes in a microwave or in the oven for about 5-10 minutes at 350°F (180°C). 
• I don’t recommend freezing this recipe as this will alter the texture of the tomatoes too much. 

Cooking notes :

• This recipe makes 6 Tomates Farçies; you can easily double this recipe to serve a larger crowd.
• The Herbs de Provence deliver classic Provencal flavors, helping give these stuffed tomatoes their signature taste. Herbs de Provence is a typical mix of dried herbs from Provence and usually includes: savory, marjoram, rosemary, thyme and oregano. Herbs de Provence mix can be found in some grocery stores or in specialty stores. If you can’t find it, you can easily make your own mix at home. Use an equal amount of each dried herb and mix. Keep it in a sealed jar or in a tied-up pouch, for months.

These Tomates Farçies are traditionally enjoyed warm as a main, or at room temperature the next day when it is just too warm to turn the oven on. Some say they taste even better the next day!

I hope you’ll love this Classic Tomates Farcies recipe as much as I do! If you have any questions, please leave a comment. 

More late-Summer recipes to enjoy: 

• • Classic French stove-top Ratatouille 
  • Chilled Zucchini Mint Soup 
  • Crustless Quiche with Summer Vegetables 
  • Classic Vegetable Tian from Provence
  • Roasted Red Pepper Dip from Provence
  • Classic French Tomato Mustard Tart
  • Swiss Chard Pancakes (Farçous) 
  • Cod Provençal with Tomatoes, Capers & Olives
  • French-Style Zucchini Fritters

French-Style Stuffed Tomatoes (Tomates Farcies)

Print Recipe

Serves: 6 Prep Time: 30 minutes Cooking Time: 1 hour 45 minutes 1 hour 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 17 voted )

Ingredients

6 medium, round tomatoes
salt, to taste
2-3 slices stale bread, cut into small cubes
¾ cup milk (2% m.f. or whole)
1 tbsp (15ml) extra virgin olive oil
1 lb (450g) ground beef
½ tsp salt
½ tsp freshly ground black pepper
2 cloves garlic, peeled and minced
1 medium onion, peeled and diced
1 large egg, at room temperature
2-3 fresh basil leaves, finely chopped
1 tbsp of Herbs de Provence
2 tbsp (25g) grated Parmesan cheese
2 tbsp (30ml) extra Virgin Olive Oil
300 to 500g cooked rice (2 to 3 cups)

Instructions

Step 1: Prepare the tomatoes. Cut the hats (tops) from the tomatoes and carve the insides (flesh) out with a spoon. Keep the flesh with the juice in a separate bowl, and keep the hats too. Sprinkle the insides of the tomatoes with a pinch of salt, and place the tomatoes upside down on a linen or paper towel to absorb the excess juice. Set aside for at least one hour.

In a bowl, pour the milk over the bread cubes and set aside to soak for about 20 minutes. 

Step 2: Chop up the removed tomato flesh coarsely. Heat 1 tablespoon (15ml) of extra virgin olive oil in a frying pan over medium heat. Sauté the garlic and onion, and then add the tomato flesh. Cook for about 10 minutes, stirring occasionally, until the mixture is moisture-free and reduced to a paste-like consistency.

Pre-heat your oven to 350°F (180°C) with a rack in the middle.

Step 3: In a large mixing bowl, combine the ground beef, salt, pepper, garlic, onion, egg, basil, Herbs de Provence, parmesan, and milk-soaked bread. Add the tomato flesh mixture and mix until just combined.

Grease a large baking dish with 1 tablespoon (15ml) of olive oil. Spread the rice over the bottom - it should cover the bottom of the dish by about 2 inches. 

Step 4: Spoon the stuffing into the hollowed tomatoes, making sure they are well packed. Place the hats back on top and place the tomatoes standing upright into the baking dish, over the rice. Drizzle with 1 tablespoon (15ml) of olive oil and sprinkle with black pepper and herbs de Provence to taste.

Bake for 1 hour and 30 minutes - depending on your oven, this can be slightly shorter or longer. The tomatoes are done when the rice looks golden and crispy on top, the meat stuffing is browned and cooked, and the tops of the tomatoes are wrinkled with charred edges.

Allow the dish to rest 30 extra minutes in the oven, with the oven turned off, before serving.

This recipe was first published on July 13, 2022 and edited on August 25, 2023. I updated the photos and updated the article with common questions & answers, additional tips and a few improved ingredients/instructions for the recipe. 

The post French-Style Stuffed Tomatoes (Tomates Farcies) appeared first on Pardon Your French.

With just a few ingredients (puff pastry crust, tomatoes, Dijon mustard, cheese and tomatoes) there is nothing complicated to this tart recipe, except a few tips to know regarding the preparation of the tomatoes (read my tips below).

You can opt for a store-bought pastry crust for simplicity (like I often do), or make your own if you wish. For the cheese, the French will classically opt for Gruyère or Comté. But in North America, you can opt for white cheddar or mozzarella as more affordable options.

For a Southern French touch, I love to add some Herbes de Provence. Herbes de Provence mix can be found online, in specialty stores or bulk stores (ie. Bulkbarn in Canada). And if you can’t find Herbes de Provence, you can simply use thyme and/or rosemary – which are two very accessible herbs. 

Cooking Tips for the tomatoes:

• Choose ripe tomatoes, although they shouldn’t be too soft to the touch. Round, large, heirloom or even cherry tomatoes (sliced in half) all work well. However, I don’t recommend plum tomatoes as they have too much juice. 
• With two or three layers of sliced tomatoes, this tart can end up very watery once baked as the tomatoes will release their juices. To avoid this issue, slice the tomatoes, sprinkle them generously with salt on both sides and lay them in a single layer on a cooling rack for 2 hours so they release most of their excess juices. 
• Likewise, another tip is to sprinkle 2 or 3 tablespoons of bread crumb at the bottom of the crust (on top of the mustard and cheese). The breadcrumbs will absorb the juices from the tomatoes and prevent the crust from getting soggy.
• Finally, make sure your oven is well preheated to 425F (220C) and pop the tart in the oven as soon as you are done placing the tomato slices on the crust. This “shock” of temperature will make the crust bake quickly before it has time to absorb the juice of the tomatoes.
•  

I hope you’ll love this Classic French Tomato Mustard Tart recipe as much as I do!

You may also like:

• Cod Provençal with Tomatoes, Capers & Olives
• Sweet Pea and Ham Quiche
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion

Classic French Tomato Mustard Tart (Tarte à la tomate)

Print Recipe

Serves: 8-10 people Prep Time: 30 minutes Cooking Time: 35-40 minutes 35-40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 7 voted )

Ingredients

2lbs (900g) ripe tomatoes
2 tsp salt
1 (370g) ready-rolled puff pastry
2 tbsp Dijon Mustard
2 cups (200g) grated cheese (ie. Gruyère or Comté) 
Optional: 2 tbsp bread crumbs
2 tbsp Herbs de Provence
Salt and freshly ground black pepper, to taste

Instructions

Make sure you read my cooking tips before you start.

Step 1 - Two hours before, slice the tomatoes and lay the slices on a cutting board. Salt them on both sides and lay them flat on a cooling rack. They will loose some of their juice so the crust doesn’t get too soggy when baking.

Pre-heat your oven to 425F (220C) with a rack in the middle. Butter and flour a 9 or 10 inch tart pan/pie dish. Unroll the puff pastry sheet and fit it into a pan. If needed, cut the excess that hangs from the edges. Poke the dough all over with a fork.

Step 2 -Evenly spread the Dijon Mustard over the bottom. Sprinkle 1 1/2 cup (150g) of grated cheese on top. Optional: Sprinkle 2 tablespoons of bread crumbs – they will absorb the juice from the tomatoes.

Step 3 - Arrange the tomato slices in the pastry crust in an overlapping pattern and in an even layer. Sprinkle with a pinch of salt and Herbs de Provence. Repeat the process until no tomato slices remain; you should be able to have three layers of tomato slices. Sprinkle again with a pinch of salt, black pepper, Herbs de Provence and the remaining 1/2 cup (50g) of grated cheese.

Bake for 35-40 minutes, until the crust looks crisp and golden. Enjoy warm or cool.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Classic French Tomato Mustard Tart (Tarte à la Tomate) appeared first on Pardon Your French.

This is a simple one-pan dish that is incredibly flavorful and perfect for weeknight dinners or entertaining guests.  Be sure to have crusty bread on-hand for sopping up the beautiful sauce, and a bottle of Provençal rosé for sipping along to – bien sûr!

What is “Chicken Provençal”?

Not a specific recipe, “Provençal” refers to the style of cooking that hails from the sun-kissed region of Provence, in Southern France. The Provençal style is often used for preparing chicken or fish, and consists of using the staple ingredients found in the region: extra-virgin olive oil and olives from the local orchards, garlic (lots of it!), tomatoes that grow abundantly, and of course, Herbes de Provence (see paragraph below).

The chicken gets dusted with flour, browned in a pan, and then braised slowly in a pool of wine, nestled with the other ingredients. It makes for a deliciously moist chicken with a crisp brown skin, melty garlic and an incredibly flavorful sauce for mopping up with fresh crusty bread.

There likely exists as many variants of “Provençal” recipes as there are families in Provence. The main ingredients are always there (EVOO, olives, garlic, tomatoes, herbs and wine) but other ingredients can be added for extra flavor: bell peppers, lemon quarters, artichoke hearts, anchovies, capers, etc.

For this version of Chicken Provençal, I opted for the use of meaty green olives, cherry tomatoes for bursts of sweetness, shallots for their lovely caramelized notes, and tender artichoke hearts which marry great with chicken.

About Herbes de Provence

Herbes de Provence are a key “ingredient” to give Chicken Provençal its signature flavor. This is a typical mix of dried herbs from Provence and usually includes: savory, marjoram, rosemary, thyme, oregano and sometimes lavender too (although I wouldn’t recommend the use of lavender for this chicken recipe).

Herbes de Provence mix can be found online, in specialty stores or bulk stores (ie. Bulkbarn in Canada); but if you can’t find it you can easily make your own mix at home. Use an equal amount of each dried herb and mix. Keep it in a sealed jar or in a tied up pouch, for months.

If you can’t find Herbes de Provence, you can simply use thyme and/or rosemary – which are two very accessible herbs. 

Which wine to choose?

A Chicken Provençal is just as delicious made with either white or red wine – but not rosé! Keep that one for sipping on the side. For the recipe pictured here, I used a cup of red wine which creates deeper, heart-warming flavors. Use white wine if you want lighter flavors and lovely fruity notes.

In both cases, white or red, choose a “crisp” wine (meaning, with high-acidity), which is always the best choice for cooking.

• For whites, great choices are: Pinot Gris, Sauvignon Blanc and unoaked Chardonnay
• For reds, great choices are: Merlot, Pinot Noir or a light Cabernet are best.
• Some recipes call for Vermouth, which creates a deeper-tasting sauce with lovely botanical notes. 
• And if you want to keep things one-themed, a Provençal Trebbiano white is perfect. 

Cooking tips:

• I recommend you take the chicken pieces out of the fridge at least 1 hour before you cook them, to allow them to get close to room temperature. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.
• It is important to opt for bone-in pieces of chicken, as the bones will lend so much more flavor to the sauce and whole dish.
• You can remove the skin of the chicken if you want a healthier version of this dish– although I think the skin lends a great amount of flavour to the sauce.
• I like to use Spanish Queen Olives, as they are large, plump and tasty. I prefer using olives with pits as they are more flavorful and will also impart more flavor to the sauce. But for convenience, you can opt for pitted olives.
• Shallots can be substituted for pearl onions.

I hope you’ll love this Chicken Provençal with Olives and Cherry Tomatoes recipe as much as I do!

You may also like:

• Cod Provençal with Tomatoes, Capers & Olives
• Coq Au Vin Blanc 
• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion

Chicken Provençal with Green Olives and Cherry Tomatoes

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 13 voted )

Ingredients

4 skin-on chicken leg quarters (or 8 Bone-in, skin-on chicken thighs)
2 tsp salt
1 tsp freshly ground black pepper
1/3 cup (42g) flour
3 tbsp (45ml) Extra Virgin Olive oil
2 tbsp Herbes de Provence  
8-10 cloves garlic, peeled
6 medium-size shallots, peeled and halved
2 pints/4 cups (600g) of cherry tomatoes
4 artichoke hearts, quartered (canned, drained)
1 cup Green olives (with pits or pitted)
1 cup (250ml) dry wine (red, white) or Vermouth
3-4 sprigs Fresh thyme

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture; this will help ensure the skins gets a nice crispy skin when cooking. I like to allow the chicken to come close to room temperature before cooking.

Season the chicken thighs with salt and pepper on both sides. Place the 1/3 cup of flour (42g) in a shallow plate and roll each chicken quarter/thigh in flour to cover evenly.

Pre-heat your oven to 400° F (205° C), with a rack in the middle. 

Step 2 – Heat the EVOO in a large oven proof pan, and place in the chicken skin side down. Cook the chicken without disturbing it for 6-7 minutes until golden brown. Flip chicken over and cook again for 6-7 minutes.

Step 3 – Sprinkle the chicken pieces with Herbes de Provence. Arrange the garlic cloves, shallots, cherry tomatoes, green olives and artichoke around the chicken, then add the wine to the pan. Arrange a few sprigs of thyme on top of the chicken. Cover with a lid and place in the oven.

Cook for 20 minutes. Remove the lid, baste the chicken with the pan juices and cook for 20-25 more minutes (lid off) until the chicken is cooked thoroughly and browned.

Serve over rice, potatoes, or cannellini beans - with crusty bread for dipping.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Chicken Provençal with Olives and Cherry Tomatoes appeared first on Pardon Your French.

Like most rustic French recipes, it plays the part of a no-fuss and frugal recipe. But in reality, it gifts you the sweetest-tasting, juiciest tomatoes all tucked under a blanket of crisp and fragrant breadcrumbs. It is effortless Summer cooking at its best!

This recipe is easy and fuss-free, with only tomatoes as the main ingredient. The key here is to not rush it: the tomatoes need to cook low and slow, so they turn tender, utterly sweet and caramelized. Naturally, this dish is often made, and even better, in the thick of Summer when tomatoes are at their ripest.

What pan should you use for this recipe?

I like to use a Cast-Iron Skillet for the making of this recipe for two reasons. First, the Cast-Iron Skillet can be used both on the stove-top and in the oven. The tomatoes are first cooked on the stove-top and then finished off in the oven, so using a skillet makes it easier and less messy. Secondly, using a Cast-Iron Skillet enhances the “confit” process and caramelization of the tomatoes. A cast-iron skillet is known for its heat-retention properties, so the tomatoes will “confit” better and get a nice caramelization all around.

If you do not own a cast-iron skillet, fear not. You can use a regular large pan on the stove-pot and then transfer the tomatoes to an oven-safe dish for the oven part.

How to make these Provence-Style Tomatoes with Breadcrumbs and Herbs.

The recipe begins with slicing the top “hat” of the tomatoes, and placing these tomatoes cut-side down in a skillet (or pan). You then sprinkle some sugar over top and let the tomatoes “confit” (cook slowly in their own juice) on low heat for 30 minutes. They should turn tender and render a lot of liquid.

Once tender, the tomatoes are then turned upside down (cut-side up) and topped with a mix of breadcrumbs, fresh curly parsley and dried Herbs de Provence. The tomatoes are then transferred to the oven, and cooked until utterly tender with a crisp and golden top.

My Cooking tips

• For the tomatoes, choose round, plump tomatoes which will stand up straight in the pan (ie. avoid narrow plum tomatoes). Choose them medium in size. Too small, they will turn mushy and too big, they won’t cook through. My preferred varieties are Romas and medium-size Heirlooms.
• For the breadcrumbs, I recommend you make your own. I like them coarse, with bits of bread still visible to provide extra crunch. You can see how to make homemade breadcrumbs here. Use any of your favorite stale bread (at least 2 days old). My favorite bread to make breadcrumbs is Pain de mie.
• Curly parsley is best, but you can substitute for flat-leaf parsley.
• Herbes de Provence is an essential ingredient in Provencal cooking, consisting of a blend of dried herbs: savory, marjoram, rosemary, thyme and oregano. It adds a very distinctive taste to this tomato dish. You can find Herbs De Provence online, in spice shops, bulk stores, and sometimes in grocery stores in the spice aisle.

I hope you love this recipe as much as I do! It’s colorful, light, healthy-ish and so tasty – making  great use of the Summer tomato abundance.

These Provence-style tomatoes are a perfect side dish for a barbecue, to go alongside grilled meat and fish. They are great to feed a crowd, as you can double or triple the recipe easily. This also goes great with rice, or other cooked grains such as barley or quinoa. You can pair it with: lamb chops, Provence-style cod and serve along a French-style couscous salad.

You may also like 

• Summer Vegetable Tian Galette
• Frisée with Bacon & Egg (Salade Lyonnaise)
• Herby Sugar-glazed Spring Vegetable Jardiniere
• Kasha Green Bean Potato Salad

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Provence-Style Tomatoes with Breadcrumbs and Herbs (Tomates à la Provençale)

Print Recipe

Serves: 4-6 people Prep Time: 15 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 15 voted )

Ingredients

8 tomatoes
1 tsp salt
3 tbsp (45ml) Extra virgin olive oil, divided
2 tbsp (25g) sugar
3 garlic cloves, chopped finely
½ bunch curly parsley, stemmed and chopped finely
2 tsp Herbs de Provence
1/3 cup breadcrumbs, store-bought or homemade
1 tsp fresh ground black pepper

Instructions

Step 1 – Wash and dry the tomatoes. Cut the “hat” (top part) off of each tomato, discard of the hats and season tomatoes inside with salt.

Step 2 – Heat 2 tablespoons (30ml) of EVOO in a large skillet over low-medium heat. Place the tomatoes in the skillet (cut-side down) and sprinkle with the sugar. Cook for 35-30 minutes: the tomatoes will first render their juice and shrink in size, and the liquid at the bottom of the pan will slowly evaporate. Every 5-7 minutes, use a spoon to scoop some of the liquid and pour it on top of the tomatoes. Remove from the heat when about half of the liquid is evaporated and the tomatoes are tender, but not mushy yet.

Pre-heat your oven to 350F (180C) with a rack in the middle.

Step 3 – In a bowl, combine the chopped garlic cloves, chopped parsley, Herbs de Provence, breadcrumbs and black pepper.

Step 4 – Carefully flip the tomatoes (using a spatula or two large tablespoons) and top each of them with an equal amount of breadcrumb topping. Drizzle the tomatoes with 1 tablespoon (15ml) of EVOO.

Step 5 – Place the skillet in the pre-heated oven and bake for 30 minutes, until all the liquid at the bottom of the skillet has evaporated and the topping is golden-brown. If needed, you can finish off the tomatoes with 1 minute under the broiler, to ensure the topping is crispy.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appétit! 

The post Provence-Style Tomatoes with Breadcrumbs and Herbs (Tomates à la Provençale) appeared first on Pardon Your French.

In my take on this beloved French recipe, the Tian gets encased in a buttery shortcrust that is spiked with dried herbs and olive oil. This makes for a vibrant Summer dish that showcases seasonal vegetables in a perfect way, and that’s as pretty as it is tasty!

So what is a French “Tian”, exactly?

Originally, a “tian” is a round earthenware vessel from Provence, used for both cooking and serving, going from the oven directly to the table. Being often filled with layered vegetables and baked in the oven, the vessel has also given its name to the dish prepared in it.

In older versions of the recipe, a Tian was described as a lean stew with the layered vegetables cooked in a sauce. But in modern versions of it, the vegetables are cooked with no liquids and naturally steam with their own moisture. Tian are often made with vegetables alone, but you will find some topped with goat cheese, crumbled hard-boiled eggs, bread crumbs, or even with added fish and meat slices inside.

Layered Vegetable Tian Galette

This take on the traditonal Provencal Tian has it encased in a buttery shortcrust. A layer of caramelized onions is also placed underneath the Tian to add another layer of sweetness. The crust, the sweet onions, the olive-oil doused veggies… the flavors and textures all meld together as the galette bakes.  

This Layered Vegetable Tian Galette has been part of my Summer repertoire for years, and it isn’t leaving it any time soon. When I feel like it, I even add a handful of black olives and a few anchovy filets on top for extra-bursts of saltiness.

Cooking notes:

• For the crust, you can use a store-bought pie crust or make your own. I am providing you with a recipe for a homemade pie crust spiked with Herbes de Provence, which pairs perfectly with the layered vegetable tian filling.
• When picking out your vegetables to make this recipe, try to choose tomatoes, zucchini and eggplant that have the same circumference. It will be easier to create the circular pattern-top of the galette if your slices are all the same size
• Optional: the bottom of the crust is left plain here, but you could spread 1 tbsp of Dijon Mustard, Pesto or Tomato paste at the bottom if you wish (before adding the caramelized onions on top).

Layered Vegetable Tian Galette

Print Recipe

Serves: 6-8 Prep Time: 45 minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 7 voted )

Ingredients

For the crust:
2 cups All-purpose flour
1 tsp salt
2 tsp Herbes de Provence
2/3 cup unsalted butter, cold and cubes
2 tbsp (30ml) Extra Virgin Olive Oil
2-3 (30-45ml) tbsp cold water
For the filling:
1 tbsp (15g) unsalted butter
2 onions, peeled and sliced in half rounds
1 tsp salt
1 tsp freshly ground black pepper
1 zucchini, cut in ¼ (0.65cm) inch slices
1 thin eggplant, cut in ¼ (0.65cm) inch slices
3 small tomatoes, cut in ¼ (0.65cm) inch slices
3 tbsp (45ml) Extra Virgin Olive Oil
1 tsp Herbes de Provence

Instructions

For the crust :
To make the pastry crust, mix the flour, salt, Herbes de Provence, butter and EVOO with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, 1 tablespoon (15ml) at a time, and mix until the dough roughly comes together into a ball - you may need to add 2 or 3 tablespoons of water; do not overmix. Wrap the dough in plastic wrap, and chill for at least 30 minutes.

For the filling:
Melt the butter in a large frying pan over medium heat. Add the sliced onions, ½ tsp salt, ½ tsp black pepper and cook for 15-20 minutes, stirring occasionally, until the onions are soft and lightly caramelized. Set aside.

Place the zucchini and eggplant slices in a large bowl. Add ½ tsp salt, ½ tsp black and 2 tbsp (30ml) EVOO and toss with your hands until the zucchini and eggplant slices are all evenly coated.

Preheat your oven to 375°F (190°C). Grease and flour a 9-inch (23-cm) pie dish.

Take the crust out of the fridge, transfer it onto a lightly floured working surface and roll it out to a 12-inch (31-cm) circle. It is fine if the circle isn’t perfect – the galette is supposed to be rustic-looking. Carefully transfer the circle into the pie dish, leaving the edges of the crust hanging over the rims of the dish. Poke the bottom of the crust with a fork.

Spread the caramelized onions evenly on the bottom of the crust.  Arrange the tomato, zucchini and eggplant slices on top, in a circular pattern, and alternating layers: tomato, zucchini, eggplant. tomato, zucchini, egglplant. etc… The slices must be arranged nice and tight. When finished, drizzle with 1 tbsp (15ml) of EVOO and sprinkle with Herbes de Provence.

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 20 more minutes, until the crust is golden and the vegetable slices are slightly browned and wrinkled on the edges.

If you try this Layered Vegetable Tian Galette recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

You may also like: 

• Cod Provençal with Tomatoes, Capers and Olives
• Slow-Cooker Beef Bourguignon
• Simple Chicken Marengo with Mushrooms
• Ham Cheese and Olive Bread

The post Layered Vegetable Tian Galette appeared first on Pardon Your French.