La Petite Auberge's Vegetable Tartlet with Bell Pepper Coulis and Mache Greens

La Petite Auberge's Vegetable Tartlet

This recipe for a beautiful, savory veggie tartlet comes courtesy of La Petite Auberge in downtown Fredericksburg.

Owned and operated by the Renault family, La Petite has been a Fredericksburg favorite sine 1981. La Petite's menu often features local seafood and produce:

"We take full advantage of the wonderful local delicacies such as Shad Roe in mid to late winter, Soft Shell Crab in the summer and Rockfish year round. We buy our produce from the local farmers during the growing season. Our menus are composed daily and change according to the market and seasons."
Find out more about the menu and chefs at La Petite Auberge.

La Petite Auberge

Vegetable Tartlet with Bell Pepper Coulis and Mache Greens

Yield: 4-6 Main Course Servings


  • 3 red peppers, root end cut off and de-seeded
  • 2 tablespoons crème fraiche
  • 1 sheet of frozen puff pastry
  • 1 onion, thinly sliced and caramelized
  • 8 basil leaves
  • ½ cup of grated parmesan
  • 10 stalks of asparagus, blanched and cut into 1 inch pieces
  • 3 eggs, beaten will for egg wash
  • 1 medium zucchini, washed and thinly sliced on a mandolin slicer
  • 2 tomatoes, thinly sliced and each slice cut in half
  • Salt and black pepper
  • 3 bunches of mache greens set aside in a bowl
  • Olive oil
  • 1 lemon, de-seeded

La Petite Aubere's Vegetable TartletThe Coulis:

Preheat oven to 450.

Place the peppers on a baking pan and drizzle olive oil on them.

Roast in the oven until charred on all sides. Remove and let cool. When cool, peel the skins and transfer to a blender. Puree the peppers and strain into a bowl.

Whisk in the crème fraiche and season to taste, set aside.

The Tartlet:

Turn the oven to 425 and thaw the puff pastry.

Lightly butter a tart pan with removable bottom.

Roll out the pastry to an 11 inch square. Line the pan with the dough and trim off any excess. Allow the dough in pan to chill in the fridge before filling.

Arrange the onion covering the bottom of the pan.

Follow with basil, cheese and the asparagus.

Place the zucchini slices in the egg wash and shingle the slices of zucchini and tomato on top of the tart.

Season the tart with salt and pepper and bake for 25-30 minutes.

Allow to sit for 5-10 minutes before serving.

Spoon some of the coulis on a plate and place a slice of the tart on the coulis.

Squeeze the lemon on the mache and drizzle a little olive oil, season to taste and arrange some of the greens on top of the plated tart. 

Bon appétit from La Petite!