Perfectly Provencal: vegetarian dishes from the south of France go light without losing any of their delicious character - includes recipes

Vegetarian Times, April, 1996 by Karen A. Levin

Preheat oven to 375 degrees. Let tart stand in warm place until dough rises slightly, about 15 minutes. Bake 20 to 22 minutes, or until crust and cheese are golden brown. Cool slightly; cut into squares. Serve warm or at room temperature. Makes 6 servings.

PER SERVING: 204 CAL.; 9G PROT.; 6G FAT; 29G CARB.; 14MG CHOL.; 388MG SOD.; 2G FIBER. LACTO

Cherry Clafouti

Clafouti is a basked puffed fruit pudding that is served everywhere in southern France.

Melted butter or butter-flavored nonstick cooking spray

16-oz. can tart cherries, drained

2 large egg whites

1 large egg

1/3 cup sugar

1/4 cup unbleached flour or half unbleached-half whole wheat or whole wheat pastry flour

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. salt

1 1/2 cups 2 percent low-fat milk or soymilk

2 Tbs. kirsch or amaretto liqueur (optional)

Powdered sugar

PREHEAT OVEN to 375 degrees. Lightly coat 9-inch glass pie plate with butter or cooking spray. Arrange cherries in a single layer in plate. Beat together egg whites and egg with whisk or fork in medium bowl. Combine sugar, flour, cinnamon, nutmeg and salt; beat into egg mixture. Gradually beat in milk, and kirsch or amaretto if desired.

Pour mixture over cherries; bake until puffed and golden brown and center is just set, 40 to 45 minutes. Transfer to wire rack; let stand 20 minutes. (Center will sink slightly.) Place powdered sugar in strainer; shake over clafouti. Cut into wedges. Serve warm or at room temperature. Makes 6 servings.

PER SERVING: 157 CAL.; 5G PROT.; 2G FAT; 31G CARB.; 32MG CHOL.; 104MG SOD.; 0.8G FIBER. OVO-LACTO

Roquefort and Endive Salad with Garlic Toasts

True blue-veined Roquefort cheese comes only from Roquefort, France. It has a subtle sharpness and rich flavor. Italian Gorgonzola or English Stilton make acceptable substitutes. The endive is poached in vegetable broth to soften the tough outer leaves and balance its somewhat bitter flavor.

3 large heads Belgian endive (about 10 oz.; see glossary)

1/2 cup vegetable broth

12 (1/2-inch thick) slices French bread baguette (about 2 1/2 inches in diameter)

1 Tbs. garlic-flavored olive oil

1/2 cup (2 oz.) crumbled Roquefort cheese

1/4 cup fat-reduced sour cream

1 Tbs. white balsamic vinegar (see glossary) or white wine vinegar

1 clove garlic, minced

1/4 tsp. sugar

6 cups packed torn Bibb or Boston lettuce

6 cups packed torn red leaf lettuce

Freshly ground black pepper

PREHEAT OVEN to 450 degrees. Combine endive heads and broth in medium saucepan; bring to a boil. Cover; simmer over medium-low heat until tender when pierced with the tip of a sharp knife, 5 to 6 minutes. Drain endive; reserve 2 tablespoons broth. Cool endive to room temperature.

Meanwhile, brush both sides of bread lightly with oil. Place on baking sheet. Bake 4 minutes; turn. Bake until lightly toasted, about 4 minutes; set aside.

Place cheese in a medium bowl. Add sour cream, reserved broth, vinegar, garlic and sugar (see note). Combine Bibb or Boston and red leaf lettuce leaves; arrange on 6 chilled serving plates. Cut endive crosswise into 1/2-inch slices; arrange over lettuce. Drizzle evenly with dressing. Sprinkle generously with pepper; serve with garlic toasts. Makes 6 servings.