Provençal Heart of Palm Filling
A fragrant, herb-loaded filling inspired by the sun-drenched flavors of southern France. Ready in under 20 minutes, it pairs beautifully with savory pastries, tarts, and crepes, turning a simple jar of heart of palm into something truly special.
🛒 Ingredients
10 servings
- 1 jar diced heart of palm (14 oz / 400 g)
- 2 ripe tomatoes, finely diced
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 vegetable stock cube
- 1 teaspoon herbes de Provence
- 50 g (1.8 oz) pitted black olives, sliced
- 1 handful fresh flat-leaf parsley, chopped
- 1 tablespoon all-purpose flour
- 4 tablespoons cold water
- Salt and freshly ground black pepper
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Directions
- 1
Heat the olive oil in a deep skillet over medium heat. Sauté the onion and garlic for 3–4 minutes, stirring occasionally, until soft and lightly golden.
- 2
Add the diced heart of palm and tomatoes. Stir and cook for 5 minutes. Crumble the stock cube over the mixture, then season with herbes de Provence, salt, and pepper.
- 3
In a small bowl, whisk the flour into the cold water until completely smooth. Pour into the skillet while stirring constantly to prevent lumps. Cook on low heat for 3–4 minutes until the filling thickens.
- 4
Stir in the sliced olives and chopped parsley. Taste and adjust seasoning. Remove from heat and let cool before using as a filling.
💡 Chef's Tip
Keeps well for up to 2 days in the fridge in an airtight container. Swap parsley for fresh basil in summer for a bolder twist. Stir in 2 tablespoons of cream cheese at the end for a richer, creamier texture.
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