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Gallery Vegetable Tartlets Recipe Summary Servings: 6
Ingredients FOR THE CRUST 2 cups all-purpose flour, plus more for dusting 1/2 cup stone-ground yellow cornmeal 1 teaspoon sugar 1 teaspoon coarse salt 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1/2 cup ice water FOR THE FILLING 3 tablespoons extra-virgin olive oil 2 red bell peppers, stems and seeds removed, cut into 1/4-inch strips 1 medium zucchini, thinly sliced 1 medium yellow squash, thinly sliced 1 Italian eggplant, thinly sliced 1 small red onion, quartered 1 cup dry white wine 1/4 teaspoon coarse salt Freshly ground pepper 2 cups coarsely chopped kale (8 ounces) 2 cups cherry tomatoes (about 1 pint) 1/3 cup fresh basil, coarsely chopped Pinch of red-pepper flakes 6 tablespoons nonfat ricotta cheese...