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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
Gallery Vegetable Tartlets
Recipe Summary Servings: 6
Gallery
Vegetable Tartlets
Vegetable Tartlets
Vegetable Tartlets
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
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
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
Directions
Make the crust: Pulse flour, cornmeal, sugar, and salt in a food processor. Add butter; process until mixture resembles coarse meal. With machine running, add ice water in a slow, steady stream; process just until dough holds together. Divide dough in half, wrap in plastic, and refrigerate 1 hour (or up to 3 days).
Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out six 9-inch rounds, gathering scraps and rerolling dough. Fit into 4 1/2-inch springform tart pans, and cut dough flush with tops. Place on a baking sheet, and refrigerate 30 minutes.
Make the filling: Heat oil in a large skillet over medium heat. Add bell peppers, and cook until just tender, 4 to 5 minutes. Add zucchini, squash, eggplant, and onion; cook, stirring, 2 minutes. Add wine and salt; season with pepper. Cook, stirring, until liquid has evaporated. Add kale, and cook until wilted, 2 to 3 minutes. Remove from heat. Stir in tomatoes, basil, and red-pepper flakes.
Spoon 1 1/4 cups vegetable mixture into each tart shell. Bake until crust is golden brown, 40 to 50 minutes. Top each tart with 1 tablespoon ricotta, and serve.
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All Reviews for Vegetable Tartlets
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vegetable Tartlets
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
