Vegetables Tartlets

Name: Vegetables Tartlets
Yield: Makes 6
Ingredients: 2 cups all-purpose flour, plus more for dusting; 1/2 cup yellow cornmeal, preferably stone-ground; 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 zucchini, thinly sliced; 1 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 black pepper; 2 cups coarsely chopped kale (8 ounces); 2 cups (about 1 pint) cherry tomatoes; 1/3 cup fresh basil leaves, coarsely chopped; Pinch of red pepper flakes

January 24, 2012

It’s not so important which vegetables you use in these colorful, nutritious tarts—rather, that there is a seasonal bounty. Here, eggplant, red onion, zucchini, yellow squash, cherry tomatoes, kale, and red bell peppers fill cornmeal crusts, but you could easily use green beans, corn, or mushrooms. The crust is light and crisp, with less butter than many pastry doughs. To make free-form versions, spoon filling onto center of each dough round, and fold the edges inward. Serve each tartlet with a dollop of fresh ricotta cheese, if desired. Add a green salad to balance out a healthy lunch.

Recipe notes

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