These Vegetable Tartlets are a colorful and delicious way to enjoy fresh, seasonal vegetables wrapped in a golden, flaky crust. Perfect as an appetizer, side dish, or light lunch, these tartlets feature a mixture of roasted vegetables, creamy nonfat ricotta, and fresh basil. The cornmeal-infused crust adds a unique texture that pairs beautifully with the savory filling. Whether you’re hosting a dinner party or looking for a nutritious vegetarian meal, these tartlets are sure to impress!
Vegetable Tartlets
Course: Appetizers, MainCuisine: Mediterranean8
servings20
minutes40
minutes250
kcalIngredients
- 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, to taste
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
- Prepare the Crust: In a large bowl, whisk together the flour, cornmeal, sugar, and salt. Using a pastry cutter or your hands, cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the ice water, stirring with a fork until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roast the Vegetables: Preheat the oven to 400°F (200°C). In a large skillet, heat the olive oil over medium heat. Add the bell peppers, zucchini, yellow squash, eggplant, and onion. Sauté for 5 minutes, then add the white wine, salt, and pepper. Cook until the vegetables are tender and the wine is reduced, about 10-12 minutes. Stir in the kale, cherry tomatoes, basil, and red pepper flakes. Cook for another 3-4 minutes, until the kale is wilted and the tomatoes have softened. Set aside.
- Roll Out the Dough: On a floured surface, roll the chilled dough to about 1/4-inch thickness. Cut out circles that fit into individual tartlet pans or a muffin tin. Gently press the dough into the pans and trim any excess. Prick the bottom of the dough with a fork to prevent puffing during baking.
- Assemble the Tartlets: Spoon the roasted vegetable mixture into each tartlet shell. Top each with a dollop of nonfat ricotta cheese.
- Bake the Tartlets: Bake the tartlets in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is bubbling. Let cool slightly before serving.
Notes
- Nutrition Facts (per serving):
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 230mg
Carbohydrates: 28g
Fiber: 4g
Sugars: 4g
Protein: 8g
These Vegetable Tartlets are a delightful combination of savory roasted vegetables and a crispy cornmeal crust, perfect for any occasion. The addition of nonfat ricotta and fresh basil adds a creamy and aromatic touch, making each bite satisfying and flavorful. Serve these tartlets as a starter or enjoy them as a light meal!
