Vegetable Tartlets Recipes

Steps:

• Preheat the oven to 350 degrees F. Place a quarter-sheet pan or pie plate on a rimmed baking sheet lined with foil or parchment paper.
• For the pie crust: In a food processor, pulse the flour, salt and butter together until the butter is the size of peas. Add the egg yolks and pulse until well combined. While pulsing, slowly add the ice water until the dough just comes together. Tip out onto a board and wrap in plastic wrap. Chill in the fridge for 30 minutes.
• When the dough is rested, roll out into a rectangle and place into the prepared baking sheet. Line with parchment paper and fill with pie weights. Blind bake for 20 minutes. Remove the weights and parchment and bake for another 10 minutes until golden. Set aside.
• Turn the oven temperature up to 375 degrees F.
• In a medium skillet over medium heat, drizzle in the olive oil. Add the garlic, thyme sprigs and onion and saute until translucent. Season to taste with salt and pepper. Set aside to cool; discard the thyme.
• For the vegetables: Lay the zucchini, yellow squash and butternut squash on a parchment-lined half-sheet pan. Drizzle with olive oil and season with salt and pepper. Bake for about 5 minutes in the oven, just enough to partially cooked the vegetables.
• For the custard: In a medium bowl, whisk together the eggs and half-and-half. Add the lemon zest, chopped thyme, and salt and pepper. Set aside.
• Cover the base of the pie crust with the cooked onions and sprinkle over half of the cheese. Arrange the vegetables on top, and then pour over the custard mixture carefully. Sprinkle over the rest of the cheese.
• Bake for about 30 minutes, or until the center is set. Cool for at least 20 minutes before serving.

Steps:

• 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.

Steps:

• Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
• In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
• On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about 1/8-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
• Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
• Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.

Steps:

• Preheat oven to 325 degrees.
• Heat oil in a wok over medium heat and add onion and garlic and sauté until soft. About 3 minutes.
• Prepare the butternut squash by cutting it in half, peeling it, removing the seeds and cutting it into small chunks. Add to the wok and cook for about 4 minutes. Add chopped zucchini, bell pepper and spices. Cook on medium, continually stirring so vegetables don't burn, for another 5 minutes.
• In a large bowl, combine margarine, sugar, sage and sea salt. Stir in the flour with a fork or your hands and mix until the ingredients form a dough. Add more margarine if the dough does not come together one tablespoon at a time.
• Grease a mini-muffin tray with vegan margarine or olive oil. With your hands, form small balls of dough and work the dough into the muffin tray cavities to form tart shells. Use muffin liners if you desire.
• Scoop a small spoonful of vegetables into the tart shells. About a tablespoon full.
• Bake for 20-25 minutes and serve immediately.

Steps:

• Grease several baking sheets. Place the ready-baked pastry shells on the prepared baking sheets.
• Heat oil in a skillet, add the bell pepper, garlic, and onion, and cook over high heat for about 3 minutes until soft. Add the tomatoes, herbs, seasoning and spoon onto the pastry shells.
• Bake in a preheated oven, 400 degrees F, for about 5 minutes, or until the filling is piping hot. Serve warm with a green salad.

Steps:

• Preheat oven to 350°. Place shells on two 15x10x1-in. pans. Bake until lightly browned, 7-10 minutes. Cool completely., Toss vegetables and olives with vinaigrette. To serve, spoon about 1 tablespoon mixture into each tart shell. Sprinkle with cheese.

Steps:

• In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes., On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil., Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.