Veggie Tarts

Malinda Coletta


Easy and elegant this can be a side, an app or a main dish if served with a salad.


★★★★★ 1 vote



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2 c
1/2 c
corn meal
1 Tbsp
1 stick
cold butter cut into small pieces
1/2 c
ice water
4 Tbsp
bell peppers, 1 red, 1 orange 1 yellow
1 medium
zucchini thinly sliced
1 medium
yellow squash thinly sliced
1 small
eggpland thinly sliced skin on
1 medium
red onion thinly sliced
1/2 pt
cherry tomatoes
1 c
salt and pepper
2 tsp
oregano, dried
1 tsp
garlic powder

How to Make Veggie Tarts


  • 1Make 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).
  • 2Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out rounds to fin in your tart pans. Place on a baking sheet, and refrigerate 30 minutes.
  • 3Make 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 and cherry tomatoes cook, stirring, 2 minutes. Add sherry and salt; season with pepper. Cook, stirring, until liquid has evaporated. Add oregano and garlic powder.
  • 4Spoonb vegetable mixture into each tart shell. Bake until crust is golden brown, 40 to 50 minutes.

Printable Recipe Card

About Veggie Tarts

Dietary Needs: Vegetarian
Other Tag: Healthy

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