veggie tarts

Name: Veggie Tarts
Yield: 8
Ingredients: 2 cup(s) flour; 1/2 cup(s) corn meal; 1 tablespoon(s) salt; 1 stick(s) cold butter cut into small pieces; 1/2 cup(s) ice water; 4 tablespoon(s) oil; 3 - 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 pint(s) cherry tomatoes; 1 cup(s) sherry; - salt and pepper; 2 teaspoon(s) oregano, dried; 1 teaspoon(s) garlic powder

(1 RATING)

37 Pinches 2 Photos

Malinda Coletta

North Providence, RI

Updated on Jul 16, 2011

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

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yield 8 serving(s)

Ingredients

2 cups flour
1/2 cup corn meal
1 tablespoon salt
1 stick cold butter cut into small pieces
1/2 cup ice water
4 tablespoons oil
3 - 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 pint cherry tomatoes
1 cup sherry
- salt and pepper
2 teaspoons oregano, dried
1 teaspoon garlic powder

How To Make veggie tarts

Step 1

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).

Step 2

Preheat 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.
Step 3

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 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.
Step 4

Spoonb vegetable mixture into each tart shell. Bake until crust is golden brown, 40 to 50 minutes.
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