Real Recipes From Real Home Cooks ®

veggie tarts

(1 rating)
Recipe by
Malinda Coletta
North Providence, RI

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

(1 rating)
yield 8 serving(s)

Ingredients For veggie tarts

  • 2 c
  • 1/2 c
    corn meal
  • 1 Tbsp
  • 1 stick
    cold butter cut into small pieces
  • 1/2 c
    ice water
  • 4 Tbsp
  • 3
    bell peppers, 1 red, 1 orange 1 yellow
  • 1 md
    zucchini thinly sliced
  • 1 md
    yellow squash thinly sliced
  • 1 sm
    eggpland thinly sliced skin on
  • 1 md
    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

  • 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).
  • 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.
  • 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.
  • 4
    Spoonb vegetable mixture into each tart shell. Bake until crust is golden brown, 40 to 50 minutes.