taylormac posted this Vegetarian Main dish 3 months ago.
Prep time: 30 minutes
Cook time: 40-50 minutes @ 350*F
Yields: 6 tarts
Additional information:
This recipe is from Martha Stewart magazine.
Make the crust: Combine flour, cornmeal, sugar and salt. Add butter. With a pastry tool, process until mixture resembles coarse meal. Add ice water in small pours, continuing to process until dough just holds together. Divide dough in half and refrigerate for 1 hour (optional).
Preheat oven to 350*F. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out six 9 inch rounds, gathering scraps and re-rolling dough. Place rounds on cookie sheets, prepared with parchment paper.
Make the filling: Heat oil in a large skillet over medium heat. Add bell peppers and cook until just tender (4-5 minutes). Add zucchini, squash, and onion, and cook, stirring, for 2 minutes. Add wine, salt and pepper. Cook, stirring, until liquid has evaporated. Add kale, and cook until wilted (2-3 minutes). Remove from heat. Stir in tomatoes, bail and red pepper flakes.
Spoon 1 1/4 c vegetable mixture into each tart shell. Fold in edges of dough toward center and pinch to keep in place.
Bake until crust is golden brown, 40 to 50 minutes. Top each tart with 1 tbsp ricotta and serve.