Vegetable Tartlets Food

GREEK VEGGIE TARTLETS

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.

VEGETABLE TART

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.

VEGETABLE TARTLETS

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.

MEDITERRANEAN VEGETABLE TARTLETS WITH LABNEH

Steps:

• For the filling: Cook the red onions in the oil over low heat until softened, about 5 minutes. Stir in the pomegranate juice, tomato paste, harissa and za'atar. Remove from the heat and set aside.
• For the crust: Stir together the flour, cumin, garlic powder and salt in a large bowl. Then, using a pastry cutter or two knives, cut in the butter until you have a coarse meal with some pea-size butter lumps. Drizzle in the oil and a few drops of ice water and continue stirring together with a fork until a dough just comes together. Gather into a ball, flatten into a disk, and then wrap and refrigerate for 1 hour.
• Preheat the oven to 400 degrees F.
• Roll the dough out thinly on a lightly floured surface. With a 4-inch cutter, cut out 8 rounds.
• On 4 of the rounds, layer on some of the onion mixture, some eggplant and zucchini slices, and a sprinkling of parsley, leaving an empty border. Cover with the remaining 4 pastry rounds and pinch the edges shut. Transfer the tartlets to a baking sheet.
• Bake until lightly golden all over, about 20 minutes.
• For the labneh: Meanwhile, stir together the yogurt, sour cream, goat cheese, mint, parsley, garlic, lemon zest, a drizzle of olive oil, and salt, pepper and za'atar to taste.
• Serve the tartlets with a dollop of labneh on the side.

ANY VEGETABLE TART

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.

CRISPY FILO TART WITH SEASONAL VEG

Steps:

• Heat oven to 180C/160C fan/gas 4 and pop in a baking sheet to heat up. Use a little of the oil to lightly grease an 18 x 25cm tart tin (ours was 3cm deep). Line the tin with a few strips of baking parchment - this will help you to lift out the tart later.
• Unfold the pastry, but keep it covered with a damp tea towel as you work to prevent it from drying out. Taking 1 sheet at a time, brush each piece well with oil, then use to line your tart tin, leaving a little pastry hanging over the edges. Sprinkle a thin layer of breadcrumbs between each layer of pastry as you go - this will help to keep the pastry crisp. When you get to the final layer, brush with a little extra oil and scrunch the edges together to create a pretty border.
• Toss the asparagus and courgettes with seasoning and the remaining oil and tip onto a baking tray. Place the pastry case on the top shelf of the oven, with the veg on the shelf below and cook for 10 mins.
• Remove the veg from the oven. Brush the tart with a little beaten egg and bake for a further 5 mins until the pastry is golden brown and crunchy.
• Whisk the remaining egg with the lemon zest, herbs, crème fraîche and seasoning. Lay half the veg in the bottom of the pastry case and add half the feta. Pour over the egg mixture, then top with the remaining veg and feta. Bake for 40 mins until the filling has set. Remove from the oven and leave to cool. Serve with a grinding of black pepper and scattered with small salad leaves or herbs, if you like.

DOUBLE CHEESE & SPRING VEGETABLE TART

Steps:

• Roll the pastry out into a rectangle on a work surface lightly dusted with flour. Scatter over the cheese, fold the pastry in half and roll out again into a circle that fits a 25cm tart tin with an overhang. Chill for 20 mins. Meanwhile, cook the asparagus in boiling water for 3 mins, then drain and refresh under cold water. Cook the fresh peas the same way for a minute, or simply defrost the frozen peas.
• Heat oven to 200C/180C fan/gas 6. Prick the base of the tart well with a fork, line with baking parchment and fill with baking beans. Bake the tart for 30 mins, remove the parchment and beans, prick again if it has puffed up, then bake for another 10-15 mins until biscuit brown.
• Meanwhile, beat the eggs in a bowl, add the crème fraîche and cream, season and add a pinch of freshly grated nutmeg. Scatter the peas and most of the watercress over the tart and crumble over half the goat's cheese. Pour over the creamy egg mixture, then lay the asparagus spears on top. Finally, slice the remaining goat's cheese and arrange on top, then bake for 25-30 mins until the custard is just set and the cheese is golden brown. Leave to cool in the tin, trim the edges of the pastry, then remove from the tin, scatter with the remaining watercress and serve cut into slices. Can be made up to a day ahead, leave out the fridge to keep the pastry crisp.