ZUCCHINI AND TOMATO TARTLETS WITH A CHEDDAR CRUST
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta. You can use any roasted vegetables here, changing up the mix to suit the seasons. Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn. Then try the likes of winter squash, brussels sprouts and mushrooms in fall; cabbage, onions and other root vegetables in winter, and sautéed greens and asparagus in spring. If you're planning ahead, you can make the dough up to five days in advance and roast the vegetables the day before (store them in the refrigerator). But do try to bake these on the same day as serving. They are at their best still warm.
Provided by Melissa Clark
Categories pies and tarts, appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Prepare the crust: In the bowl of a food processor, pulse together flours and salt. Pulse in butter and Cheddar until mixture resembles chickpeas. Drizzle in whisked egg and ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.
- While dough chills, prepare the filling. Heat oven to 425 degrees. On a rimmed baking sheet, toss zucchini and tomatoes with rosemary, salt, red pepper and olive oil; spread mixture out into one layer. Roast, tossing occasionally, until vegetables are tender and golden, 40 to 50 minutes. Stir honey and vinegar into the hot vegetables, then let cool completely.
- Spray a muffin tin with nonstick spray or use a nonstick muffin pan. Roll out dough to a 12-by-16-inch rectangle, trimming any rough edges. Cut into a dozen 4-by-4-inch pieces and gently press each piece into the holes of the muffin tin, leaving the 4 corners hanging over the edges. Chill dough for at least another 15 minutes.
- In a small bowl, whisk together ricotta, egg, chives and garlic. Season with a large pinch each of salt and black pepper.
- Divide ricotta mixture into the bottom of each tart, using about 1 tablespoon each. Top with the roasted vegetables. Fold edges of crust over filling. Brush tops of tarts with cream or milk and sprinkle with cheese. Place muffin tin on a baking sheet and bake at 425 degrees until bubbling and golden, 20 to 25 minutes. Drizzle tarts with a little honey (about 1/2 teaspoon per tartlet) if you like. Cool slightly before serving.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 22 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 357 milligrams, Sugar 5 grams, TransFat 1 gram
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Siam
[email protected]These tartlets are a waste of time and ingredients. Don't bother making them.
Joaquin Vidal Garcia
[email protected]Overall, I thought these tartlets were just okay. I wouldn't make them again.
Onovughe Godspower
[email protected]These tartlets were a bit too oily for my taste. I would recommend draining the zucchini and tomatoes before adding them to the filling.
Kumar Dai
[email protected]The filling was a bit bland for my taste. I would recommend adding more herbs and spices.
Lupita Garcia
[email protected]I found that the crust was a little too thick for my taste. I would recommend using less flour.
Raheem Alam
[email protected]These tartlets are a bit time-consuming to make, but they're definitely worth the effort.
Alese Parker
[email protected]I made these tartlets gluten-free by using a gluten-free flour blend. They turned out just as good as the regular version.
Md Morad Khan
[email protected]These tartlets are a great way to get your kids to eat their vegetables.
Azizullah khan Niazi
[email protected]I love how versatile these tartlets are. You can use any type of cheese or vegetables that you like.
Basanta Sirpali
[email protected]These tartlets are perfect for a light lunch or dinner. They're also great for potlucks and picnics.
Ksksm Skskkks
[email protected]I'm not usually a fan of zucchini, but these tartlets changed my mind. The combination of flavors is amazing.
Oladimeji Olawale
[email protected]These tartlets are so easy to make and they're always a crowd-pleaser. I love that I can use up all the zucchini from my garden in them.
Soon Valley Sakesar
[email protected]I made these tartlets for dinner last night and they were delicious! The crust was flaky and the filling was flavorful. I especially liked the addition of the fresh herbs.
Mkhan G
[email protected]These tartlets were a huge hit at my last party! The combination of zucchini, tomato, and cheddar is perfect, and the crust is so easy to make. I'll definitely be making these again.