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Preheat oven to 400u00b0F. Toss zucchini, onion, bell pepper, eggplants, and fennel in large bowl with oil, garlic, thyme, and oregano; season with salt and pepper, if desired. Arrange vegetables on two baking sheets, and roast 20 minutes in oven, rotating pans from top to bottom and flipping vegetables halfway through for even cooking. When vegetables are just tender, transfer to bowl, and set aside to cool. Reduce oven temperature to 375u00b0F. Add tomatoes, olives, parsley, and cheeses to roasted vegetables; toss gently; and season with salt and pepper, if desired. Mound 3/4 cup filling in center of each dough round. Gently fold edges inward, forming 6 to 8 pleats as you move around the dough. Some filling will be visible in center of each tart. Chill filled tarts 10 minutes. Whisk egg with 2 Tbs. water. Brush dough tops lightly with egg wash, and transfer tarts to parchment-lined baking sheet. Bake 20 to 30 minutes, or until crust is golden and filling is bubbling.
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Masa Harina Cream Cheese Dough
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Makes dough for 4 tartlets
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This rustic dough has the delectable flavor of corn tortillas. If fresh or dried masa harina is not available, increase the flour to 1 1/4 cups-the dough will still be supple and delicious without the toasted corn flavor. To shape crusts that are perfectly uniform and round, use a small salad plate as a guide to trim your rolled dough. For a more rustic look, leave the rough edges.
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1 cup all-purpose flour, plus more for rolling dough
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1/4 cup masa harina
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1/4 tsp. salt
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4 Tbs. cold unsalted butter, cut into small cubes
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8 oz. cold cream cheese, cut into small pieces
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1. Combine flour, masa harina, and salt in bowl of food processor; pulse to combine. Add butter, and pulse 10 times. Add cream cheese, and pulse until dough comes together.
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2. Shape dough into disc; cover with plastic wrap, and chill at least 1 hour.
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3. Cut chilled dough into 4 equal pieces, and flatten into discs. Roll each disc into 1/8-inch-th
