Provençal Tartlets Recipe

Name: Provençal Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small golden or green zucchini, diced (11/2 cups); 1/2 large yellow onion, diced (1 cup); 1 medium red or yellow bell pepper, diced (3/4 cup); 2 medium Japanese eggplants, diced (21/2 cups); 1 fennel bulb, outer leaves and core removed, diced (1 cup); 41/2 tsp. olive oil; 11/2 tsp. minced garlic; 1 tsp. chopped fresh thyme; 1 tsp. chopped fresh oregano; 1 cup Perfect Roasted Tomatoes; 16 Gaeta olives, pitted and coarsely chopped (3-4 Tbs.); 1 Tbs. chopped flat-leaf parsley; 2 oz. Fontina or Asiago cheese, grated (1/2 cup); 3 Tbs. grated Parmesan cheese; 1 recipe Masa Harina Cream Cheese Dough, shaped into 4 rounds and chilled; 1 large egg

Servings: persons

2 small golden or green zucchini, diced (11/2 cups)
1/2 large yellow onion, diced (1 cup)
1 medium red or yellow bell pepper, diced (3/4 cup)
2 medium Japanese eggplants, diced (21/2 cups)
1 fennel bulb, outer leaves and core removed, diced (1 cup)
41/2 tsp. olive oil
11/2 tsp. minced garlic
1 tsp. chopped fresh thyme
1 tsp. chopped fresh oregano
1 cup Perfect Roasted Tomatoes
16 Gaeta olives, pitted and coarsely chopped (3-4 Tbs.)
1 Tbs. chopped flat-leaf parsley
2 oz. Fontina or Asiago cheese, grated (1/2 cup)
3 Tbs. grated Parmesan cheese
1 recipe Masa Harina Cream Cheese Dough, shaped into 4 rounds and chilled
1 large egg

1
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.
2
Masa Harina Cream Cheese Dough
3
Makes dough for 4 tartlets
4
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.
5
1 cup all-purpose flour, plus more for rolling dough
6
1/4 cup masa harina
7
1/4 tsp. salt
8
4 Tbs. cold unsalted butter, cut into small cubes
9
8 oz. cold cream cheese, cut into small pieces
10
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.
11
2. Shape dough into disc; cover with plastic wrap, and chill at least 1 hour.
12
3. Cut chilled dough into 4 equal pieces, and flatten into discs. Roll each disc into 1/8-inch-th

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 small golden or green zucchini, diced (11/2 cups), 1/2 large yellow onion, diced (1 cup), 1 medium red or yellow bell pepper, diced (3/4 cup), 2 medium Japanese eggplants, diced (21/2 cups), and more.

Yes, Provençal Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Provençal Tartlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions