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1
Make the crust: Pulse flour, cornmeal, sugar, and salt in a food processor.
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2
Add butter; pulse until mixture resembles coarse meal.
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3
Drizzle ice water evenly over mixture; pulse just until dough holds together.
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4
Divide dough in half, and shape into disks.
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5
Wrap in plastic.
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6
Refrigerate until firm, about 1 hour.
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7
On a lightly floured surface, roll out each disk of dough 1/8 inch thick.
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8
Cut out six 8-inch rounds, gathering scraps and rerolling dough.
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9
Fit rounds into 4-inch springform pans or tart pans with removable bottoms, pleating dough along edge.
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10
Trim excess dough flush with rims.
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11
Refrigerate or freeze until firm, about 30 minutes.
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12
Preheat oven to 350F.
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13
Make the filling: Heat oil in a large skillet over medium.
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14
Add bell peppers, and cook until just tender, 4 to 5 minutes.
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15
Add zucchini, squash, eggplant, and onion; cook, stirring, 2 minutes.
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16
Add wine and salt; season with black pepper.
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17
Cook, stirring, until liquid has evaporated.
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18
Add kale, and cook until wilted, 2 to 3 minutes.
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19
Remove from heat.
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20
Stir in tomatoes, basil, and red pepper flakes.
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21
Transfer shells to a rimmed baking sheet.
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22
Spoon 1 1/4 cups vegetable mixture into each tart shell.
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23
Bake until crust is golden brown, 40 to 50 minutes.
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24
Transfer to a wire rack to cool slightly.
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25
Serve warm or at room temperature.
