Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Vegetable Tartlets Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Ensconced in each of these savory cornmeal tartlets is a bounty of vegetables. On the short list: sweet red bell peppers, assertive kale, and cherry tomatoes that provide bursts of fruitness and juice. Ingredients FOR THE CRUST 2 cups all-purpose flour, plus more for dusting ½ cup stone-ground yellow cornmeal 1 teaspoon sugar 1 teaspoon coarse salt ½ cup (1 stick) cold unsalted butter, cut into small pieces ½ cup ice water FOR THE FILLING 3 tablespoons extra-virgin olive oil 2 red bell peppers, stems and seeds removed, cut into ¼-inch strips 1 medium zucchini, thinly sliced 1 medium yellow squash, thinly sliced 1 Italian eggplant, thinly sliced 1 small red onion, quartered 1 cup dry white wine ¼ teaspoon coarse salt Freshly ground pepper 2 cups coarsely chopped kale (8 ounces) 2 cups cherry tomatoes (about 1 pint) ⅓ cup fresh basil, coarsely chopped Pinch of red-pepper flakes 6 tablespoons nonfat ricotta cheese Directions 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. Rate it Print