Capture the essence of summer with these stunning rustic vegetable tartlets! The secret is in the crust: a tender, flaky dough made with cream cheese and a touch of masa harina. This isn’t just for texture; the masa harina infuses the crust with a subtle, sweet corn flavor that beautifully complements a medley of roasted zucchini, eggplant, and bell peppers. It’s a savory, satisfying bake that celebrates the best of the season’s bounty.
Ingredients
• For the Masa Harina Dough
• 1 cup all-purpose flour, plus more for rolling
• ¼ cup masa harina
• ¼ teaspoon salt
• 4 tablespoons cold unsalted butter, cubed
• 8 ounces cold cream cheese, cubed
• For the Roasted Vegetable Filling
• 2 small zucchini, diced (about 1½ cups)
• ½ large onion, diced (about 1 cup)
• 1 medium yellow bell pepper, diced (about ¾ cup)
• 2 Japanese eggplants, diced (about 2½ cups)
• 1 fennel bulb, cored and diced (about 1 cup)
• 4½ teaspoons olive oil
• 1½ teaspoons minced garlic
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1 cup drained, diced fire-roasted tomatoes
• 16 Gaeta olives, pitted and coarsely chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 ounces Fontina or Asiago cheese, grated (about ½ cup)
• 3 tablespoons grated Parmesan cheese
• 1 large egg, for egg wash
• Salt and freshly ground black pepper, to taste
Instructions
1. To make the dough, combine the flour, masa harina, and salt in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse about 10 times, until the mixture resembles coarse crumbs. Add the cream cheese in small pieces and pulse until the dough just comes together.
2. Turn the dough out onto a clean surface, shape it into a disc, and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 1 hour or up to 2 days.
3. When ready to assemble, preheat your oven to 400°F. In a large bowl, toss together the zucchini, onion, bell pepper, eggplants, and fennel with the olive oil, garlic, thyme, and oregano. Season with salt and pepper, if desired.
4. Spread the vegetables in a single layer across two baking sheets. Roast for 20 minutes, rotating the pans and flipping the vegetables halfway through, until tender and lightly browned. Transfer the roasted vegetables to a bowl to cool completely.
5. Once the vegetables are cool, reduce the oven temperature to 375°F. Add the drained tomatoes, chopped olives, parsley, Fontina/Asiago, and Parmesan cheese to the bowl. Toss gently to combine and season with more salt and pepper if needed.
6. Remove the chilled dough from the refrigerator and cut it into 4 equal pieces. On a lightly floured surface, roll each piece into an ⅛-inch-thick circle.
7. Mound about ¾ cup of the cooled vegetable filling into the center of each dough circle, leaving a border. Gently fold the edges of the dough inward over the filling, creating 6 to 8 pleats as you go around. Place the formed tartlets on a tray and chill for 10 minutes to firm up.
8. In a small bowl, whisk the egg with 2 tablespoons of water to create an egg wash. Brush the dough tops lightly with the egg wash. Transfer the tartlets to a parchment-lined baking sheet.
9. Bake for 20 to 30 minutes, or until the crust is a deep golden brown and the filling is hot and bubbling. Let cool slightly before serving.
Nutritional Information
• Nutrition Information (per tartlet)
• Calories: 348
• Protein: 10 g
• Total Fat: 24 g
• Saturated Fat: 12 g
• Carbohydrates: 26 g
• Cholesterol: 80 mg
• Sodium: 405 mg
• Fiber: 3 g
• Sugar: 5 g
Pro Tips
• Keep your butter and cream cheese very cold, right until you add them to the food processor. This is the secret to a tender, flaky crust rather than a tough one.
• Don’t overcrowd the baking sheets when roasting the vegetables. Spreading them in a single layer ensures they roast and caramelize properly instead of steaming, which prevents a watery filling.
• Ensure the roasted vegetable filling has cooled completely before mounding it onto the dough rounds. A warm filling can melt the butter in the crust, making it difficult to fold and potentially soggy.
• The dough can be made up to 2 days in advance and kept tightly wrapped in the refrigerator. You can also roast the vegetables a day ahead to save time on assembly day.
FAQ
Q: Can I make these vegetable tartlets vegan
A: This recipe’s signature crust relies heavily on dairy for its texture. For a vegan version, you would need to use a high-quality plant-based butter, vegan cream cheese, and your favorite vegan cheese shreds. For the egg wash, you can brush the crust with a little plant-based milk or olive oil instead. Please note these substitutions will alter the final taste and flaky texture.
Q: How can I make this recipe gluten-free
A: To make these tartlets gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum. Masa harina is naturally gluten-free, so no change is needed there. Always ensure your specific brands of flour and other ingredients are certified gluten-free to avoid cross-contamination.
Q: How can I add more protein to these tartlets
A: To boost the protein, you can add 1 cup of cooked chickpeas or cannellini beans to the roasted vegetable filling before assembling the tartlets. Another great option is to crumble and roast 4 ounces of firm tofu or tempeh along with the other vegetables for a heartier, more protein-rich meal.
Q: What is the best way to store and reheat leftover tartlets
A: Store any leftover tartlets in an airtight container in the refrigerator for up to 3 days. To maintain the flaky crust, we recommend reheating them in an oven or toaster oven at 350°F (175°C) for 10-15 minutes until warmed through. Avoid using a microwave, as it can make the pastry soggy.
