Provençal Tartlets

Name: Provençal Tartlets
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters coarsely chopped black olives, such as gaeta or kalamata; 227 grams cold cream cheese; 1 large egg; 2 smalls Japanese or Thai eggplant (10 oz. total), cut into half-moons; 237 milliliters About flour; 177 milliliters finely shredded fontina cheese, divided; 79 milliliters chopped fresh basil leaves; 4 fresh sage leaves; 1 teaspoon finely chopped fresh thyme leaves; 1 Tbsps finely chopped garlic; 1 teaspoons About kosher salt; 59 milliliters masa harina; 5 Tbsps extra-virgin olive oil, divided; 1 teaspoon finely chopped fresh oregano leaves; 59 milliliters finely shredded parmesan cheese, divided; 1 teaspoons pepper; 4 servings Crust; 1 larges red bell pepper, stemmed, seeded, and cut into 3/4-in. dice; 340 grams Roma tomatoes, halved lengthwise; 0 teaspoons salt; 1 small Several thyme and oregano sprigs; 4 Tbsps cold unsalted butter, cut into small cubes; 1 larges yellow onion, cut into 3/4-in. dice; 1 medium green zucchini, cut into 3/4-in. dice or half-moons

Provençal Tartlets might be just the hor d'oeuvre you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 931 calories, 23g of protein, and 67g of fat each. If you have mas From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

Whirl 1 cup flour, the masa harina, and salt in a food processor to blend.

Ingredients you will need

Masa Harina

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add butter and pulse until crumbly.

Ingredients you will need

Butter

Add cream cheese in small pieces and whirl until dough comes together. Shape dough into a 3-in.-thick log.

Ingredients you will need

Cream Cheese

Dough

Cut in half crosswise to make 2 disks, wrap each in plastic wrap, and chill at least 1 hour and up to 3 days.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 40

Equipment you will use

Oven

Toss vegetables in a large bowl with chopped thyme and oregano, garlic, 3/4 tsp. salt, the pepper, and 1/4 cup oil.

Ingredients you will need

Vegetable

Oregano

Garlic

Pepper

Thyme

Salt

Cooking Oil

Equipment you will use

Bowl

Spread vegetables in a single layer on a rimmed baking pan.

Ingredients you will need

Vegetable

Spread

Equipment you will use

Baking Pan

Line another rimmed baking pan with parchment and place tomatoes, cut side down, on sheet.

Ingredients you will need

Tomato

Equipment you will use

Baking Pan

Brush with remaining 1 tbsp. oil, sprinkle with salt, and scatter with sage and thyme sprigs.

Ingredients you will need

Fresh Thyme

Sage

Salt

Cooking Oil

Roast vegetables and tomatoes until vegetables are light golden and very tender and tomato skins are browned and very tender, 30 to 40 minutes. Halfway through cooking, rotate trays and turn vegetables (except tomatoes) with a spatula.

Ingredients you will need

Vegetable

Tomato

Equipment you will use

Spatula

Meanwhile, halve each dough disk horizontally. On a lightly floured board, roll each into a 7-in. round.

Ingredients you will need

Dough

Roll

Lay rounds on 2 baking pans lined with parchment; chill until ready to bake.

Equipment you will use

Baking Pan

Oven

Whisk together egg and 2 tbsp. water in a small bowl.

Ingredients you will need

Water

Egg

Equipment you will use

Whisk

Bowl

Roughly chop tomatoes when cool enough to handle. In a large bowl, gently toss chopped tomatoes with roasted vegetables, olives, basil, 1/2 cup fontina, and 3 tbsp. parmesan. Reduce oven temperature to 37

Ingredients you will need

Vegetable

Parmesan