Vegetable Tartlets

Name: Vegetable Tartlets
Prep time: 2 h 38 min
Cook time: 2 h 38 min
Total time: 2 h 38 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters cherry tomatoes (about 1 pint); 1 teaspoon coarse salt; 237 milliliters dry white wine; 1 Italian eggplant, thinly sliced; 79 milliliters fresh basil, coarsely chopped; 118 milliliters stone-ground yellow cornmeal; 118 milliliters ice water; 227 grams cups coarsely chopped kale; 3 Tbsps extra-virgin olive oil; 6 servings Freshly ground pepper; 2 red bell peppers, stems and seeds removed, cut into 1/4-inch strips; 1 small red onion, quartered; 1 pinch Pinch of red-pepper flakes; 6 Tbsps nonfat ricotta cheese; 1 teaspoon sugar; 118 milliliters (1 stick) cold unsalted butter, cut into small pieces; 1 medium yellow squash, thinly sliced; 1 medium zucchini, thinly sliced

You can never have too many hor d'oeuvre recipes, so give Vegetable Tartlets a try. One serving contains 388 calories, 7g of protein, and 26g of fat. This recipe serves 6. It is a good option if you're following a gluten free and vegetarian diet. A mixture of red-pepper flakes, basil, stone-ground cornmeal, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 2 hours and 38 minutes.