Vegetables Tartlets

• 2 cups all-purpose flour, plus more for dusting
• 1/2 cup yellow cornmeal, preferably stone-ground
• 1 teaspoon sugar
• 1 teaspoon coarse salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1/2 cup ice water
• 3 tablespoons extra-virgin olive oil
• 2 red bell peppers, stems and seeds removed, cut into 1/4-inch strips
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 Italian eggplant, thinly sliced
• 1 small red onion, quartered
• 1 cup dry white wine
• 1/4 teaspoon coarse salt
• Freshly ground black pepper
• 2 cups coarsely chopped kale (8 ounces)
• 2 cups (about 1 pint) cherry tomatoes
• 1/3 cup fresh basil leaves, coarsely chopped
• Pinch of red pepper flakes

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

flour, yellow cornmeal, sugar, coarse salt, cold unsalted butter, water, extravirgin olive oil, red bell peppers, zucchini, yellow squash, italian eggplant, red onion, white wine, coarse salt, freshly ground black pepper, kale, tomatoes, fresh basil, red pepper

Taken from www.epicurious.com/recipes/food/views/vegetables-tartlets-389811 (may not work)