• Roast Veggie Tartlets


    Roasted Plum Tomatoes

    Makes enough for 8 tartlets


    2 lb plum tomatoes halved and cored

    2 tsp olive oil

    ½ tsp salt

    4 fresh sage leaves, chopped

    Leaves of 4-5 sprigs of fresh thyme


    Preheat oven to 400°F.

    Place tomatoes cut-side down on paper-lined baking sheet.

    Brush lightly with oil, and sprinkle with salt and herbs.

    Roast for 45 minutes until skins are blistered and flesh is very soft.

    Remove from oven, and set aside to cool.

    When cool enough to handle, try to remove skins

    Cream Cheese Dough

    Makes dough for 4 tartlets


    1 cup flour

    ¼ cup masa harina (medium corn meal)

    ¼ tsp salt

    4 Tbsp cold (non-hydrogenated) margarine, chopped

    8 oz. cold cream cheese, chopped (use low fat or non-dairy if possible)


    Combine flour, masa harina, and salt in food processor and mix to combine

    Add margarine and pulse about 10 times to form crumbs.

    Add cream cheese, and pulse until dough comes together in one lump.

    Remove from food processor, shape dough into a round disc, place in bowl and chill for an hour in the refrigerator.

    When ready to bake, divide dough into 4 equal portions and form each into a disc.

    Roll out into 1/8” (3 mm) thick circle about 7½” (18 cm) in diameter.

    Roast Vegetable Filling

    Enough for 4 tartlets


    2 small golden or green zucchini, diced (1½ cups)

    ½ large yellow onion, diced (1 cup)

    1 medium red or yellow bell pepper, diced (¾ cup)

    2 medium Japanese eggplants, diced (2½ cups)

    1 fennel bulb, outer leaves and core removed, diced (1 cup)

    1 Tbsp olive oil

    1½ tsp minced garlic

    1 tsp chopped fresh thyme

    1 tsp chopped fresh oregano


    Toss all ingredients together in a bowl.

    Season with a little salt (optional).

    Spread out over 2 baking sheets, and roast 10 minutes at 400°F (200°C). Rotate pans from top to bottom and flip veggies, roast further 10 mins.

    When vegetables are just tender, transfer to bowl, and set aside to cool.

    Reduce oven temperature to 375°F (190°C).

    Filling & Assembly

    4 tartlets


    1 cup Roasted Plum Tomatoes

    16 large olives, pitted and coarsely chopped (3-4 Tbs.)

    1 Tbsp chopped flat-leaf parsley

    2 oz vegan cheese

    3 Tbsp sesame-Parmesan cheese

    Roasted veggies


    Combine all ingredients and toss gently.

    Season with a little salt (optional).

    Pile 3/4 cup of filling in center of each dough round.

    Gently fold edges inward, forming 6-8 pleats, leave filling open in middle.

    Chill tarts for 10 minutes before baking at 375°F (190°C) til crusts are golden and filling is bubbling (~15-20 mins).