Vegetable Tartlets with Whole Wheat Crust (from Annie Novak)

Here’s a healthy veggie-centric recipe from Hammertown friend, author and famed rooftop gardener Annie Novak.  She’ll be doing a booksigning event for her new book, “The Rooftop Growing Guide: How to Transform Your Roof into a Vegetable Garden or Farm” at Hammertown Barn on February 27 (click here for those details).

INGREDIENTS:

RECIPE Vegetable-Tartlets-Recipe-IMG_0016

Photo: Naima Green

For the crust:

  • 2 cups flour, plus more for dusting
  • 1/2 cup whole wheat flour
  • 1 teaspoon sugar, brown sugar or honey
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter, cut into small pieces
  • 1/2 cup ice water

For the filling:

  • 1 bunch kale, cut into ribbons
  • 3 tablespoons extra virgin olive oil
  • 2 hot peppers of your choice (our recipe featured Early Jalapeños and Pasilla, a type of roasting pepper)
  • 10 cherry tomatoes, halved
  • 1 onion, minced finely chopped
  • 1/4 cup of vegetable broth
  • 6 cherry tomatoes, cut in half
  • 1 bunch basil (about 1 cup), cut into ribbons
  • Parmesan or feta cheese, to garnish

DIRECTIONS:

  • Make the crust. Pulse flour, whole wheat flour, sugar and salt in a food processor. Add butter; process until mixture resembles coarse meal. With machine running, add ice water in a slow, steady stream; process just until dough holds together. Divide dough in half, wrap in plastic, and refrigerate 1 hour or up to three days.
  • Preheat oven to 350*F. On a lightly floured surface, roll out dough to 1/8 thick. Cut out rounds to suit the size of your tartlet pans–I used muffin tins, so I cut mine to the size of a quart-container lid and then folded them into the muffin cup space (after greasing it lightly). Put the finished tins or muffin tray into the fridge for 1/2 hour.
  • Make the filling. Heat up the oil in a large skillet over medium heat. Add onions and peppers continue stirring–about 2 minutes to cook. Add water and vegetable broth mix; season with salt and pepper. As soon as the liquid has mostly evaporated, add kale and cover until wilted, about 3 minutes more. Remove from heat. Stir in basil and remove from heat.
  • Spoon veggie mix into pastry shells. Top each with 1/2 tomato and Parmesan.

Bake 40 minutes.