Monday, June 23, 2014

Provencal Tartlet and Mexican Fruit Cocktail

The pastry for this roasted vegetable tartlet was crumbly, but literally melted in your mouth!  It was delicious.  The recipe was inspired by Vegetarian Times.  I do not buy Cream Cheese so I did not follow it verbatim.

Provencal Tartlet
(Serves 2)

1/2 small Zucchini Squash, diced
1/4 cup Yellow Onion, diced
2 Mini Sweet Peppers, diced
1/3 cup Cauliflower, diced flowers
1/4 cup Fennel Bulb, diced
2 cloves Garlic, minced
4 Fresh Thyme Sprigs, leaves only
Fresh Basil
Fresh Cilantro
8 Grape Tomatoes, quartered
Mrs. Dash
Roast vegetables in 400 degree oven for 20 minutes.  Cool.
2 Tbsp. Gorgonzola Cheese
1 Tbsp. Shredded Swiss Cheese

1/4 cup All Purpose Flour
1/4 cup Whole Wheat Pastry Flour
2 Tbsp. Whole Grain Cornmeal
1/4 cup Earth Balance Buttery Spread
1 Tbsp. Cold Water
Mix flours, cornmeal, spread and water in mini food processor.  Chill for 1 hour.
Divide dough in half.  Roll into disc.  Place in mini pizza pan.  Mound vegetable mixture in center. Lift and pleat dough around vegetables.  Brush with:
Beaten Egg
Sprinkle pastry with Mrs. Dash.
Bake at 375 degrees 30 minutes.

Mexican Fruit Cocktail

Sprinkle cut fresh fruit with Cayenne Pepper and Fresh Lime Juice.
My fruit has mango, plum, peach, blueberries and pitted cherries. 

No comments:

Post a Comment