Vegetable Tartlets – Whole Living Eat Well

Ingredients

• FOR THE CRUST
  

  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 cup stone-ground yellow cornmeal
  • 1 teaspoon sugar
  • 1 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup ice water

• FOR THE FILLING
  

  • 3 tablespoons extra-virgin olive oil
  • 2 red bell peppers, stems and seeds removed, cut into 1/4-inch strips
  • 1 medium zucchini, thinly sliced
  • 1 medium 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 pepper
  • 2 cups coarsely chopped kale (8 ounces)
  • 2 cups cherry tomatoes (about 1 pint)
  • 1/3 cup fresh basil, coarsely chopped
  • Pinch of red-pepper flakes
  • 6 tablespoons nonfat ricotta cheese