By Amy Spiro
Gone are the days when vegetarians were outliers. In 2023, it’s the rare dinner party that doesn’t include at least several guests who aren’t meat eaters.
This menu offers hearty, healthy and hedonistically delicious vegetarian dishes that are certain to please food lovers of every persuasion.
Makes 20 to 24 tartlets or 2 10-inch tarts
Cauliflower and Leek Tartlets
Ingredients
- 1 cup (2 sticks) butter or margarine
- 2 1/2 cups flour
- 1 teaspoon kosher salt
- 4 Tablespoons ice water
- 1 large head cauliflower, washed and chopped in to small, even pieces
- 3 cloves garlic, peeled and diced
- 2 stalks leek, washed and diced
- 2 Tablespoons olive oil, divided
- Salt and pepper
- Bread or cornflake crumbs
Instructions
- Using a pastry cutter or food processor, cut the butter into the flour and salt until only small pieces of butter remain.
- Add the water, a tablespoon at a time, until the dough starts to come together (you may not need all four). Gather the dough together in a ball, wrap in plastic and refrigerate for 20 minutes.
- Press about two tablespoons of dough into the bottom of each greased muffin pan shell. (A tool for pressing down the dough, called a tamper, is sold in cooking stores. A shot glass does about the same job).
- Stick the muffin pans in the freezer for 30 minutes. (If making a large tart, press the dough evenly into the bottom of the greased pan.)
- Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the leeks and cook, stirring regularly, for 30 to 40 minutes, until dark brown and caramelized. Remove from the heat.
- Toss the cauliflower and garlic together with 1 tablespoon olive oil.
- Spread in a single layer on a metal baking sheet (better to use two than to crowd it) and roast on 450 F for 20 to 30 minutes, tossing occasionally, and checking to make sure it doesn’t burn. Set aside.
- Lower the oven to 375 F and bake the pie shells for 20 minutes.
- Mix the cauliflower and leek together, and add salt and pepper to taste. Mix in the beaten egg, and divide the mixture evenly among the pie shells. Sprinkle the tops of the tarts with bread or cornflake crumbs.
- Return the filled shells to the oven, and continue baking for 30 minutes.
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