Making tartlets is easy and fun. I love the rustic look of this savory tartlet. Also, you can use any filling you like; it's like the fancier cousin of a casserole. Whatever you have in your refrigerator you can use as the filling.
Ingredients for dough:
2 1/2 cups organic unbleached all-purpose flour
8 tablespoons of cold non-dairy butter, cut into small cubes
1/2 cup cold water
4 ounces of non-dairy cream cheese
1/2 teaspoon sea salt
1 teaspoon organic garlic powder
1 teaspoon organic onion powder
1teaspoon organic parsley
1 teaspoon organic oregano
Method:
In your stand mixer bowl, add flour and non-dairy butter; mix on medium speed for 1 minute. Mix in water and non-dairy cream cheese. Add all seasonings and continue mixing until a dough forms.
The dough will be slightly sticky. Wrap dough in plastic wrap and refrigerate for 1 hour.
Divide the dough into 6 equal pieces. Roll out each piece into a 1/8" thick circle and about 7 inches in diameter and place on 2 baking sheets that are lined in unbleached parchment paper, set aside.
Pre-heat oven to 425 degrees.
Ingredients for filling:
3 medium potatoes
1 small organic onion, diced
1 medium organic pepper, diced
1/4 cup olives, diced
1 tablespoon organic extra virgin olive oil
2 tablespoons non-dairy butter, melted
Boil potatoes until tender, when cooled cut into small pieces.
In a large skillet over medium heat, add 1 tablespoon of oil; sautée onions and peppers until tender. Stir in olives and cook for 1 minute.
Place the hot filling into a large bowl, add the potatoes and gently mix.
Evenly mound the filling onto each dough round. Gently fold the edges inward. The filling should be visible in the center.
Brush each with melted butter and bake 20-25 minutes.
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