Caponata Tartlets / Caponate Tortine

Directions

1. Lightly spray eight 3 1/2-inch fluted tartlet shells with olive oil spray and set aside.
2. Punch down the dough and turn it out onto a very lightly floured surface. Knead it for 3 to 4 minutes, until smooth and no longer sticky. Divide the dough into quarters.
3. Roll each quarter into a 12-inch round. Using a 4-inch plain biscuit cutter, cut 4 circles from each quarter. Line each tartlet shell with a dough circle, stretching it to allow the excess dough to hang over the edges of the shell.
4. Place 2 heaping tablespoons of the caponata in each tartlet pan, spreading it evenly to the edges.
5. Place one of the remaining dough circles on top of each tartlet and pinch the edges of the dough together to seal. Cover the tartlets with a towel and let rise for 20 minutes.
6. Preheat the oven to 375°F.
7. With scissors, cut an X in the center of each tartlet. Brush the tops of the tartlets with the beaten egg. Place the tartlets on two baking sheets and bake for 25 minutes, until the tops are golden brown.
8. Remove the tartlets to a cooling rack to cool for 10 minutes. With the tip of a table knife, carefully lift each tartlet out of its shell and allow to cool on the rack. Serve slightly warm or at room temperature.