Provençal Tartlets

Ingredients

• Crust
• About 1 cup flour
• 1/4 cup masa harina*
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small cubes
• 8 ounces cold cream cheese
• Filling
• 1 medium green zucchini, cut into 3/4-in. dice or half-moons
• 1/2 large yellow onion, cut into 3/4-in. dice
• 1/2 large red bell pepper, stemmed, seeded, and cut into 3/4-in. dice
• 2 small Japanese or Thai eggplant (10 oz. total), cut into half-moons
• 1 teaspoon finely chopped fresh thyme leaves
• 1 teaspoon finely chopped fresh oregano leaves
• 1/2 tablespoon finely chopped garlic
• About 3/4 tsp. kosher salt
• 3/4 teaspoon pepper
• 5 tablespoons extra-virgin olive oil, divided
• 3/4 pound Roma tomatoes, halved lengthwise
• 4 fresh sage leaves
• Several small thyme and oregano sprigs
• 1 large egg
• 1/4 cup coarsely chopped black olives, such as gaeta or kalamata
• 1/3 cup chopped fresh basil leaves
• 3/4 cup finely shredded fontina cheese, divided
• 1/4 cup finely shredded parmesan cheese, divided