Cornmeal-crusted Roasted Ratatouille Tart

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2/3 cup yellow cornmeal
• 1/3 cup whole grain pastry flour (or whole wheat flour)
• 1/4 teaspoon salt
• 2 tablespoons butter, still a bit cold
• 2 tablespoons canola oil
• 3 tablespoons water
• 2 tablespoons olive oil plus 1 teaspoon olive oil
• 2 shallots, thinly sliced (about 1/3 cup)
• cooking spray
• 1/2 lb eggplant, rounds thinly sliced (about 1/2 pound)
• 1 zucchini, sliced into 1/8-inch rounds (about 1/2 pound)
• 3 tomatoes, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3/4 cup part-skim mozzarella cheese, shredded (about 3 ounces)
• 1/4 cup fresh basil leaf, shredded
• 1/4 cup parmesan cheese, grated

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 for the crust: combine cornmeal, flour, and salt in the bowl of a food processor. pulse to incorporate. add butter and oil and pulse about 20 times, until mixture resembles small pebbles. you can also do this by hand, using a pastry cutter to cut the butter in, or the two-knife method.
• 3 add water and pulse (or stir with a wooden spoon) until mixture forms a loose dough.
• 4 remove dough from processor (or bowl) and press into the bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim (or a springform pan).
• 5 press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice, raw beans, or pie weights.
• 6 place tart pan on a baking sheet and bake for 10 minutes.
• 7 remove from the oven and remove rice (or beans or pie weights) and foil. return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. remove from oven and let cool.
• 8 increase the oven to 400 degrees f.
• 9 for the filling: heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes.
• 10 line 2 baking trays with aluminum foil, and spray with cooking spray.
• 11 arrange the eggplant, zucchini, and tomato slices on the trays in a single layer and brush with the remaining olive oil. season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes.
• 12 remove the vegetables from oven and cool.
• 13 lower the oven temperature to 350 degrees f. lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil.
• 14 add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes.
• 15 top with rest of the mozzarella cheese and the parmesan.
• 16 bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted.
• 17 remove from oven, let cool for 5 minutes, and cut into 8 slices.
• 18 serve warm.