Cornmeal-crusted Roasted Ratatouille Tart

== Description ==
Contributed by Healthy Recipes for diabetic Friends Y-Group
* Source: Ellie Krieger, 2006 at www.foodtv.com
* Prep Time: 30 Minutes | Cook Time: 1 Hour 5 Minutes
* Yield: 8 Servings
== Ingredients ==
=== Crust ===
* ⅔ cup yellow cornmeal
* ⅓ cup whole-grain pastry flour
* ¼ tsp salt
* 2 tbsp butter
* 2 tbsp canola oil
* 3 tbsp water
=== Filling ===
* 2 tbsp + 1 tsp olive oil
* 2 shallots, thinly sliced (about ⅓ cup)
* cooking spray
* ½ lb thinly sliced eggplant rounds (about ⅓ medium eggplant)
* 1 zucchini, sliced into ⅛-inch rounds (about 8 oz)
* 3 medium tomatoes, sliced thinly
* ¼ tsp salt
* ¼ tsp freshly ground black pepper
* 3 oz shredded part-skim mozzarella cheese
* ¼ cup shredded fresh basil leaves
* ¼ cup freshly grated Parmesan
== Directions ==
=== Crust ===
# Preheat the oven to 350°F.
# Combine cornmeal, pastry 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.
# Add water and pulse until mixture forms a loose dough.
# Remove dough from processor and press into bottom and about ⅛-inch up the sides of a 9-inch tart pan with a detachable rim.
# Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights.
# Place tart pan on a baking sheet and bake for 10 minutes.
# Remove from oven and remove rice 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.
=== Filling ===
# Increase the oven to 400°F.
# Heat 1 teaspoon of olive oil in a nonstick pan over medium heat;saut? shallots until soft, about 5 to 6 minutes.
# Spray 2 baking trays with cooking spray.
# 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.
# Remove the vegetables from oven and cool.
# Lower the oven temperature to 350°F.
# Lay the eggplant slices in 2 layers on the bottom of tart; cover with ⅓ of the mozzarella cheese and some of the shredded basil.
# Add the zucchini and shallots, top with another ⅓ of the mozzarella and basil, then the tomatoes.
# Top with rest of the mozzarella cheese and the Parmesan.
# Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted.
# Remove from oven,let cool for 5 minutes, and cut into 8 slices.
# Serve warm.
== Nutritional information ==
Per Serving:
* 220 Calories | 18g Carbs | 3g Fiber | 14g Total Fat | 3.5g Saturated Fat | 6g Protein | 240mg Sodium
__NOTOC__
Category:Healthy Recipes for Diabetic Friends
Category:Basil Recipes
Category:Cornmeal Recipes
Category:Shallot Recipes
Category:Zucchini Recipes
Category:Tomato Recipes
Category:Parmesan cheese Recipes
Category:Eggplant Recipes
Category:Mozzarella Recipes
Category:Pastry flour Recipes