Oh how I love pizza-like food. Pizza is just so glorious in and of itself, but to change the formula, toe-the-line and be unique? That is magnificence.
Well, this recipe is somewhere in between a tart, a pizza and ratatouille (Rah-tah-two-ee). Of course, the name of the recipe and the pan put it more in tart category, but hey, this is my blog and I’m describing it. 🙂
I found this tart in my favorite cookbook when I was looking for some way to use an eggplant that I had purchased on sale. I thought it would be a good way to try a new thing and to incorporate a vegetarian meal into our week.
Tomatoes are the top layer of this tart, so I though I would highlight them! Tomatoes are packed with Vitamin C, Vitamin A and Vitamin K. They are most known, however, for their anti-aging, anti-cancer properties in their lycopene content. Diets rich in lycopene are found to aid in cancer prevention, pancreatic, heart and cholesterol health. These little fruits (yes! because they have seeds) should be an essential part of anyone’s diet. You can eat many different styles from cherry and grape to roma, heirloom or beefsteak. (Mmmm beefy – okay, not really) DO NOT store your tomatoes in the refrigerator – the cold destroys some of the essential nutrients. Instead, only buy as many tomatoes as you need or buy them the day you need them.
This recipe is pretty easy and very yummy. The ever-picky-health-food-eater that is my husband really enjoyed it and said he would eat again. And now I have this post for documentation of it. 🙂
Cornmeal-Crusted Roasted Ratatouille Tart
- 2/3 cup yellow cornmeal
- 1/3 cup whole-grain pastry flour
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons canola oil
- 3 tablespoons water
- 2 tablespoons plus 1 teaspoon olive oil
- 2 shallots, thinly sliced (about 1/3 cup)
- Cooking spray
- 1/2 pound thinly sliced eggplant rounds (about 1/3 medium eggplant) (I ended up using the whole eggplant, which made the tart a lot thicker – still good!)
- 1 zucchini, sliced into 1/8-inch rounds (about 8 ounces)
- 3 medium tomatoes, sliced thinly
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 ounces shredded part-skim mozzarella cheese
- 1/4 cup shredded fresh basil leaves
- 1/4 cup freshly grated Parmesan
For the crust: Preheat the oven to 350 degrees 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 1/8-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.
For the filling: Increase the oven to 400 degrees F. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute 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 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. Add the zucchini and shallots, top with another 1/3 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.