Ingredients
Crust:
- 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
Filling:
- 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)
- 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
Directions
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.
1 Video | Photo: Cornmeal-Crusted Roasted Ratatouille Tart Recipe

















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By magiep
on November 20, 2012
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It's wonderful.
1. The first time I made it, it looked like it would be too many vegetables, but it's perfect.
2. I had a similar problem with the crust seeming to be too dry and crumbly as mentioned in a couple of other reviews. I increased the oil by 1/2 Tablespoon. I used Country Crock Lite instead of butter and increased that by 1 Tablespoon. I also added about an extra 1/2 Tablespoon of water. That seemed to make all the difference in the crust. It held together much better.
Whatever adjustment you make to the crust/pastry, I really recommend using at least some cornmeal. It's a wonderful combination in flavor with the vegetables. I'll be making it for Thanksgiving.
By Chef #809092
Leesburg, GA
on September 14, 2012
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The filling was very tasty and easy to add or subtract ingredients--I didn't have zucchini so I added some fresh mushrooms to saute with the shallot an it was good. BUT, the crust was like eating a mouthful of sand. I'm from the south and cornmeal is a staple in my kitchen so I was a bit leery of the technique used for the crust. I won't use the crust recipe again. I think a wholewheat flat bread crust would be much more appetizing.
By couchgolfer
on August 04, 2012
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I'm not a fan of eggplant but this was a really good meal. I did add some garlic powder and Garam masala in the crust mixture and it was delicious. I also added minced garlic, sliced carrots, bell peppers and yellow squash to the filling. It would also make a great side dish.
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