Cornmeal-Crusted Roasted Ratatouille Tart

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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.

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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.

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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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I've made this once before and thought it was fantastic. I just received fresh veggies from a friend's garden and can't think of a more perfect way to use them!

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This is amazing! I made it for my mom for a surprise and she loved it! together we ate the whole thing! the only thing i added was some yellow and red bell peppers. i cooked them like the shallots and they turned out wonderful! Definaly making this again!!!

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This has to be one of my favorite dishes to eat now. I made this last night and didn't realize how long it would take to prep. I was trying this recipe for a potluck at my work for the next day. Unfortunately I didn't take time to read the reviews or else I would have made the crust but instead bought a frozen crust. I put the frozen crust in the oven for 10-12 minutes and then layered my vegetables and cheese in it. I also added fresh thyme, red chili peppers (for spice and herbs de provence to it since I had it on hand. When I make it again tonight, I will most likely add garlic for some more flavors. I'm excited to share this recipe with my colleagues and roommate. I think this also tastes better the next day.

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I thought that this was a GREAT recipe! I used regular flour instead of pastry flour, yellow onions instead of shallots, and added grated garlic when I sauteed the onions. It was packed with flavor! The only thing I will change for next time is I will make a second one! My hubby and I ate this for dinner tonight and we both wished that there was more for tomorrow!!!! This would also make a great appetizer! I can't wait to eat this again! :

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Time consuming. Veg. were great. Crust - awful. Grainy & dry. Will make it again as a pizza.

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WOW! So simple, yet so tasty. I didn't have shallots on hand, so I used some fresh, crushed garlic which I roasted with along with the veggies. I didn't have eggplant, so I substituted yellow squash. I also added a little fresh rosemary. The basil makes this dish and it looked stunning. We loved it!

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this was simply FABULOUS! My dad and step-mom also loved it, and he usually hates veggies. Can't wait to make it again for my vegetarian friends : I used a rectangular tart pan, and the recipe still worked great. I used regular flour as I couldn't find the pastry flour at my store, and the crust was delicious anyways, though a tough unhealthier.