Best Ratatouille Tart Recipes

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CORNMEAL-CRUSTED ROASTED RATATOUILLE TART



Cornmeal-Crusted Roasted Ratatouille Tart image

Provided by Ellie Krieger

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 17

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)
Nonstick 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

Steps:

  • 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.

Nutrition Facts : Calories 220 calorie, Fat 14 grams, SaturatedFat 3.5 grams, Sodium 240 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 6 grams

RATATOUILLE TART WITH CARAMELIZED ONION-TOMATO JAM



Ratatouille Tart with Caramelized Onion-Tomato Jam image

Provided by Kelsey Nixon

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 23

2 tablespoons olive oil
2 Vidalia onions, thinly sliced
2 teaspoons kosher salt
2 cloves garlic, minced
10 Roma tomatoes, cored, seeded and roughly chopped (about 2 1/2 pounds)
1/2 cup molasses
1/2 cup light brown sugar
1/2 cup cider vinegar
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon chipotle powder
1 sheet frozen puff pastry, thawed
Flour, for dusting
1/2 to 3/4 cup Caramelized Onion-Tomato Jam
3 Roma tomatoes, sliced 1/4-inch thick
1 Japanese eggplant, sliced 1/4-inch thick on a mandoline
1 yellow squash, sliced 1/4-inch thick on a mandoline
1 zucchini, sliced 1/4-inch thick on a mandoline
1 to 2 roasted red peppers, julienned
2 to 3 tablespoons olive oil
Kosher salt and freshly cracked black pepper
3 teaspoons chopped fresh oregano, divided
1/2 cup crumbled goat cheese

Steps:

  • In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more.
  • Stir in the garlic and saute 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the remaining ingredients, bring the mixture to a boil and then reduce the heat to a simmer. Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes.
  • Yield: 3 cups
  • Preheat the oven to 400 degrees F.
  • Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks.
  • Spread the Caramelized Onion-Tomato Jam evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper and top with half of the fresh oregano.
  • Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the goat cheese and the remaining 1 1/2 teaspoons oregano before serving.

RATATOUILLE TART WITH FLAKY CHEDDAR & THYME PASTRY



Ratatouille tart with flaky cheddar & thyme pastry image

Bake cheesy puff pastry topped with a smoky aubergine and tomato compote and roasted courgettes for this stunning tart. It's ideal for lunch with friends

Provided by Cassie Best

Categories     Dinner, Lunch, Main course

Time 2h10m

Number Of Ingredients 14

5 medium tomatoes (a mixture of different colours looks nice)
1 aubergine
2tbsp olive oil
2 red onions, sliced
4 garlic cloves, crushed
1tbsp caster sugar
2 courgettes (we used 1 green and 1 yellow)
20g grated parmesan or vegetarian alternative
150g butter
300g plain flour, plus extra for dusting
4tbsp polenta
50g extra mature cheddar, coarsely grated
small bunch of thyme, leaves picked
1 egg yolk, beaten (freeze the white for another recipe)

Steps:

  • The night before making the tart, wrap the butter for the pastry in foil, and freeze until solid - this will make it easier to grate. To make the pastry, put the flour in a large bowl and mix in half the polenta, the cheese, thyme (reserving a few leaves to serve) and a good pinch of salt. Using a coarse cheese grater, grate in the frozen butter - try to handle it as little as possible so it doesn't get soft - and stir it in with a knife as you go. Give the mixture one last stir to make sure all the butter is coated with flour, then quickly stir in 125ml very cold water. Gently bring together with your hands (splashing in a little more water if it looks dry), then wrap in baking parchmentand chill for 30 mins.
  • Slice the tomatoes to roughly the thickness of a £1 coin (use a mandoline, if you have one). Reserve about half of the tomato slices for the top of the tart, then roughly chop the rest into chunks.
  • Heat the grill to high (or you can use the flame of a gas hob). Pierce the aubergine four or five times with the tip of a knife and grill (or hold over the gas flame using tongs), turning often, for 8-10 mins, or until the skin is charred and the aubergine is soft and collapsing. Leave to cool a little.
  • Heat half the oil in a pan over a low-medium heat, and cook the onions with a pinch of salt for 10 mins until the onions start to caramelise. Meanwhile, scrape the skin off the aubergine (don't worry if some pieces cling to the flesh - it will add a smoky flavour). Roughly chop the aubergine flesh.
  • Add the garlic and aubergine to the onions and cook for another 5 mins, or until any liquid released from the aubergine has evaporated. Add the chopped tomatoes and sugar, season, and continue to cook for 5-10 mins until thickened. Leave to cool, then chill until ready to use. Can be prepared up to a day ahead.
  • Slice the courgettes to roughly the thickness of a £1 coin. Put in a bowl and toss with a good pinch of salt. Leave for 10 mins.
  • Remove the pastry from the fridge. Heat the oven to 200C/180C fan/gas 6 with a baking tray inside (or a 30cm shallow skillet pan, if you have one). Roll the pastry out on a large sheet of baking parchment dusted with a little flour, to a circle about 35cm wide. Trim the edge if you want a neat finish.
  • Drain any liquid from the courgettes, then tip onto a plate lined with kitchen paper. Pat dry to remove as much moisture as you can. Sprinkle the remaining polenta over the pastry, then top with the chilled tomato and aubergine mix. Spread it out using the back of a spoon, leaving a 3cm border around the edge.
  • Arrange the reserved tomato slices and the courgettes in overlapping concentric circles on top of the tart. Brush the vegetables with the remaining oil, season and sprinkle with the parmesan. Fold the pastry edge over the veg slightly, pressing gently to seal. Brush the pastry edge with the beaten yolk.
  • Carefully slide the tart, still on the baking parchment, onto the hot tray or into the skillet pan. Bake for 45 mins until golden, then scatter with the extra thyme leaves, if using. Leave to cool a little and serve just warm, or at room temperature.

Nutrition Facts : Calories 346 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium

ROASTED RATATOUILLE & GOAT'S CHEESE TART



Roasted ratatouille & goat's cheese tart image

Packed with oven-roasted aubergines, courgettes, peppers and onions, this tart makes a great centrepiece for a picnic or al fresco lunch

Provided by Good Food team

Categories     Buffet, Lunch, Main course

Time 2h15m

Number Of Ingredients 14

500g pack all-butter shortcrust pastry
flour , for dusting
1 aubergine , cut into 2.5cm
1 courgette , thickly sliced
1 yellow pepper , deseeded and cut into strips
1 red onion , thickly sliced
3 large garlic cloves , unpeeled
3 tbsp olive oil
250g cherry plum tomato
300ml pot double cream
3 eggs
½ small bunch basil , leaves only, plus a few extra leaves to serve
150g pack hard goat's cheese
handful toasted pine nuts (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the aubergine, courgette, pepper and onion together with the garlic, olive oil and some seasoning. Tip onto a large baking tray (you may need to use 2 trays) and roast for 20 mins. Toss through the tomatoes and roast for a further 15-20 mins or until the vegetables are tender and beginning to caramelise.
  • Meanwhile, roll out the pastry on a lightly floured surface and use to line a 23cm loose-bottomed tart tin. Chill for 30 mins.
  • While the vegetables cool, reduce oven to 190C/170C fan/gas 5. Prick the base of the tart case with a fork, line with baking parchment and fill with baking beans. Pop on a baking tray and bake for 15 mins, then remove the beans and parchment. Bake for 10-15 mins more until the pastry is lightly golden.
  • Reduce oven to 160C/140C fan/gas 3. Squeeze the garlic from their skins into a jug and mash with a little salt to form a paste. Slowly whisk in the cream, followed by the eggs and some seasoning. Toss the basil through the cooled vegetables, then tip two-thirds into the pastry case, spreading out to an even layer. Crumble over three-quarters of the goat's cheese, then pour over the cream mix. Top with the remaining veg and cheese. Bake for 40-50 mins until the tart is just set, with a slight wobble in the centre. Serve warm for lunch or cold on a picnic, scattered with extra basil leaves, and some toasted pine nuts, if you like.

Nutrition Facts : Calories 626 calories, Fat 49 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium

RATATOUILLE TART



Ratatouille Tart image

I should start by saying, "I hate ratatouille". I've always had an over-cooked stew of forgettable vegetables. But when I saw this in Cuisine at Home, I had to try it. Modified to use purchased pastry crust - if you prefer, make your own. I tweaked vege ratio slightly to suit our tastes. It looks more complicated than it is. Once the veges are prepped, it comes together quickly. Try it for a show-stopping vege side at a barbeque, or an elegant vegetarian main dish. Try to choose squash of similar diameters, and slice peppers and onion to similar size.

Provided by dianegrapegrower

Categories     Onions

Time 1h25m

Yield 4-8 serving(s)

Number Of Ingredients 9

Pillsbury ready made pie dough, ready to bake
1 1/2 yellow squash
1 1/2 zucchini
1/2 red bell pepper
1/2 onion
3/4 cup cheese, shredded, your favorite (mild is best)
2 tablespoons thinly sliced basil
1 tablespoon extra virgin olive oil
salt and pepper

Steps:

  • Press pie dough into 9" tart pan. Press dough into pan's fluted edge, trim excess. Cover dart shell with aluminum foil and fill with dried beans or baking weights. Bake according to package instructions. Let cool 5 minutes and remove weights. (you may do this earlier in the day, and hold at room temperature til needed).
  • Slice veges into 1/8" slices - a mandoline is very handy for this. Pat dry with paper towels. Sprinkle cheese and basil over bottom of tart.
  • Arrange vegetables around the edge of tart shell, repeatedly overlapping 2 slices each of zucchini, yellow squash, red bell pepper, and onion. (the onion tends to fall apart - just use a generous pinch of shreds.) Arrange a smaller circle inside the first. Put onions in the center, covered by more squash.
  • Drizzle the tart with olive oil. Season with salt and pepper. Bake until tart is golden brown around the edges, about 30 minutes.

RATATOUILLE TART WITH CARAMELIZED ONION-TOMATO JAM



Ratatouille Tart With Caramelized Onion-Tomato Jam image

Make and share this Ratatouille Tart With Caramelized Onion-Tomato Jam recipe from Food.com.

Provided by Food.com

Categories     Tarts

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 23

2 tablespoons olive oil
2 vidalia onions, thinly sliced
2 teaspoons kosher salt
2 garlic cloves, minced
10 roma tomatoes, cored, seeded and roughly chopped (about 2 1/2 pounds)
1/2 cup molasses
1/2 cup light brown sugar
1/2 cup cider vinegar
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon dried chipotle powder
1 sheet frozen puff pastry, thawed
flour, for dusting
1/2-3/4 cup caramelized onion-tomato jam
3 roma tomatoes, sliced 1/4-inch thick
1 Japanese eggplant, sliced 1/4-inch thick on a mandoline
1 yellow squash, sliced 1/4-inch thick on a mandoline
1 zucchini, sliced 1/4-inch thick on a mandoline
1 -2 roasted red pepper, julienned
2 -3 tablespoons olive oil
kosher salt and freshly cracked black pepper
3 teaspoons chopped fresh oregano, divided
1/2 cup crumbled goat cheese

Steps:

  • Caramelized Onion-Tomato Jam:.
  • In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes.
  • Remove the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more. Stir in the garlic and saute 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the remaining ingredients, bring the mixture to a boil and then reduce the heat to a simmer. Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes. Yield: 3 cups;.
  • Ratatouille Tart:.
  • Preheat the oven to 400 degrees F.
  • Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet.
  • With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks.
  • Spread the Caramelized Onion-Tomato Jam evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper and top with half of the fresh oregano.
  • Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the goat cheese and the remaining 1 1/2 teaspoons oregano before serving.

Nutrition Facts : Calories 611.9, Fat 25.4, SaturatedFat 5.4, Sodium 921.8, Carbohydrate 93.2, Fiber 7.5, Sugar 55.6, Protein 6.6

RATATOUILLE WALNUT TART



Ratatouille Walnut Tart image

Make and share this Ratatouille Walnut Tart recipe from Food.com.

Provided by Diana Adcock

Categories     Savory Pies

Time 55m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
3/4 lb eggplant, cut into 1/2 inch cubes
3 cloves garlic, minced
1 shallots or 1 leek, sliced thin
1 teaspoon dried thyme (I prefer taragon)
2 1/2 teaspoons tomato paste
1 cup chopped walnuts
10 sheets phyllo dough, thawed
olive oil or olive oil flavored cooking spray
1/2 cup grated parmesan cheese, , divided
1/2 cup crumbled feta
5 medium plum tomatoes, cut into 1/4 inch slices

Steps:

  • Heat olive oil in a large skillet over medium high heat, add eggplant, garlic, shallot or leek, garlic and thyme.
  • Saute 5 minutes; cover, reduce heat and cook until eggplant is tender, around 8 minutes-give it a stir once or twice.
  • Stir in tomato paste and cook for 3 minutes more.
  • Remove from heat, stir in nuts.
  • Coat a 9 inch tart pan with olive oil or spray.
  • Place 1 layer on, lightly oil and sprinkle with cheese, then another layer until you are left with a plain layer.
  • You also want to layer the phyllo in a circle so you have an even jagged edge.
  • Spoon in eggplant mixture.
  • Arrange tomatoes on top and sprinkle with remaining parmesan and crumbled feta.
  • Fold the jagged edge over top so you have a nice edge.
  • Bake at 350F for 35 minutes.

RATATOUILLE TART



RATATOUILLE TART image

Categories     Vegetable     Appetizer     Bake

Yield 6 servings

Number Of Ingredients 12

12 TBSP olive oil
1 3/4 lb eggplant, cut into 1/2 inch pieces
1 lg onion, chopped
1 medium bell pepper, chopped
3 large garlic cloves, minced
1 tsp thyme
3 tbsp tomato paste
10 fresh or frozen phyllo pastry sheets
12 tsp grated parmesan cheese
1 1/2 cups grated soft provolone
6 small plum tomatoes, cut into 1/4 inch thick slices
2 medium zucchini, cut into 1/4 inch thick slices

Steps:

  • Heat 6 tbsp oil in a large skillet over medium high heat. Add egplant, onion, bell pepper, garlic and 1 tsp thyme. Season generously with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Reduce heat to low. Cover and cook until eggplant is very tender, stirring occasionally, about 10 minutes. Uncover, stir in tomato paste and cook until liquid evaporates, about 3 minutes. Place mixture in strainer set over bowl. Cool completely. Discard liquid in bowl; transfer eggplant mixture to bowl. Preheat oven to 350. Brush 9 inch diameter tart pan with removable bottom with oil. Stack phyllo sheets on work surface. Using small sharp knife and 11 inch diameter tart pan bottom as guide, cut pjyllo stack into 11 inch diameter round. Transfer 1 phyllo round to prepared pan pressing phyllo into pan and allowing sides to extend above rim of pan (cover remaining rounds with kithen towel). Brush phyllo round with olive oil. Sprinkle 1 tsp Parmesan chees over. Top with another round, brush with oil and sprinkle with 1 tsp parmesan. Repeat with remaining phyllo rounds. Spoon eggplant mixture into phyllo shell. Sprinkle provolone echees evenly over. Overlap alternating tomato and zucchini slices in concentric circles atop eggplant mixture. Brush with oil and season with salt and papper. Sprinkle with remaining 2 tsp parmesam cheese. Bake until zuchhini is just tender and crust is golden, about 1 hour. Cool.

CORNMEAL-CRUSTED ROASTED RATATOUILLE TART



Cornmeal-Crusted Roasted Ratatouille Tart image

The vegetables here are roasted in the oven to bring out their flavor instead of cooked for a long time in a crock pot or on the stove, like some other ratatouille recipes. This recipe is from Ellie Krieger's first cookbook, The Food You Crave.

Provided by Greeny4444

Categories     Savory Pies

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 17

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

Steps:

  • Preheat the oven to 350 degrees F.
  • 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.
  • Add water and pulse (or stir with a wooden spoon) until mixture forms a loose dough.
  • 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).
  • 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.
  • Place tart pan on a baking sheet and bake for 10 minutes.
  • 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.
  • Increase the oven to 400 degrees F.
  • 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.
  • Line 2 baking trays with aluminum foil, and spray 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.

Nutrition Facts : Calories 234.6, Fat 14.7, SaturatedFat 5.3, Cholesterol 24, Sodium 359.6, Carbohydrate 18.1, Fiber 2.6, Sugar 2.9, Protein 8.9

CORNMEAL-CRUSTED ROASTED RATATOUILLE TART



Cornmeal-Crusted Roasted Ratatouille Tart image

How to make Cornmeal-Crusted Roasted Ratatouille Tart

Provided by @MakeItYours

Number Of Ingredients 17

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)
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

Steps:

  • 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.

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