Cornmeal-Crusted Roasted Ratatouille Tart

Name: Cornmeal-Crusted Roasted Ratatouille Tart
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 59 milliliters shredded fresh basil leaves; 0 teaspoons freshly ground black pepper; 2 Tbsps butter; 2 Tbsps canola oil; 227 grams thinly sliced eggplant rounds (about 1/3 medium eggplant); 2 Tbsps olive oil; 59 milliliters freshly grated Parmesan; 85 grams shredded part-skim mozzarella cheese; 0 teaspoons salt; 79 milliliters shallots, thinly sliced (about; 3 mediums tomatoes, sliced thinly; 3 Tbsps water; 79 milliliters whole-grain pastry flour; 158 milliliters yellow cornmeal; 1 zucchini, sliced into 1/8-inch rounds (about 8 ounces)

Cornmeal-Crusted Roasted Ratatouille Tart requires approximately 1 hour and 35 minutes from start to finish. This recipe serves 8. One serving contains 214 calories, 7g of protein, and 13g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of part-skim mozzarella cheese, cornmeal, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Watch how to make this recipe.

For the crust: Preheat the oven to 350 degrees F.

Ingredients you will need

Crust

Equipment you will use

Oven

Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to incorporate.

Ingredients you will need

Pastry Flour

Cornmeal

Salt

Equipment you will use

Food Processor

Bowl

Add butter and oil and pulse about 20 times, until mixture resembles small pebbles.

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Butter

Cooking Oil

Add water and pulse until mixture forms a loose dough.

Ingredients you will need

Dough

Water

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.

Ingredients you will need

Dough

Rice

Equipment you will use

Aluminum Foil

Tart Form

Frying Pan

Place tart pan on a baking sheet and bake for 10 minutes.

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Baking Sheet

Oven

Tart Form

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.

Ingredients you will need

Rice

Equipment you will use

Oven

Aluminum Foil

Remove from oven and let cool.

Equipment you will use

Oven

For the filling: Increase the oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Cooking Spray

Tomato Slices

Vegetable

Olive Oil

Eggplant

Shallot

Zucchini

Equipment you will use

Frying Pan

Remove the vegetables from oven and cool.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Lower the oven temperature to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Mozzarella

Eggplant

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.

Ingredients you will need

Mozzarella

Parmesan

Shallot

Tomato

Zucchini

Basil

Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted.

Ingredients you will need

Vegetable

Cheese

Equipment you will use

Oven

Remove from oven, let cool for 5 minutes, and cut into 8 slices.

Equipment you will use

Oven

Serve warm.

Equipment

Ingredients

Servings:

59milliliters

shredded fresh basil leaves 0teaspoons

freshly ground black pepper 2Tbsps

butter 2Tbsps

canola oil 227grams

thinly sliced eggplant rounds (about 1/3 medium eggplant)2Tbsps

olive oil 59milliliters

freshly grated Parmesan 85grams

shredded part-skim mozzarella cheese 0teaspoons

salt 79milliliters

shallots, thinly sliced (about 3mediums

tomatoes, sliced thinly 3Tbsps

water 79milliliters

whole-grain pastry flour 158milliliters

yellow cornmeal 1

zucchini, sliced into 1/8-inch rounds (about 8 ounces)

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Amelia Brut rosé Cremant de Bordeaux. It has 4.1 out of 5 stars and a bottle costs about 23 dollars.

Amelia Brut Rose Cremant de Bordeaux

Amelia displays aromas and flavors of strawberry and red currant, with a medium body and elegant finish. A richness on the palate and fine bubbles result from vinification using the Method Traditionnelle and aging on the lees.