Tuesday, February 5, 2013

Cornmeal Crusted Roasted Ratatouille Tart

This is an Ellie Krieger recipe that I have been making for a few years now.  It starts with a tart crust that has a wonderful crunch from the cornmeal added to the flour which was pre-baked.  It was then topped with layers of sauteed shallots, oven roasted eggplant, zucchini and tomatoes.  The veggies were layered with shredded mozzarella and basil and finally topped with grated Parmesan.  The whole tart went into the oven to bake for about 35 minutes until all the ingredients melded together.  This is a wonderful tart to serve when eggs could be a problem for people.  It was the perfect tart to serve alongside several quiches containing lots of eggs and cream.  It was certainly a healthier alternative and just as delicious.



Cornmeal Crusted Roasted Ratatouille Tart
Makes 8 servings

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 of a 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 basil leaves
1/4 cup freshly grated Parmesan

For the crust, preheat the oven to 350 degrees.  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 dried beans or pie weights.  Place tart pan on a baking sheet and bake for 10 minutes.  Remove from oven and remove beans 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.  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.  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.

Recipe from Healthy appetite with Ellie Krieger

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