Cornmeal Crusted Roasted Ratatouille Tart – 18g Carbs, 3g Fiber
Ellie Krieger, 2006
www.foodtv.com
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Yield: 8 servings
Crust:
2/3 cup yellow cornmeal
1/3 cup whole-grain pastry flour
1/4 tsp salt
2 Tbsp butter
2 Tbsp canola oil
3 Tbsp water
Filling:
2 Tbsp plus 1 tsp olive oil
2 shallots, thinly sliced (about 1/3 cup)
Cooking spray
1/2 lb thinly sliced eggplant rounds (about 1/3 medium eggplant)
1 zucchini, sliced into 1/8-inch rounds (about 8 oz)
3 medium tomatoes, sliced thinly
1/4 tsp salt
1/4 tsp freshly ground black pepper
3 oz shredded part-skim mozzarella cheese
1/4 cup shredded fresh basil leaves
1/4 cup freshly grated Parmesan
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;
sauté 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 per Serving:
220 Calories, 18g Carbs, 3g Fiber, 14g Total Fat,
3.5g Saturated Fat, 6g Protein, 240mg Sodium