Cornmeal-Crusted Roasted Ratatouille Tart

For the crust
2/3 cup yellow cornmeal
1/3 cup whole-grain pastry flour or whole-wheat flour
1/4 teaspoon salt
2 tablespoon butter
2 tablespoon canola oil
3 tablespoons water

For the filling:
2 tablespoons plus 1 teaspoon olive oil
2 shallots, thinkly sliced
1 small eggplant cut into 1/8"-thick rounds
1 small zucchini, cut into 1/8"-thick rounds
3 medium ripe tomatoes thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup mozzarella cheese, shredded
1/4 cup shredded basil
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees
To make the crust, combine the cornmeal, flour and salt in a food processor and pulse to incorporate. Add the butter and oil and pulse about 20 times, until the mixture resembles small pebbles. Add the water and pulse until the mixture forms a loose dough. Remove the dough from the processor and press into the bottom and about 1/8" up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and up the sides of the pan on top of the dough. Weigh if down with uncooked rice or pie weights. Place the tart on a baking sheet and bake for 10 minutes. Remove the rice and foil and bake for another 5 minutes. Remove from the oven and let cool. Increase the oven temperature to 400 degress.

To prepare filling-heat 1 teaspoon of oil in the pan over medium heat; cook the shallots stirring often until softened, 5 to 6 minutes.

Coat two baking sheets with cooking spray. Arrange the vegetables on the sheets in a single layer and brush with the remaining 2 tablespoons oil. Sprinkle with salt and pepper, and roast vegetables until soft but not browned, about 15 minutes. Remover from oven and let cool.

Lower the temp to 350 degrees. Lay the eggplants slices on bottom of the tars, cover with a third of the mozzarella and some shredded basil. Repeat with the zucchini and then tomatoes. Cover the all the Parmesan. bake until cheese is melted and the vegetables have further wilted, 25-30 minutes. Remove from over, let cool for 5 minutes.

Serves 8
Calories:225
Fat:14g
Protein: 6.5