Prep 20 mins
Cook 1 hr
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.
For the crust
- 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
For the filling
- 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
- 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.