Cornmeal-crusted Roasted Ratatouille Tart

Description
Contributed by Healthy Recipes for diabetic Friends Y-Group
 * Source: Ellie Krieger, 2006 at www.foodtv.com
 * Prep Time: 30 Minutes | Cook Time: 1 Hour 5 Minutes
 * Yield: 8 Servings

Crust

 * ⅔ cup yellow cornmeal
 * ⅓ cup whole-grain pastry flour
 * ¼ tsp salt
 * 2 tbsp butter
 * 2 tbsp canola oil
 * 3 tbsp water

Filling

 * 2 tbsp + 1 tsp olive oil
 * 2 shallots, thinly sliced (about ⅓ cup)
 * cooking spray
 * ½ lb thinly sliced eggplant rounds (about ⅓ medium eggplant)
 * 1 zucchini, sliced into ⅛-inch rounds (about 8 oz)
 * 3 medium tomatoes, sliced thinly
 * ¼ tsp salt
 * ¼ tsp freshly ground black pepper
 * 3 oz shredded part-skim mozzarella cheese
 * ¼ cup shredded fresh basil leaves
 * ¼ cup freshly grated Parmesan

Crust

 * 1) Preheat the oven to 350°F.
 * 2) Combine cornmeal, pastry flour, and salt in the bowl of a food processor.
 * 3) Pulse to incorporate.
 * 4) Add butter and oil and pulse about 20 times, until mixture resembles small pebbles.
 * 5) Add water and pulse until mixture forms a loose dough.
 * 6) Remove dough from processor and press into bottom and about ⅛-inch up the sides of a 9-inch tart pan with a detachable rim.
 * 7) 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.
 * 8) Place tart pan on a baking sheet and bake for 10 minutes.
 * 9) Remove from oven and remove rice and foil.
 * 10) Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet.
 * 11) Remove from oven and let cool.

Filling

 * 1) Increase the oven to 400°F.
 * 2) Heat 1 teaspoon of olive oil in a nonstick pan over medium heat;saut? shallots until soft, about 5 to 6 minutes.
 * 3) Spray 2 baking trays with cooking spray.
 * 4) Arrange the eggplant,zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil.
 * 5) Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes.
 * 6) Remove the vegetables from oven and cool.
 * 7) Lower the oven temperature to 350°F.
 * 8) Lay the eggplant slices in 2 layers on the bottom of tart; cover with ⅓ of the mozzarella cheese and some of the shredded basil.
 * 9) Add the zucchini and shallots, top with another ⅓ of the mozzarella and basil, then the tomatoes.
 * 10) Top with rest of the mozzarella cheese and the Parmesan.
 * 11) Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted.
 * 12) Remove from oven,let cool for 5 minutes, and cut into 8 slices.
 * 13) Serve warm.

Nutritional information
Per Serving:
 * 220 Calories | 18g Carbs | 3g Fiber | 14g Total Fat | 3.5g Saturated Fat | 6g Protein | 240mg Sodium