Cook The Book: Cornmeal-Crusted Roasted Ratatouille Tart

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Serious Eats


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For the crust

2/3 cup yellow cornmeal

1/3 cup whole-grain pastry flour or whole-wheat flour

1/4 teaspoons saIt

2 tablespoons unsalted butter

2 tablespoons canola oil

3 tablespoons water

For the filling

2 tablespoons plus 1 teaspoon olive oil

2 shallots, thinly sliced (about 1/3 cup)

Cooking spray

1 small eggplant (about 1/2 pound), cut into 1/8-inch-thick rounds

1 small zucchini (about 1/2 pound), cut into 1/8-inch-thick rounds

3 medium ripe tomatoes, thinly sliced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3/4 cup shredded part-skim mozzarella cheese (about 3 ounces)

1/4 cup shredded fresh basil

1/4 cup freshly grated Parmesan cheese

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