CEiMB #10: [Ratatouille Tart]

I’m backkkkkkkkkkkk….

I missed last week but I am back on the Ellie train this week. I wasn’t sure what to make of this week’s recipe. All vegetables, no meat, no bread?? NO BREAD?! At least it had cheese. Cheese makes everything better. I admit I had to restrain myself from putting more cheese. Come on people! 3oz of cheese is just TOO little! Hmmm… maybe thats why *I* am not so little? HAHA

Thanks to my good friend, Nina from The Wiivers, for hosting this week. I am so glad I forced suggested that she join CEiMB with me. I guess I shouldn’t be surprised that she picked a veggie dish. She’s a veggie freak! (Said with love, Nina!) Check out what the other Ellies thought of the tart too!

Note to self: Next time you label a picture make sure you realize that some abbreviations are better left… un-abbreviated.

I sent a couple pictures to my friend and her first reaction was “RAT TART”?!?!

Oops.

Lesson learned.

Recipe from Foods You Crave, Ellie Krieger

Makes 8 servings

* Nutritional Analysis/serving—
Calories 220; Carbohydrates 18 g; Total Fat 14 g; Saturated Fat 3.5 g; Protein 6 g; Fiber 3 g; Sodium 240 mg

INGREDIENTS

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

For filling
2 tablespoons plus 1 teaspoon olive oil
2 shallots, thinly sliced (about 1/3 cup) (I used 1 shallot)
Cooking spray
1/2 pound thinly sliced eggplant rounds (about 1/3 medium eggplant)
1 zucchini, sliced into 1/8-inch rounds (about 8 ounces)
3 medium tomatoes, sliced thinly
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces shredded part-skim mozzarella cheese
1/4 cup shredded fresh basil leaves (I used 1/2 cup basil instead)
1/4 cup freshly grated Parmesan

INSTRUCTIONS

To make 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.

To make filling—
Increase the oven to 400 degrees F. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute 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.

ENJOY!

Husband rating: A-
He really liked the “innards” but wasn’t a fan of the cornmeal crust. He asked if I could make it next time into a pizza but I think pizza dough kinda defeats the “healthy” purpose, no? HAHA

Wifey rating: A-
Ditto hubs.

* Nutritional information for original recipe. It does not include my changes and/or substitutions.