Cornmeal-crusted Roasted Ratatouille Tart

Cornmeal-crusted Roasted Ratatouille Tart Recipe

Region / culture: France | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8

Introduction

This Cornmeal-crusted Roasted Ratatouille Tart is a delicious and colorful dish that combines the flavors of roasted vegetables with a crispy cornmeal crust. It is a perfect dish for a light lunch or dinner, and can be served warm or at room temperature.

History

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. It is typically made with eggplant, zucchini, bell peppers, tomatoes, onions, and garlic, all simmered in olive oil. This recipe takes a twist on the classic ratatouille by layering the roasted vegetables in a tart crust, adding a crunchy texture to the dish.

Ingredients

Crust

0.67 cup yellow cornmeal
0.33 cup whole-grain pastry flour
0.25 tsp salt
2 tbsp butter
2 tbsp canola oil
3 tbsp water

Filling

2 tbsp + 1 tsp olive oil
2 shallots, thinly sliced (about 0.33 cup)
cooking spray
0.5 lb (227 g) thinly sliced eggplant rounds (about 0.33 medium eggplant)
1 zucchini, sliced into 0.13 inch rounds (about 8 oz (227 g))
3 medium tomatoes, thinly sliced
0.25 tsp salt
0.25 tsp freshly ground black pepper
3 oz (85 g) shredded part-skim mozzarella cheese
0.25 cup shredded fresh basil leaves
0.25 cup freshly grated parmesan

How to prepare

Crust

Preheat the oven to 350°F (177°C).
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 0.13 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.

Filling

Increase the oven to 400°F (204°C).
Heat 1 tsp of olive oil in a nonstick pan over medium heat; sauté 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 the oven and cool.
Lower the oven temperature to 350°F (177°C).
Lay the eggplant slices in 2 layers on the bottom of the tart; cover with 0.33 of the mozzarella cheese and some of the shredded basil.
Add the zucchini and shallots, top with another 0.33 of the mozzarella and basil, then the tomatoes.
Top with the rest of the mozzarella cheese and the Parmesan.
Bake for 25 to 30 minutes, or until the cheese is melted and the vegetables have further wilted.
Remove from the oven, let cool for 5 minutes, and cut into 8 slices.
Serve warm.

Variations

Add roasted red peppers or mushrooms to the vegetable mix for added flavor.
Use a different type of cheese, such as goat cheese or feta, for a different taste.
Add fresh herbs like thyme or oregano to the vegetable layers for extra flavor.

Cooking Tips & Tricks

Make sure to slice the vegetables thinly and evenly to ensure even cooking.

- Roast the vegetables until they are soft but not browned to maintain their vibrant colors.

- Pressing the crust into the tart pan and pre-baking it with weights will help prevent it from shrinking during baking.

- Let the tart cool slightly before slicing to allow the flavors to meld together.

Serving Suggestions

Serve this tart with a side salad dressed with a light vinaigrette for a complete meal. It can also be served as an appetizer or as part of a brunch spread.

Cooking Techniques

Roasting the vegetables brings out their natural sweetness and adds depth of flavor to the dish.

- Layering the vegetables in the tart creates a visually appealing presentation.

Ingredient Substitutions

You can use polenta or fine cornmeal in place of yellow cornmeal.

- Any type of summer squash can be used in place of zucchini.

- Use a gluten-free flour blend to make this dish gluten-free.

Make Ahead Tips

The tart can be assembled up to a day in advance and baked just before serving. Leftovers can be stored in the refrigerator and reheated in the oven.

Presentation Ideas

Garnish the tart with fresh basil leaves or a drizzle of balsamic glaze for a decorative touch. Serve on a platter with a sprinkle of grated Parmesan cheese.

Pairing Recommendations

This tart pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also goes well with a light red wine like Pinot Noir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 24g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 9g per serving

Vitamins and minerals

This dish is rich in vitamins A and C from the vegetables, as well as calcium and iron from the cheese.

Alergens

Contains dairy (cheese) and gluten (flour)

Summary

This Cornmeal-crusted Roasted Ratatouille Tart is a balanced dish with a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

This Cornmeal-crusted Roasted Ratatouille Tart is a flavorful and colorful dish that is perfect for a light meal or appetizer. With a crispy cornmeal crust and layers of roasted vegetables, it is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Cornmeal-crusted Roasted Ratatouille Tart. It was tucked away in an old cookbook that belonged to my great-grandmother, a treasure trove of traditional dishes and family favorites. As I flipped through the yellowed pages, my eyes landed on the vibrant image of the tart, with its golden cornmeal crust and colorful medley of roasted vegetables. I knew instantly that I had to try making it.

Growing up in a small village in the countryside, I was surrounded by a bounty of fresh ingredients from our garden and the local farmers' market. My grandmother, a skilled cook, taught me the value of using seasonal produce and creating dishes that celebrated the flavors of each ingredient. She would often say, "Let the food speak for itself, and you will never go wrong."

With those words echoing in my mind, I set out to gather the ingredients for the Cornmeal-crusted Roasted Ratatouille Tart. I picked ripe tomatoes, eggplants, zucchini, and bell peppers from our garden, along with fragrant herbs like thyme, rosemary, and basil. The cornmeal for the crust came from the nearby mill, freshly ground and giving off a warm, nutty aroma.

As I prepared the vegetables, I couldn't help but think back to the summer days of my childhood, when my grandmother and I would spend hours in the kitchen, chopping, stirring, and tasting our way through recipes. She would tell me stories of her own grandmother, who had passed down the art of cooking through generations, each dish carrying a piece of their family history.

The recipe for the Cornmeal-crusted Roasted Ratatouille Tart seemed to embody that sense of tradition and connection to the past. The tart was a labor of love, requiring patience and attention to detail. I roasted the vegetables until they were tender and caramelized, their natural sweetness enhanced by the heat of the oven. The cornmeal crust was crisp and golden, adding a satisfying crunch to each bite.

As the tart baked in the oven, filling the kitchen with the aroma of roasted vegetables and herbs, I felt a sense of accomplishment and pride. I knew that I was carrying on a legacy of culinary skills and knowledge, honoring the traditions of my ancestors while creating something new and delicious.

When the Cornmeal-crusted Roasted Ratatouille Tart emerged from the oven, its colors vibrant and inviting, I knew that I had stumbled upon a recipe worth cherishing. I served slices of the tart to my family, watching as they savored each bite and exclaimed over the flavors and textures. My grandmother smiled at me, her eyes twinkling with pride, and said, "You have truly captured the essence of our family's culinary heritage."

From that day on, the Cornmeal-crusted Roasted Ratatouille Tart became a staple in our household, a dish that we would share with friends and guests, passing on the recipe and the stories behind it. Each time I made the tart, I felt a connection to my ancestors and a sense of gratitude for the traditions that had shaped me into the cook I had become.

As I sit here now, years later, flipping through the old cookbook and reminiscing about that first time I made the Cornmeal-crusted Roasted Ratatouille Tart, I am filled with a deep sense of nostalgia and warmth. The recipe may have come from a forgotten page in a dusty book, but its flavors and memories will always have a place in my heart and on my table. And I know that as long as I continue to cook and share these dishes with the ones I love, the legacy of my family's culinary heritage will live on for generations to come.