Cornmeal-Crusted Roasted Ratatouille Tart

May 09, 2023May 9, 20230 1
Delicious Cornmeal-Crusted Roasted Ratatouille Tart recipe for a healthy lunch or dinner
in Vegetarian

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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
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

Nutrision Information

Servings Per Recipe
6
Calories
305
Sugar
4g
Fat
18g
Cornmeal-Crusted Roasted Ratatouille Tart is a vegetarian dish that makes perfect use of summer’s bounty. This is a versatile tart that can be enjoyed as a healthy lunch or dinner, thanks to the nutritious filling of ratatouille vegetables. The combination of tomatoes, eggplant, and zucchini with cheese is truly irresistible. This recipe uses a crispy cornmeal crust that is both gluten-free and vegan. Cornmeal is a whole grain that is rich in fiber, vitamins, and minerals, making it a healthy alternative for those who are gluten intolerant. In addition, it’s low in fat and high in carbohydrate which can provide long-lasting energy throughout the day.

Instructions

1.Preheat the oven to 400°F (200°C).
2.In a medium mixing bowl, combine the yellow cornmeal, whole grain pastry flour, and salt. Cut the butter into small cubes and add it to the mixture. Add the canola oil and water. Mix everything together until it forms a dough.
3.Roll out the dough between two pieces of parchment paper.
4.Gently press the dough into a 9-inch (23 cm) tart pan and remove the excess.
5.In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the shallots and cook until they are soft (about 5 minutes).
6.Arrange the eggplant, zucchini, and tomatoes in the tart and seasoned with salt and black pepper.
7.Sprinkle shredded mozzarella cheese and fresh basil over the vegetables.
8.Drizzle with the remaining 1 teaspoon of olive oil and sprinkle with grated Parmesan cheese.
9.Bake the tart in the preheated oven for 30-35 minutes, until the crust is golden brown and the vegetables are tender.

PROS

This tart is a healthy option that is both vegetarian and gluten-free.

The crust made from cornmeal is rich in fiber and whole grain pastry flour is a good source of protein and nutrients.

Ratatouille vegetables provide numerous health benefits as they are low in calories, high in fiber, and full of antioxidants.

CONS

Cornmeal crust may not be suitable for everyone, especially those who are on a low-carb diet.

This tart contains a moderate amount of fat due to the cheese.

HEALTH & BENEFITS

This Cornmeal-Crusted Roasted Ratatouille Tart is a great option for those who want to stay healthy and at the same time enjoy a delicious meal. It is packed with fiber, protein, and antioxidants which can help to improve digestion, reduce the risk of chronic diseases, and promote good health. Vegetables in ratatouille like tomato, eggplant, zucchini, and shallots are a great source of vitamins and minerals such as vitamins A, C, and K, and iron. They also contain flavonoids that help to reduce inflammation, lower cholesterol levels, and support the immune system.

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