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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350 degrees F. | 2. For the crust: Combine cornmeal, 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. You can also do this by hand, using a pastry cutter to cut the butter in, or the two-knife method. | 3. Add water and pulse (or stir with a wooden spoon) until mixture forms a loose dough. | 4. Remove dough from processor (or bowl) and press into the bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim (or a springform pan). | 5. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice, raw beans, or pie weights. | 6. Place tart pan on a baking sheet and bake for 10 minutes. | 7. Remove from the oven and remove rice (or beans or pie weights) 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. | 8. Increase the oven to 400 degrees F. | 9. For the filling: Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes. | 10. Line 2 baking trays with aluminum foil, and spray with cooking spray. | 11. 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. | 12. Remove the vegetables from oven and cool. | 13. 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. | 14. Add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes. | 15. Top with rest of the mozzarella cheese and the Parmesan. | 16. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. | 17. Remove from oven, let cool for 5 minutes, and cut into 8 slices. | 18. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow cornmeal	2/3	cup		271.6533	57.1611	6.7344	2.7653
grain pastry flour	1/3	cup		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
water	3	tablespoons		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
shallot	2	cup	sliced	230.4	53.76	8.0	0.32
cooking spray				-	-	-	-
eggplant	1/2	pound	sliced	56.6991	13.3356	2.2226	0.4082
zucchini	1	pound	sliced	95.2545	14.1067	12.2924	1.8144
tomato	3		sliced	120.6297	26.0694	5.8975	1.3403
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
part mozzarella cheese	3/4	cup	part-skim shredded	-	-	-	-
basil leaf	1/4	cup	shredded	-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.