Cornmeal-Crusted Ratatouille Tart Recipe | Food Network UK

Ingredients

• For the pastry crust
• 100g yellow cornflour
• 50g whole-grain self-raising flour
• 1/4 tsp salt
• 30g butter
• 30ml rapeseed oil
• 45ml water
• For the filling
• 30ml plus 5ml olive oil
• 2 shallots, thinly sliced
• Cooking spray
• 250g thinly sliced aubergine rounds
• 1 courgette, sliced into 0.3cm rounds
• 3 medium tomatoes, sliced thinly
• 1/4 tsp freshly ground black pepper
• 90g shredded part-skim mozzarella cheese
• 25g shredded fresh basil leaves
• 25g freshly grated Parmesan cheese