Cornmeal-crusted Roasted Ratatouille Tart Recipe

Ingredients

• 2/3 cup yellow cornmeal
• 1/3 cup whole-grain pastry flour
• 1/4 tsp salt
• 2 tbsp butter
• 2 tbsp canola oil
• 3 tbsp water
• 2 tbsp + 1 tsp olive oil
• 2 shallots, thinly sliced (about 0.33 cup)
• cooking spray
• 1/2 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
• 1/4 tsp freshly ground black pepper
• 3 oz (85 g) shredded part-skim mozzarella cheese
• 1/4 cup shredded fresh basil leaves
• 1/4 cup freshly grated parmesan