Rotatouille Tart
INGREDIENTS
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For the crust:
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2/3 cup yellow, stone-ground corn meal
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1/3 cup whole grain pastry flour
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1/2 teaspoon garlic salt
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1/2 teaspoon onion powder
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2 Tablespoons unsalted butter
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2 Tablespoons olive oil
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3 Tablespoons water
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For the filling:
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3 Tablespoons olive oil
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2 shallots, thinly sliced
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1 can artichoke hearts, drained well
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1 small, green zucchini, cut into 1/8 inch-thick rounds
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1 small, yellow summer squash (OR 1/2 lb eggplant) cut into 1/8 inch-thick rounds
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2 medium, ripe tomatoes, seeds removed and thinly sliced
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1 red bell pepper, thinly sliced and cored
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1 head oven roasted garlic
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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3/4 cup shredded part-skim mozzarella cheese
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1/4 cup shredded, fresh basil
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1 Tablespoon dried thyme
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1/2 teaspoon smoked paprika
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1/3 cup freshly grated Parmigiano Reggiano cheese
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