this sounds so ho-hum.
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Increase the oven to 400*. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat and saute onions until soft, about 5 to 6 minutes. Spray a baking tray with cooking spray. Arrange the zucchini and tomatoes on the trays in a single layer and brush/drizzle with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.
Lower the oven temperature to 350*. Lay the zucchini slices in a layer on the bottom of tart; cover with 1/3 of the mozzarella cheese and a bit of the basil pesto. Add the onions, top with another 1/3 of the mozzarella and pesto, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm and enjoy!
but have you ever had ratatouille?
a really decent one?
it's to die for.
my favorite is this one from the smitten.
to. die. for.
anyway, so i found this recipe from ellie krieger and i thought it looked rather ho-hum, myself.
but i convinced myself to try it.
and with some major adaptions, it turned out really nicely!
i actually kinda love it.
it's low fat and would be perfect for the holiday season as a vegetarian appetizer.
we had it as a light main course with a nice glass of white wine.
delicious.
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Ratatouille Tarte
Serves 8.
Adapted (significantly) from Ellie Krieger
2/3 cup yellow cornmeal
1/3 cup whole-wheat pastry flour
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons canola oil
3 tablespoons water
2 tablespoons plus 1 teaspoon olive oil
1 onion, thinly sliced
Cooking spray
2 zucchinis, sliced into 1/8-inch rounds
1 cup cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces mozzarella cheese, shredded
1/4 cup fresh basil pesto
1/4 cup freshly grated parmesan
Preheat the oven to 350*.
Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to mix. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice 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.
Serves 8.
Adapted (significantly) from Ellie Krieger
2/3 cup yellow cornmeal
1/3 cup whole-wheat pastry flour
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons canola oil
3 tablespoons water
2 tablespoons plus 1 teaspoon olive oil
1 onion, thinly sliced
Cooking spray
2 zucchinis, sliced into 1/8-inch rounds
1 cup cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces mozzarella cheese, shredded
1/4 cup fresh basil pesto
1/4 cup freshly grated parmesan
Preheat the oven to 350*.
Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to mix. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice 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.
Increase the oven to 400*. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat and saute onions until soft, about 5 to 6 minutes. Spray a baking tray with cooking spray. Arrange the zucchini and tomatoes on the trays in a single layer and brush/drizzle with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.
Lower the oven temperature to 350*. Lay the zucchini slices in a layer on the bottom of tart; cover with 1/3 of the mozzarella cheese and a bit of the basil pesto. Add the onions, top with another 1/3 of the mozzarella and pesto, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm and enjoy!
The CRUST in this recipe is unbelievable! I made it for a savory custard with caramelized onions and it was SO GOOD! Thank you for sharing!
ReplyDeleteAwesome! Share your savory custard??
ReplyDelete