Roasted Veggies in a Cheese Crust
| | Roasted Veggies in a Cheese Crust |
Ingredients
For the Crust:
- 1cup yellow cornmeal
- 1cup sharp cheddar cheese, grated
- 3tablespoons fresh grated Parmesan cheese
- 1teaspoon sugar
- 1/2teaspoon salt
- 1 large egg
- 1/3cup milk
- 1tablespoon olive oil
For the Filling:
- 1cup broccoli flowerets
- 1cup cauliflower flowerets
- 1cup baby carrots, baby carrots are best
- ½ red onion, cut in large chunks
- 1cup small white mushrooms, cut in half
- 1cup zucchini, sliced ½ inch thick
- 3-4 Roma tomatoes, sliced thin, then sliced in half
- 1 1/2cups cheddar or mozzarella cheese
- 2tablespoons fresh grated Parmesan
- 2tablespoon olive oil
- 1teaspoon salt
- 1teaspoon pepper
- 1teaspoon pepper
Instructions
For the Crust:
- Combine vegetables in a bowl. Add 2 tablespoons olive oil, salt and pepper. Toss to completely coat vegetables. Spread vegetables evenly on a large baking sheet and bake at 475 degrees, turning often, until vegetables are browned and thoroughly cooked, about 25 minutes. Remove from heat and set aside.
For the Filling:
- Reduce oven to 400 degrees. Lightly butter an approximately 10-inch tart or pie pan. In a bowl, whisk egg until frothy. Whisk in milk and oil. In another bowl, combine cornmeal, cheddar, parmesan, sugar and salt. Stir into egg mixture until well blended. Press crust mixture over bottom and halfway up the sides of pan. Bake for approximately 15 minutes or until lightly golden brown. (If crust bubbles during cooking process, poke down with fork or skewer. You may have to do several times.) To Assemble: Sprinkle ½ cup cheddar cheese over crust. Pour half of the vegetables over top. Sprinkle another ½ cup cheddar cheese over vegetables. Pour in remaining vegetables and finish with ½ cup cheddar cheese and two tablespoons of parmesan. Slice the tomato slices in half and place them in scallop design around the edges of the tart. Bake at 400 degrees for about 25 minutes or until cheese is melted and golden on top.