Summer vegetables (zucchini, summer squash, tomatoes, red onion, peppers and eggplant) make up this fancy tart that features a buttery cornmeal crust, ricotta cheese and roasted garlic interior and a layer of spicy tomato sauce underneath the roasted vegetables. A healthier version of deep dish pizza, if you will, but can be tasty served hot or at room temperature. I stole this idea from a couple other similar posts on blogs which were featured on Foodgawker.com and Tastespotting.com but revamped it to make it my own. I think that's one of the things I truly love about the Internet. The inspiration drawn from other good cooks! Enjoy...
Cornmeal Rosemary Crust
8 Tbsp unsalted butter, cut into squares
1 1/2 cup all purpose flour
1/2 cup cornmeal (not stone ground)
1 tsp salt
1 Tbsp sugar
1 tsp chopped fresh rosemary
4 Tbsp or more ice water
Mix dry ingredients including rosemary and then using pastry cutter or food processor combine butter into dry mix until the size of peas. Add ice water and combine the dough until it just sticks together. Chill 30 minutes or more in a flat disk shape covered with plastic wrap.
Line a tart shell with the dough by pushing the dough into the tart pan until it is evenly distributed in pan. Prebake in a 375*F oven for 20 minutes, let cool.
Ricotta Filling
1 15 oz container whole milk ricotta
1 large egg
roasted garlic (2 Tbsp if from jar, 1 head of garlic if roasting yourself ..see instructions below)
Combine these ingredients well and spread smooth in bottom of crust.
Roasted Garlic
1 head garlic
1 Tbsp olive oil
Cut the top 1/4 off the head of garlic bulb to expose the insides. Spread top with olive oil, cover in aluminum foil and bake at 400* for 45 minutes until soft and carmelized. Squeeze the bulb of garlic to release the garlic puree.
Spicy Tomato Puree
1 cup tomato puree (Pomi is good)
1 tsp cayenne pepper
1 tsp (couple shakes) hot sauce of choice
Mix together and spread thinly over the top of the ricotta filling layer.
Roasted Veggies
Thinly slice 1 eggplant, 1 zucchini, 1 summer squash, 1 tomato and 1/4 red onion and then add to a large bowl and marinate lightly in olive oil, salt and pepper. Layer onto cookie sheet and bake in oven for 10 minutes (watch carefully so they don't burn!) at 375*. When you have all your veggies roasted layer then on the top of the tart in a spiral pattern. You can put some fresh basil leaves in the center for color.
