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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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When diners lay eyes on Ruth Lee's lightened-up veggie tart, oohs of approval start circling her table in Troy, Ontario. âI've been serving it for 30 years, and its robust taste and aroma always get a warm reception.â Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup king arthur premium 100% whole wheat flour |
1/4 cup cornmeal |
2 tablespoons grated parmesan cheese |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/4 cup cold butter, cubed |
3 to 4 tablespoons cold water |
filling: |
1/2 cup thinly sliced green onions |
2 garlic cloves, minced |
1 tablespoon olive oil |
5 slices peeled eggplant (3-1/2 inches x 1/4 inch) |
2 tablespoons grated parmesan cheese, divided |
1 small tomato, cut into 1/4-inch slices |
3 green pepper rings |
3 sweet red pepper rings |
1/2 cup frozen corn |
2 eggs, lightly beaten |
2/3 cup fat-free evaporated milk |
3/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a bowl, combine the first six ingredients. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.
2. Roll out pastry to fit a 9-in. tart pan with removable bottom. Transfer pastry to pan; trim even with edge of pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
3. In a large nonstick skillet coated with cooking spray, cook onions and garlic in oil for 2 minutes. Add eggplant; cook for 4-5 minutes or until softened. Cool for 5 minutes. Spoon into crust. Sprinkle with 1 tablespoon Parmesan cheese. Top with tomato slices and pepper rings. Sprinkle with corn.
4. In a small bowl, whisk the eggs, milk, salt and pepper; pour over vegetables. Sprinkle with remaining Parmesan cheese. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.
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