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Serves: 4
For
filling:
olive oil
3 tomatoes
1 small zucchini
1 red onion,
thickly sliced
1/4 teaspoon each salt and pepper
For crust:
olive oil
1/2 cup cornmeal
3/4 cup water
1/2 cup milk
1 egg
white
1/2 cup grated parmesan cheese
1/4 cup flour
1 teaspoon
baking powder
1/4 teaspoon salt
1/4 cup chopped fresh parsley
1/4
teaspoon chopped fresh thyme
1/4 cup Emmenthal cheese
Preheat
broiler to high. Line a baking sheet with foil; brush with oil.
Cut
tomatoes into 1/2-inch slices; scoop out and discard seeds and juice. Cut
zucchini into 1/4-inch diagonal slices. Arrange tomatoes, zucchini and onion in
single layer on baking sheet; brush vegetables with oil and sprinkle with salt
and pepper. Broil until surface of tomatoes appears dry and zucchini and onions
are browned. Set aside.
Lightly oil a 9-in pie plate or cake pan; sprinkle
base and sides with a little cornmeal, tilting pan to coat entire surface
evenly. Tap pan to remove excess; set aside.
In medium saucepan combine 1/2
cup cornmeal and the water; bring to boil over medium-high heat. Reduce heat to
low; cook, stirring constantly, 3 minutes or until mixture thickens and pulls
away from sides of pan. Whisk in milk until mixture is smooth. Set aside 5
minutes to cool slightly. Whisk in egg white; stir in Parmesan cheese.
In
small bowl, combine flour, baking powder and salt; stir into cornmeal mixture
until well combined.
Spread cornmeal mixture over base and up sides of
prepared pan to form 1/2-in thick layer. Sprinkle with half of parsley and
thyme. Using a slotted metal spatula, lift vegetables from baking sheet,
draining off juices.
Cover cornmeal mixture with half of tomatoes, half of
onion, the remaining thyme and all but 1 tablespoon of the parsley. Arrange
remaining tomatoes, the zucchini and onion decoratively on top.
Bake in a
375 degree oven for 35 minutes or until crust is puffed and golden.
Sprinkle evenly Emmenthal and reserved parsley. Let stand 15 minutes before
cutting into wedges.
