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1
Preheat the oven to 350 degrees F.
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2
For the crust: Combine cornmeal, flour, and salt in the bowl of a food processor. Pulse to incorporate. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. You can also do this by hand, using a pastry cutter to cut the butter in, or the two-knife method.
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3
Add water and pulse (or stir with a wooden spoon) until mixture forms a loose dough.
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4
Remove dough from processor (or bowl) and press into the bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim (or a springform pan).
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5
Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice, raw beans, or pie weights.
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6
Place tart pan on a baking sheet and bake for 10 minutes.
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7
Remove from the oven and remove rice (or beans or pie weights) 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.
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8
Increase the oven to 400 degrees F.
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9
For the filling: Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes.
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10
Line 2 baking trays with aluminum foil, and spray with cooking spray.
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11
Arrange the eggplant, zucchini, and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes.
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12
Remove the vegetables from oven and cool.
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13
Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil.
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14
Add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes.
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15
Top with rest of the mozzarella cheese and the Parmesan.
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16
Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted.
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17
Remove from oven, let cool for 5 minutes, and cut into 8 slices.
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18
Serve warm.
