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1
Crust: Lightly oil a 9-10 inch
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2
springform pan. Sprinkle base and sides
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with a little cornmeal, tilting
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pan to coat entire surface evenly. Tap
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5
pan to remove excess. Set
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aside. In medium saucepan, combine cornmeal
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and water. Bring to a boil
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over medium heat. Reduce heat to low.
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Cook, stirring constantly until
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mixture thickens and pulls away from
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sides of saucepan. Whisk in milk
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until smooth. If too thin, cook some
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more until thick. Set aside five
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14
minutes to cool slightly. Whisk in
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egg white and stir in parmesan
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cheese. In small bowl, combine flour,
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baking powder and salt. Stir
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into cornmeal mixture until well
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19
combined. Spread cornmeal mixture over
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base and up sides of prepared
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pan to form a half-inch thick layer.
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Sprinkle with half of parsley and
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thyme. Using a slotted spoon, lift
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vegetables from baking sheet,
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25
draining off juices. Cover cornmeal crust
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26
with half the tomatoes, half
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27
of the onion, the remaining thyme and all
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28
but one tbsp of the parsley.
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Arrange remaining tomatoes, zucchini and
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onion decoratively on top.
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Bake at 375 oven for 35 minutes or until
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32
crust is puffed and golden.
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Sprinkle evenly with ementhal cheese and
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reserved parsley. Let stand 15
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35
minute before cutting into wedges.
