Roasted Vegetable Tart With Cheddar-Cornmeal Crust

• 1 cup plain or stone-ground yellow cornmeal
• 2 cups shredded Sharp Light Cheddar, divided
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1 large egg
• 1/3 cup 2% reduced-fat milk
• 2 1/2 tablespoons olive oil, divided
• 3 small tomatoes, sliced
• 1 bunch green onions, trimmed and halved lengthwise
• 2 portobello mushrooms, stems and gills removed, sliced
• 1 medium-sized red bell pepper, seeded and cut into strips
• 8 delicate mushrooms, such as enoki or oyster, torn into thin strips
• 2 tablespoons finely shredded Alpine Cheddar or Parmesan

1. Preheat oven to 400F.
2. Coat an 11-inch tart pan with cooking spray.
3. Stir together cornmeal, 1 cup shredded cheddar, sugar and salt in a medium bowl.
4. Whisk egg until frothy in another bowl; then whisk in milk and 1 1/2 tablespoons oil.
5. Stir milk mixture into dry ingredients until well blended.
6. Press crust mixture over bottom and slightly up sides of tart pan.
7. Bake crust 14 to 16 minutes or until lightly browned.
8. Cool on a wire rack.
9. Line a large rimmed baking sheet with parchment paper.
10. Arrange tomatoes, green onions, portobellos and bell pepper on sheet, and drizzle with remaining 1 tablespoon oil.
11. Season with salt and pepper to taste.
12. Roast vegetables 15 minutes or until just tender; cool slightly.
13. Layer portobello mushrooms in crust; top with bell pepper strips.
14. Sprinkle with 1/2 cup of remaining cheddar.
15. Add a layer of green onions and then a layer of tomato slices.
16. Sprinkle with remaining 1/2 cup cheddar.
17. Arrange enoki or oyster mushrooms on top, and sprinkle with Alpine Cheddar or Parmesan.
18. Bake tart 20 minutes or until lightly browned on top.

cornmeal, cheddar, sugar, kosher salt, egg, milk, olive oil, tomatoes, green onions, portobello mushrooms, red bell pepper, mushrooms, shredded alpine

Taken from www.foodrepublic.com/recipes/roasted-vegetable-tart-with-cheddar-cornmeal-crust-recipe/ (may not work)