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Cornmeal crust:
Olive oil spray
1 cup yellow cornmeal (gluten-free if desired)
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
1 teaspoon sugar
1/2 teaspoon salt
1 large egg
1⁄3 cup reduced fat (2%) milk
1 1/2 tablespoons olive oil
Vegetable filling:
3 small tomatoes, sliced
1 bunch spring onions or green onions, trimmed and halved lengthwise
2 portobello mushrooms, sliced
2 small red bell peppers, cored, seeded and cut into strips
1 tablespoon olive oil
Salt and ground black pepper to taste
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
About 8 enoki mushrooms
2 tablespoons grated Parmesan

To make crust:
1. Preheat oven to 400ºF. Coat 11-inch or similar-size tart pan with olive oil spray.

2. In bowl, stir together cornmeal, cheddar, sugar and salt. In another bowl, whisk egg until frothy; whisk in milk and oil. Stir milk mixture into dry ingredients until well blended.

3. Press crust mixture over bottom and slightly up sides of tart pan.

4. Bake crust for 12 to 18 minutes or until lightly colored. Remove from oven.

To make vegetable filling and finish tart:
5. Line large rimmed baking sheet with parchment paper. Arrange tomatoes, onions, portobellos and peppers in single layer on sheet and drizzle with olive oil. Season with salt and pepper.

6. Bake vegetables for 15 minutes; let cool slightly.

7. Place layer of portobello slices on crust. Top with layer of red peppers. Sprinkle with half of grated cheddar.

8. Add layer of onions and layer of tomato slices. Sprinkle with remaining cheddar. Arrange enoki mushrooms on top and sprinkle with Parmesan.

9. Bake tart for 30 minutes or until lightly browned on top.

Recipe courtesy of Meg, Meg's Food Reality.