Roasted Vegetable Tart With Cheddar Cornmeal Crust recipes

Ingredients

• 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

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