1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
1/2 cup milk
2-1/2 tablespoons shortening
2 tablespoons molasses
1/2 teaspoon salt
1-1/2 cups whole wheat flour
1-1/4 to 1-3/4 cups all-purpose flour
1 large zucchini, cut into /-inch slices
2 roma tomatoes, seeded and chopped
1 red bell pepper, cut into -inch pieces
1 / medium onion, cut into -inch pieces
1/4 cup olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black medium grind pepper
5 tablespoons shredded Parmesan cheese, divided
1 tablespoon butter, melted
Preheat oven to 450°F.
Combine water and yeast in a large bowl, let stand for 5 minutes. Heat milk, shortening and molasses until warm (100° to 110°F). Add to yeast mixture with salt, egg and whole wheat flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough all-purpose flour to form soft dough. Knead on a lightly floured surface for 8 to 10 minutes. Place in a greased bowl, turning once to coat. Cover dough and let rise in a warm, draft-free place for about 1 hour, or until doubled in size.
Combine vegetables in a large bowl with oil, garlic, salt and pepper. Transfer to a rimmed baking sheet and roast for 30 minutes, stirring every 10 minutes. Remove vegetables from oven and reduce temperature to 400°F. Let vegetables cool until ready to assemble tart.
Punch dough down. Roll into a 12-inch circle and place on a greased baking sheet. Sprinkle with 3 tablespoons Parmesan cheese, spreading within 1-1/2 inches of the edge. Spread vegetable mixture over the Parmesan layer. Fold up the edges of the dough over filling, about 1 to 2 inches. Brush edges with melted butter.
Bake for 20 to 25 minutes. Sprinkle with remaining Parmesan cheese and let cool for 5 minutes before serving. Cut into wedges.
Make Ahead Tip: Dough can be made ahead, wrapped with plastic and refrigerated until ready to assemble the tart.