Directions

1. Preheat oven to 450°F.
2. 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.
3. 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.
4. 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.
5. Bake for 20 to 25 minutes. Sprinkle with remaining Parmesan cheese and let cool for 5 minutes before serving. Cut into wedges.
6. Make Ahead Tip: Dough can be made ahead, wrapped with plastic and refrigerated until ready to assemble the tart.