Summer-Garden Tart

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

2 teaspoons olive oil

1 cup vertically sliced vidalia or other sweet onion

1 cup sliced yellow squash (about 1 medium)

1 tablespoon chopped fresh or 1 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon black pepper

3 garlic cloves, minced

1 cup fresh corn kernels (about 2 ears)

1/2 cup 1% low-fat milk

1 (11.5-ounce) can refrigerated corn bread twists

cooking spray

1 tablespoon yellow cornmeal

1/4 cup (1 ounce) shredded part-skim mozzarella cheese

1/4 cup (1 ounce) grated fresh parmesan cheese

1/4 cup chopped fresh parsley

Directions:

1. Preheat oven to 400°.
2. Heat oil in a nonstick skillet over medium-high heat. Add onion and next 5 ingredients (onion through garlic); sauté 7 minutes or until browned. Combine corn and milk in a saucepan over medium heat; cook 13 minutes.
3. Unroll dough (do not separate into strips). Roll dough into a 12 x 10-inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Sprinkle mozzarella cheese over crust; top with corn mixture and vegetables. Sprinkle with Parmesan cheese. Bake at 400° for 15 minutes or until crust is golden. Let stand 10 minutes. Sprinkle with parsley.

By RecipeOfHealth.com