Zucchini and Squash Tart With Cornmeal Crust |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Yet another great looking recipe from Cooking with Paula Deen magazine. Ingredients:
cornmeal, crust |
1 1/2 cups all-purpose flour |
3/4 cup cornmeal |
1 teaspoon dried dill |
3/4 teaspoon salt |
1/2 teaspoon baking powder |
1/2 cup butter, cut into small pieces |
2 egg yolks |
3 -4 tablespoons ice water |
squash, filling (to follow) |
squash, filling |
1/4 cup butter |
4 cups thinly sliced zucchini (about 3 medium) |
1 cup yellow onion, chopped |
1 (5 ounce) package shredded swiss cheese |
1 (5 ounce) packaged shredded parmesan cheese |
1 large egg, lightly beaten |
1/2 teaspoon salt |
1/4 teaspoon dried dill |
1/4 teaspoon ground black pepper |
Directions:
1. For the Cornmeal crust:.
2. Preheat oven to 350.
3. In the work bowl of a food processor, combine flour, cornmeal, dill, salt, and baking powder; pulse to combine. Add butter; process until mixture is crumbly.
4. Add egg yolks; process until combined. With processor running, add ice water, 1 tablespoon at a time, until mixture forms a ball.
5. Press dough into bottom and up sides of an 11x8 rectangular removeable bottom tart pan. Bake for 15 minutes.
6. For Squash Filling:.
7. In a large skillet, melt butter over medium heat. Add zucchini, squash, and onion; cook for 20 to 30 minutes, stirring frequently, or until squash is tender and most of liquid is evaporated. Remove from heat; stir in cheeses, egg, salt, dill, and pepper.
8. Spread filling evenly into prepared tart crust. Bake for 35 to 40 minutes, or until lightly browned. Cut into squares to serve.
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