Summer Garden Tart
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
1 tart
- Serves:
- 6
ingredients
- 2 teaspoons olive oil
- 1 cup vidalia onion, vertically sliced
- 1 cup yellow squash, sliced (about 1 medium)
- 1 tablespoon fresh thyme, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 garlic cloves, minced
- 1 cup fresh corn kernels (about 2 ears)
- 1⁄2 cup low-fat milk
- 1 (11 1/2 ounce) can refrigerated cornbread twists dough
- 1 tablespoon yellow cornmeal
- 1⁄4 cup part-skim mozzarella cheese, shredded
- 1⁄4 cup parmesan cheese, grated
- 1⁄4 cup fresh parsley, chopped
directions
- Preheat oven to 400°F.
- Heat olive oil in a nonstick skillet over medium high heat. Add onion, squash, thyme, salt, pepper and garlic. Saute 7 minutes or until golden brown.
- Combine corn and milk in a saucepan over medium heat, cook 13 minutes.
- Unroll dough (do not separate into strips). Roll dough into a 12x10 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 400F for 15 minutes or until crust is golden. Let stand 10 minutes before sprinkling with parsley and serving.
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RECIPE SUBMITTED BY
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