Zucchini and Squash Tart With Cornmeal Crust
- Ready In:
- 1hr 20mins
- Ingredients:
- 20
- Serves:
-
8-10
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
- For the Cornmeal crust:.
- Preheat oven to 350.
- 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.
- Add egg yolks; process until combined. With processor running, add ice water, 1 tablespoon at a time, until mixture forms a ball.
- Press dough into bottom and up sides of an 11x8 rectangular removeable bottom tart pan. Bake for 15 minutes.
- For Squash Filling:.
- 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.
- 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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RECIPE SUBMITTED BY
<p>I live in Hilliard, Ohio and I work for a restaurant equipment and design distributor. I hated to cook when I was young and did not really have a passion for it until I married my husband 13 years ago. He's a Mikey - will eat just about anything so he is a lot of fun to cook for. It is hard to say what my favorite cookbook is. I have the standard Betty Crocker that is about 30 years old and so beat up. But it is great for the basics. I love Taste of Home and other cooking magazines such as that. I tend to spend my time reading recipes, clipping them out and then storing them in a notebook according to category to be tried at a later date. Needless to say, the notebook is overflowing with recipes that have not been tried yet!!! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /> <br /> <br /> <br /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/AMPageBanner.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /><br /> <br /> <br /> <br /> <br /> <br />src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg></p>