Summer-Garden Tart

Summer-Garden Tart

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ¼

    teaspoon salt

  • teaspoon black pepper

  • 3

    garlic cloves minced

  • 1

    cup fresh corn kernels (about 2 ears)

  • ½

    cup 1% low-fat milk

  • 1

    (11½-ounce) can refrigerated corn bread twists

  • Cooking spray

  • 1

    tablespoon yellow cornmeal

  • ¼

    cup (1 ounce) shredded part-skim Mozzarella cheese

  • ¼

    cup (1 ounce) grated fresh Parmesan cheese

  • ¼

    cup chopped fresh parsley

Directions

Preheat oven to 400º. 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. Unroll dough (do not separate into strips). Roll dough into a 12 × 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 400º for 15 minutes or until crust is golden. Let stand 10 minutes. Sprinkle with parsley.


Nutrition

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