Summer-Garden Tart

By Lv2Cook

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 1/2-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

Details

Servings 1

Preparation

Step 1

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.