View Full Version : SUMMER-GARDEN TART, J/A 98
06-16-2000, 12:02 PM
A hearty THANK YOU! to Shelly (I believe) from the old board for mentioning this incredible recipe! I dug out my old issue and made this last nite. I used zucchini instead of squash, and my avowed veggie-hating spouse loved it! Sent leftovers to my mom and she wolfed it down cold and loved it, too! Definitely will put this in the "KEEPER" file! Wrasslin w/those corn bread twists was a bit frustrating, and I'm not sure about that milk and corn simmer thing (I drained it, thought what was left of that l/2 cup milk would make it soggy!), but it was DEFINITELY well-worth the wrasslin! This recipe is in the Recipe finder if you want it! THANKS AGAIN FOR REVIVING AN OLDIE!
06-16-2000, 12:06 PM
Thanks for the feedback, JoanieB. I came across this recipe earlier this week and was deciding if I should try it. Now I definitely will!
09-12-2003, 08:18 AM
Pulling up an old thread because we tried this recipe last night and loved it. :) I think it would be perfect for a late summer luncheon or brunch. I couldn't find cornbread twists at my grocery store, so I used a Cornmeal Tart Dough recipe that sneezles very kindly posted for me instead.
Fresh vegetables and corn bread make this a special baked treat.
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 (11.5-ounce) can refrigerated corn bread twists
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
Preheat oven to 400 degrees.
Heat oil in a nonstick skillet over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 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 x 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 400 degrees for 15 minutes or until crust is golden. Let stand 10 minutes. Sprinkle with parsley.
calories: 279 carbohydrates: 34.6 g cholesterol: 6 mg fat: 12 g sodium: 639 mg protein: 8.8 g calcium: 118 mg iron: 2.1 mg fiber: 1.8 g
Cornmeal Tart Dough
1 cup flour
1/3 cup yellow cornmeal
2 Tbsp sugar
1/2 tsp kosher salt
6 Tbsp chilled unsalted butter, cut in small pieces
1 large egg, beaten with 1 Tbsp water
Prepare in a food processor Place the 1 cup flour,
cornmeal, sugar and salt in work bowl of processor Process until mixed(about 3 seconds) Add butter and process until blended (about 4 seconds). Add egg-water mixture and process until dough barely forms a ball Turn out onto a lightly floured surface Turn out onto a lightly floured surface. Knead lightly to form a ball, sprinkling with up to 2 more Tbsp flour if necessary Pat into a square, cover with a plastic wrap, and refrigerate at least 1 hour or up to 1 day (if more than 2 hours, remove from refrigerator 20 minutes before pressing out). press Cornmeal Tart Dough into a 9 inch diameter
tart tin, covering bottom and sides pr1ck dough all over with a fork Chill 45 minutes.
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