SUMMER-GARDEN TART, J/A 98

[joanieb]

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!

[Susann]

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!

[KathrynY]

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.

Summer-Garden Tart

Fresh vegetables and corn bread make this a special baked treat.

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 (11.5-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


INSTRUCTIONS:

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.

NUTRITIONAL INFO:
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

YIELD:
6 servings

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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.