Summer-Garden Tart Recipe

Name: Summer-Garden Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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

1
Preheat oven to 400u00b0.
2
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.
3
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 400u00b0 for 15 minutes or until crust is golden. Let stand 10 minutes. Sprinkle with parsley.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Summer-Garden Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer-Garden Tart

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