Zucchini And Squash Tart With Cornmeal Crust Recipe

Name: Zucchini And Squash Tart With Cornmeal Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cornmeal, crust; 1 1/2 cups all-purpose flour; 3/4 cup cornmeal; 1 teaspoon dried dill; 3/4 teaspoon salt; 1/2 teaspoon baking powder; 1/2 cup butter, cut into small pieces; 2 egg yolks; 3 -4 tablespoons ice water; squash, filling (to follow); squash, filling; 1/4 cup butter; 4 cups thinly sliced zucchini (about 3 medium); 1 cup yellow onion, chopped; 1 (5 ounce) package shredded swiss cheese; 1 (5 ounce) packaged shredded parmesan cheese; 1 large egg, lightly beaten; 1/2 teaspoon salt; 1/4 teaspoon dried dill; 1/4 teaspoon ground black pepper

Servings: persons

cornmeal, crust
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1 teaspoon dried dill
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup butter, cut into small pieces
2 egg yolks
3 -4 tablespoons ice water
squash, filling (to follow)
squash, filling
1/4 cup butter
4 cups thinly sliced zucchini (about 3 medium)
1 cup yellow onion, chopped
1 (5 ounce) package shredded swiss cheese
1 (5 ounce) packaged shredded parmesan cheese
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon dried dill
1/4 teaspoon ground black pepper

1
For the Cornmeal crust:.
2
Preheat oven to 350.
3
In the work bowl of a food processor, combine flour, cornmeal, dill, salt, and baking powder; pulse to combine. Add butter; process until mixture is crumbly.
4
Add egg yolks; process until combined. With processor running, add ice water, 1 tablespoon at a time, until mixture forms a ball.
5
Press dough into bottom and up sides of an 11x8 rectangular removeable bottom tart pan. Bake for 15 minutes.
6
For Squash Filling:.
7
In a large skillet, melt butter over medium heat. Add zucchini, squash, and onion; cook for 20 to 30 minutes, stirring frequently, or until squash is tender and most of liquid is evaporated. Remove from heat; stir in cheeses, egg, salt, dill, and pepper.
8
Spread filling evenly into prepared tart crust. Bake for 35 to 40 minutes, or until lightly browned. Cut into squares to serve.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: cornmeal, crust, 1 1/2 cups all-purpose flour, 3/4 cup cornmeal, 1 teaspoon dried dill, and more.

Yes, Zucchini And Squash Tart With Cornmeal Crust 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.

That's it — enjoy your meal!

Zucchini And Squash Tart With Cornmeal Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions