Summer Squash Tart with Cornmeal Crust

zucchini and squash tart

This zucchini and squash tart is loaded with a creamy, cheesy filling.

Summer Squash Tart with Cornmeal Crust
Makes 1 (11-inch) tart
Write a review
  1. 1½ cups all-purpose flour
  2. ¾ cup self-rising yellow cornmeal mix
  3. 1 teaspoon dried dill
  4. ¼ teaspoon salt
  5. ½ cup cold butter, cut into ½-inch pieces
  6. 2 egg yolks
  7. 3 to 4 tablespoons ice water
  1. ¼ cup butter
  2. 4 cups thinly sliced zucchini (about 3 medium)
  3. 4 cups thinly sliced yellow squash (about 3 medium)
  4. 1 cup chopped onion
  5. 1 (5-ounce) package shredded Swiss cheese
  6. 1 (5-ounce) package shredded Parmesan cheese
  7. 1 large egg, lightly beaten
  8. ½ teaspoon salt
  9. ¼ teaspoon ground black pepper
  10. ¼ teaspoon dried dill
  1. Preheat oven to 350°.
  2. For crust: In the work bowl of a food processor, pulse together flour and next 3 ingredients. Add butter; pulse until mixture is crumbly. Add egg yolks; pulse until combined. With processor running, add ice water, 1 tablespoon at a time, just until mixture forms a ball.
  3. Press dough into bottom and up sides of an 11x8-inch removeable-bottom tart pan. Bake for 15 minutes. Leave oven on.
  4. For filling: In a large skillet, melt butter over medium heat. Add zucchini, squash, and onion; cook, stirring occasionally, for 7 to 8 minutes or until vegetables are tender. Remove vegetables, and let drain on several layers of paper towels for 15 minutes.
  5. In a large bowl, stir together cheeses and all remaining ingredients. Add vegetables, stirring gently to combine. Spoon filling into prepared crust.
  6. Bake for 35 to 40 minutes or until lightly browned. Let cool in pan for 10 minutes before serving.
Paula Deen Magazine

Get more great recipes by ordering your subscription to Cooking with Paula Deen today!