Summer Garden Tart
This Summer Garden Tart is a delightful, colorful dish that perfectly encapsulates the flavors of summer. The tart features a homemade cornmeal crust, crisp and slightly sweet, providing a rustic and hearty base. Topped with a mixture of sautéed sweet onions, yellow summer squash, thyme, garlic, and fresh corn kernels, the tart offers a medley of fresh, garden-inspired flavors and textures. These vegetables are lightly browned and infused with herbs, adding depth to their natural sweetness. The filling is enriched with a sprinkle of both mozzarella and Parmesan cheese, melting into the warm vegetables and adding a creamy, savory note. Once baked, the tart’s crust becomes golden and flaky, while the cheeses create a gooey, delicious layer. Garnished with fresh parsley, this tart is not just visually appealing but also a celebration of fresh, seasonal produce, ideal for a light summer meal or an elegant appetizer.
Summer Garden Tart
Ingredients
Tart
- ½ cup low-fat milk
- 2 tsp. olive oil
- 1 cup Vidalia or other sweet onion vertically sliced
- 1 cup sliced yellow summer
- 1 squash medium
- 1 tbsp chopped fresh or 1 t. dried thyme
- ½ tsp salt
- ½ tsp black pepper
- 3 cloves garlic minced
- 1 cup fresh corn kernels about 2 ears
- 1 can 11.5 oz refrigerated corn bread twists
- cooking spray
- 1 tbsp yellow cornmeal
- ¼ cup 1 oz shredded part-skim mozzarella cheese
- 14 cup 1 oz grated fresh
- Parmesan cheese
- ¼ cup chopped fresh parsley
Cornmeal Tart Dough
- 1 cup flour
- 1½ cup yellow cornmeal
- 2 tbsp sugar
- 1½ tsp salt
- 6 tbsp chilled butter cut in small pieces
- 1 egg beaten with 1 T. water
Instructions
Cornmeal Tart Dough
- Prepare in food processor.
- Place flour, cornmeal, sugar and salt in work bowl and 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.
- Knead lightly to form a ball, sprinkle with 2 Tablespoons flour if necessary.
- Pat into a square, cover with plastic wrap and refrigerate at least 1 hour or overnight. If more than 2 hours, remove from refrigerator 20 minutes before pressing out.
- Press dough into a 9-inch diameter tart tin, covering bottom and sides.
- Prick dough all over with a fork.
Tart
- Preheat oven to 400°.
- Heat oil in a nonstick skillet over medium-high heat.
- Add onion and next 5 ingredients (onion through garlic); sauté 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 commeal.
- Crimp edges of dough with fingers to form a rim.
- Sprinkle mozzarella cheese over crust; top with corn mixture and vegetables.