Summer Squash Tart with Cornmeal Crust

COOKING WITH PAULA DEEN
17Ingredients
85Minutes

Ingredients

US|METRIC
  • 1 1/2 cups flour (all-purpose)
  • 3/4 cup yellow cornmeal (self-rising)
  • 1 teaspoon dried dill
  • 1/4 teaspoon salt
  • 1/2 cup butter (cold, cut into ½-inch pieces)
  • 2 egg yolks
  • 4 tablespoons ice water
  • 1/4 cup butter
  • 4 cups zucchini (thinly sliced, about 3 medium)
  • 4 cups yellow squash (thinly sliced, about 3 medium)
  • 1 cup chopped onion
  • 5 ounces shredded swiss cheese
  • 5 ounces shredded Parmesan cheese
  • 1 large egg (lightly beaten)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried dill
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