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Summer Squash Tart with Cornmeal Crust
COOKING WITH PAULA DEEN17Ingredients
85Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 1/2 cups flour (all-purpose)
- 3/4 cup yellow cornmeal (self-rising)
- 1 tsp. dried dill
- 1/4 tsp. salt
- 1/2 cup butter (cold, cut into ½-inch pieces)
- 2 egg yolks
- 4 Tbsp. 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 oz. shredded swiss cheese
- 5 oz. shredded Parmesan cheese
- 1 large egg (lightly beaten)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. dried dill
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