Zucchini And Squash Tart With Cornmeal Crust - cooking recipe

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

Preparation

For the Cornmeal crust:.
Preheat oven to 350.
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.
Add egg yolks; process until combined. With processor running, add ice water, 1 tablespoon at a time, until mixture forms a ball.
Press dough into bottom and up sides of an 11x8 rectangular removeable bottom tart pan. Bake for 15 minutes.
For Squash Filling:.
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.
Spread filling evenly into prepared tart crust. Bake for 35 to 40 minutes, or until lightly browned. Cut into squares to serve.