Zucchini and Squash Tart With Cornmeal Crust

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

Directions

1. 1

   For the Cornmeal crust:.

2. 2

   Preheat oven to 350.

3. 3

   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.

4. 4

   Add egg yolks; process until combined. With processor running, add ice water, 1 tablespoon at a time, until mixture forms a ball.

5. 5

   Press dough into bottom and up sides of an 11x8 rectangular removeable bottom tart pan. Bake for 15 minutes.

6. 6

   For Squash Filling:.

7. 7

   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.

8. 8

   Spread filling evenly into prepared tart crust. Bake for 35 to 40 minutes, or until lightly browned. Cut into squares to serve.