Italian Yellow Squash Tart |
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Prep Time: 20 Minutes Cook Time: 38 Minutes |
Ready In: 58 Minutes Servings: 6 |
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Looking for something new to do with all that summer squash? This will become a family favorite! Ingredients:
1 (8 ounce) can crescent rolls |
2 tablespoons dijon mustard |
1/4 cup butter |
4 cups thinly sliced yellow squash |
1 cup thinly sliced cremini mushroom |
1 medium onion, chopped fine |
2 garlic cloves, minced |
1/4 cup fresh parsley, chopped |
2 tablespoons basil, chopped fine |
2 teaspoons oregano, chopped fine |
2 teaspoons thyme, chopped fine |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 large eggs |
1/4 cup milk |
1 cup mozzarella cheese, shredded |
1 cup aged provolone cheese, shredded |
Directions:
1. Preheat oven to 375 degrees.
2. Unroll crescent dough and press into a 10 inch tart pan-cover bottom and up sides.
3. Make sure you press perforations to seal.
4. Bake for 6 minutes or until lightly browned.
5. Spread crust with mustard, pressing gently with the back of your spoon if base has lifted.
6. Set aside.
7. In a large heavy skillet melt butter over medium high heat.
8. Add squash, mushrooms, onions and garlic.
9. Cook for 7 minutes, stirring frequently.
10. Remove from heat and stir in parsley, basil, oregano, thyme, salt and pepper.
11. In a large mixing bowl whisk together the eggs and milk.
12. Stir in the cheese and vegetable mixture.
13. Pour over crust.
14. Bake for 25 minutes or until a knife inserted in the middle comes out clean.
15. Serve hot or let stand on a wire rack for 1 hour, serving warm.
16. Makes 6 servings for a main dish, 8-10 for a side dish.
17. You can use individual ramekins if you wish. Buy two tubes of the crescent rolls, allowing the points to drape over sides. Place ramekins on a cookie sheet and bake for 20 minutes.
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