ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Summer-Garden Tart

Yield 6 servings

Ingredients

  • 2 teaspoons olive oil
  • 1 cup vertically sliced Vidalia or other sweet onion
  • 1 cup sliced yellow squash (about 1 medium)
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 garlic cloves, minced
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/2 cup 1% low-fat milk
  • 1 (11.5-ounce) can refrigerated corn bread twists
  • Cooking spray
  • 1 tablespoon yellow cornmeal
  • 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 279
  • caloriesfromfat 39 %
  • fat 12 g
  • satfat 3.5 g
  • monofat 4 g
  • polyfat 4.2 g
  • protein 8.8 g
  • carbohydrate 34.6 g
  • fiber 1.8 g
  • cholesterol 6 mg
  • iron 2.1 mg
  • sodium 639 mg
  • calcium 118 mg

How to Make It

  1. Preheat oven to 400°.

  2. Heat oil in a nonstick skillet over medium-high heat. Add onion and next 5 ingredients (onion through garlic); sauté 7 minutes or until browned. Combine corn and milk in a saucepan over medium heat; cook 13 minutes.

  3. Unroll dough (do not separate into strips). Roll dough into a 12 x 10-inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Sprinkle mozzarella cheese over crust; top with corn mixture and vegetables. Sprinkle with Parmesan cheese. Bake at 400° for 15 minutes or until crust is golden. Let stand 10 minutes. Sprinkle with parsley.