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
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
How to Make It
Preheat oven to 400°.
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.
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.
an old favorite - the cornbread twists were hard to find tho, and now they aren't available. This tart was so easy with the pre-made cornmeal crust, but it's so good, it's worth making a quick yeast/cornmeal dough just to have this tart.
This has been a family favorite since 1998, the year it was published in Cooking Light. I think the cornmeal twist sticks have been discontinued by the manufacturer. I can no longer find them. It's great with regular bread sticks, but it was absolutely amazing with the cornbread twists. Next time, I'll try the pizza crust suggestions, maybe make homemade and put in some cornmeal. We really love this recipe.
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