Italian Yellow Squash Tart

Submitted by Diana Adcock

"Looking for something new to do with all that summer squash? This will become a family favorite!"

 

• Ready In: 58mins
• Ingredients: 17
• Yields: 1 tart
• Serves: 6

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.