Recipe Box, Zucchini, Corn & Asiago Tart

the Painted Apron

9 years ago

Do you ever take a favorite recipe and tweak it a little? The main reason I love to cook is because it is another world of creative expression and it’s fun to invent and reinvent favorite dishes

Even though this recipe is very similar to my Zucchini Garlic Gruyere Galette, it deserves a turn in the spotlight because it is, quite frankly, scrumptious!

This version has fresh corn and Asiago cheese

It’s so simple and so perfect for making right now with the abundance of summer corn and endless garden zucchini

You can omit the caramelized sweet onions and roasted garlic for a short cut

But think twice…

Caramelized onions make everything better, and the roasted garlic adds a subtle under tone of fantastic flavor

Load it up with cooked fresh corn

Top the corn with sliced or grated Asiago cheese* for a hidden layer of flavor

Using a flavorful cheese like Asiago, Manchego, Gruyere, or Smoked Gouda is what makes this dish stand out 🌟

Lay on the sliced zucchini

Tuck the sides of the dough in over tart filling and sprinkle the tart with Parmesan

Do a happy dance, it’s done!

Zucchini, Corn & Asiago Tart

Course Brunch, Main Course, Side Dish

Cuisine American

Keyword Asiago cheese, corn and zucchini bake, vegetable pie, zucchini, zucchini tart

Prep Time 20

Cook Time 50

Servings 6

Ingredients

2 medium zucchini cut into slices
1 sweet onion sliced
1 head roasted garlic*
2-3 ears fresh corn cooked
1 pie crust refrigerated dough round
4 oz Asiago cheese sliced or grated
1-2 oz shaved Parmesan cheese for topping
1 T butter
1 T olive oil
salt and pepper

Instructions

Place zucchini slices on paper towels and salt. Let sit 10 minutes, turn and repeat. Meanwhile saute onion in butter and olive oil over medium low heat until caramelized, about 20 minutes.
Lay dough in deep 8″ square baking dish or deep round pie dish, stretching and shaping to fit if necessary. Spread roasted garlic evenly over bottom of tart. Top with onions, and then corn. Season with pepper. There will be plenty of salt in the dish from the zucchini. Top corn with an even layer of cheese.
Pat zucchini dry. Don’t worry about the salt, it will season the dish. Layer zucchini on top of corn. Top with Parmesan. Fold edges of tart in over filling. Bake at 350 until set and golden, about 45 minutes. Cut into squares or wedges to serve 4-6

Notes

*cut off top of garlic head to expose cloves, place on a square of foil. Drizzle with olive oil and season with salt and pepper. Crimp foil edges together to enclose garlic and roast in a 400 degree oven for 1 hour.