Recipe Box, Zucchini, Corn & Asiago Tart
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 š
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
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 8ā³ 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. Donāt 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
Enjoy this dish of summer goodness!
While you’re in a zucchini mood, you might want to check out these other favorites
Zucchini Noodles with Pesto, Pistachio and Pine Nuts
Thanks so much for stopping by!
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Yummmmmm!
Yummy…I have several zucchinis waiting to be eaten…the tart looks and sounds delicious! I have to say that you always have amazingly delicious recipes, Jenna. Thanks for sharing.
Thanks Marigene, much appreciated! >
A very seasonal meal-sounds great:@)
Looks delicious, Jenna. You are such a talented cook!
What a tasty way to eat your veggies Jenna! I knew as soon as saw the caramelized onion layer we would like it. Hope your weekend is delicious š
That looks so good, and asiago is one of my favorite cheeses. It’s so full of layers (literally!) of flavors, easy to make, and pretty. Perfect for a dinner party. I’ll have to remember this one.
Judy
This does indeed look scrumptious! I love galettes/tarts.
Yumm-o! I can’t wait to try this, Jenna. Thanks for sharing your recipe. š
I could eat this every day! >
Wow Jenna this zucchini tart looks so good. Thanks for sharing at our Cooking & Crafting with J & J this week!
Oh my goodness, this looks amazing!
thanks Carlee, it is one of my very favorite recipes~
thanks Carlee! >
That looks so delicious! Yumm yumm yumm š
thanks Sarah, I am addicted to this recipe~
This is such a neat recipe! Wow! So pretty too!
Thanks for joining Cooking and Crafting with J & J!