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 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.