Zucchini and Corn Tart | Blue Jean Chef - Meredith Laurence

Name: Zucchini and Corn Tart | Blue Jean Chef - Meredith Laurence
Ingredients: 1 (10-inch) circle of pastry/pie dough; olive oil; ½ onion (diced); 1 (14-ounce) can whole peeled tomatoes; 3 tablespoons unsalted butter; 1 tablespoon fresh parsley (chopped); 2 large zucchini (¼-inch thick slices); 1 egg (beaten); ¼ cup milk; 1 cup grated Parmesan cheese (divided); 1 cup grated Fontina cheese; 1½ cups fresh corn kernels ((about 3 ears of corn)); 1 teaspoon salt; freshly ground black pepper

"This zucchini and corn tart makes for a delicious vegetarian supper or a perfect brunch feature, plus it's a great way to use up end of summer zucchini...."

INGREDIENTS

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1 (10-inch) circle of pastry/pie dough

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olive oil

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½ onion (diced)

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1 (14-ounce) can whole peeled tomatoes

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3 tablespoons unsalted butter

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1 tablespoon fresh parsley (chopped)

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2 large zucchini (¼-inch thick slices)

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1 egg (beaten)

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¼ cup milk

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1 cup grated Parmesan cheese (divided)

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1 cup grated Fontina cheese

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1½ cups fresh corn kernels ((about 3 ears of corn))

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1 teaspoon salt

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freshly ground black pepper

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