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5 from 2 votes
This summer squash roasted corn tart has thinly sliced yellow summer squash, zucchini, and roasted corn are tossed in shallots, thyme, goat cheese and garlic then topped with Gruyere cheese- I don't see how that can be any kind of bad.
Summer Squash Roasted Corn Tart
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Author: CookingManiac
  • 1/4 cup plain whole-milk yogurt
  • 2 small zucchini very thinly sliced
  • 2 small yellow squash very thinly sliced
  • 2 fire roasted corn
  • 3/4 teaspoon kosher salt divided
  • 1 cup milk
  • 2 teaspoon chopped fresh thyme
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 3 large eggs lightly beaten
  • 3 slices cooked turkey bacon crumbled
  • 2 ounces plain goat cheese room temp. and crumbled
  • 1/4 cup basil chopped
  • 2 garlic cloves minced
  • 1 shallot chopped
  • pinch of red pepper flakes
  • 1/4 cup parmesan cheese grated
  • 1 Tart crust
  • 4 oz Arugula
  • 2 oz shaved parmesan
  1. Preheat the oven to 400 degrees.
  2. Blind baking: Place the tart crust in a 10 inch tart/pie dish. Pierce bottom of dough liberally with a fork. Line bottom of dough with parchment paper; arrange dried beans on parchment paper. Bake at 400° for 15 minutes. Remove pie weights and parchment paper; bake at 400° for 5 minutes or until crust is lightly browned. Set aside and allow to cool.
  3. Using a mandolin slice the squash and place in a colander and place in a large bowl; sprinkle with 1/2 teaspoon salt. Let stand 15 minutes or until liquid is released. Then squeeze to remove liquid, and pat dry.
  4. If you have a gas stove, Place the corn on burner. Turn the corn every 10 seconds.
  5. In a skillet add oil, when the oil is hot add the shallot. Cook for about 1 minute. Add garlic and red pepper flakes, cook for another 30 seconds. Turn off stove and set aside.
  6. Combine remaining 1/2 teaspoon salt, milk, goat cheese, yogurt, thyme, black pepper, and eggs in a bowl, stirring with a whisk. Sprinkle turkey bacon evenly over bottom of prepared crust; arrange zucchini over cheese. Carefully pour egg mixture over zucchini; top with thyme sprigs and parmesan. Bake at 400° for 40 minutes or until egg is set. Let stand 10 minutes.
  7. Wash arugula, place in a bowl. Toss with 1 table spoon olive oil, salt and pepper to taste. Add shaved parmesan cheese.
  8. To serve: Cut into tart into wedges. Top with salad. And eat! Enjoy!