Squash. It was the reason I got to the Farmer’s Market fifteen minutes before the opening bell. They were out of it the weekend before when I came. This time, I came home with a little basket of yellow golden goodies that I couldn’t wait to put in this tart. The boy is not a huge squash fan, but he inhaled this – the creamy cheese in it melted and it became a delicious gooey treat of awesomeness and love. you could also use a white onion and sliver very thin slices but I liked the milder taste of the green onions. If you use a small bunch instead of a larger onion, you may not be able to separate the rings too well, and that’s okay. Just make sure they’re sliced VERY thin!
1 8-oz can refrigerated crescent rolls
2 tbsp dijon mustard
1 stick (1/2 cup) butter
1 1/2 lbs yellow squash, sliced as thinly as possible
4 large or one bunch small green onions, sliced as thinly as possible and rings popped out
2 cloves garlic, finely minced
2 tbsp basil
2 tbsp thyme
2 tbsp oregano
salt & pepper to taste
1 cup cheddar cheese
1 cup parmesan cheese
2 large eggs
1/4 cup milk
First, you press the crescent rolls in the bottom of a tart pan or spring form pan, 9-10 inches. Make sure all the preforations are pressed together. Then poke holes in it with a fork, and bake at 375 degrees for approximately six minutes, or until light brown.
In a large skillet over medium high heat, melt the butter, then add in the squash, garlic, onions, and herbs. Also add salt and pepper.
Cook about six minutes, or until the squash and onions are tender.
Stir in the cheese into the squash mixture, then pour over the crust and even out the layer. In a separate bowl mix eggs and milk well, then pour on top of the squash mixture.
Then bake it at 375 for 20-25 minutes, until a fork inserted comes out clean. It should be brown around the edges. Then serve as tart slices!
Here’s a picture of dinner, including the green beans I will do later: