Golden Harvest Squash Tart: A Flavorful Fusion of Zucchini and Yellow Squash

Yellow and Zucchini Squash Tart is a delightful culinary creation that combines the freshness of zucchini and yellow squash with savory ingredients, all nestled in a flaky pie crust. This recipe is perfect for lunch or as a satisfying snack, and it’s a breeze to whip up in your kitchen!

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Yield: 1 pie

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Ingredients:

• 1 zucchini
• 2 cups water
• 2 teaspoons salt
• 1 1/2 tablespoons butter
• 1 tablespoon margarine
• 1/4 cup eggs (approximately 2 large eggs)
• 2 tablespoons sour cream
• 1 onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup pie crust (prepared or homemade)

Instructions:

1. Prepare the Squash Mixture: Start by slicing the zucchini and yellow squash. In a skillet, combine the sliced squash, water, and salt. Bring the mixture to a gentle boil over medium heat.

2. Simmer the Squash: Once boiling, cover the skillet, reduce the heat, and let the squash simmer for about 3-4 minutes or until it’s just tender but still crisp. After simmering, drain the squash well to remove excess moisture.

3. Mash the Squash: In a large bowl, combine the drained squash mixture with butter. Coarsely mash the squash and butter together until you achieve a slightly chunky texture.

4. Add Eggs and Seasonings: To the mashed squash, add the eggs, sour cream, chopped onion, salt, and pepper. Stir the mixture until all ingredients are well combined and evenly distributed.

5. Prepare the Pie Crust: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Place the pie crust in a pie dish, ensuring it’s evenly spread and pressed against the sides.

6. Fill the Pie Crust: Pour the prepared squash mixture into the pie crust, spreading it out evenly with a spatula.

7. Top with Remaining Squash Slices: Arrange the remaining slices of zucchini and yellow squash on top of the filling in an attractive pattern. This not only adds visual appeal but also ensures that every bite is packed with delicious flavor.

8. Bake to Perfection: Place the filled pie crust in the preheated oven and bake for 35-40 minutes or until the tart is set and the top is lightly golden brown. To test for doneness, insert a knife into the center of the tart – it should come out clean when the tart is fully cooked.

9. Serve and Enjoy: Once baked, remove the tart from the oven and let it cool slightly before slicing and serving. This Yellow and Zucchini Squash Tart is best enjoyed warm, straight from the oven, but it’s also delicious at room temperature.

Nutritional Information (per serving):

• Calories: 2136
• Total Fat: 167.3g
• Saturated Fat: 78.7g
• Cholesterol: 650.3mg
• Sodium: 5105.1mg
• Total Carbohydrates: 127.8g
• Dietary Fiber: 16.5g
• Sugars: 18.5g
• Protein: 42g

This Yellow and Zucchini Squash Tart is not only bursting with flavor but also provides a hearty dose of nutrients. With its vibrant colors and rich taste, it’s sure to become a favorite in your recipe collection. Whether served as a light lunch, a satisfying snack, or even as part of a brunch spread, this tart is bound to impress your family and friends. Enjoy every delicious bite of this homemade delight!