Summer Vegetable Tart

5.0

(4)

3 Reviews

Layer up a piecrust with fresh zucchini, squash, and corn atop a creamy spread of pimiento cheese for a simple summer tart.

By

Josh Miller

and

Anna Theoktisto

Published on June 6, 2024

Recipe tested by

Southern Living Test Kitchen

Southern Living Summer Vegetable Tart on a plate to serve — Photo:
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley

Active Time:

20 mins

Total Time:

1 hr 25 mins

Servings:

8

Tomato pie is one of the greatest gifts of summer in the South, but did you know you can give any summer vegetable the tomato pie treatment? This easy recipe starts with a base of store-bought pie crusts and a layer of pimiento cheese, followed by a bounty of vegetables, including zucchini, yellow crookneck squash, corn, and onions. Simply fold up the edges, top with some extra cheese, and pop it in the oven for half an hour for an impressive recipe that makes an impressive summer supper.

Ingredients

1 (14.1-oz.) pkg. refrigerated piecrusts
All-purpose flour, for dusting
4 oz. grated Parmesan cheese, divided (about 1 cup)
1 tsp. black pepper, divided
1 (12-oz.) container store-bought pimiento cheese (about 1 1/2 cups)
3/4 cup thinly sliced zucchini (from 1 small zucchini)
3/4 cup thinly sliced yellow squash (from 1 small squash)
3/4 cup thinly sliced red onion (from 1 small onion)
1/2 cup fresh corn kernels (from 1 ear)
1/2 tsp. kosher salt, divided
2 tsp. olive oil
1 large egg, lightly beaten
Fresh basil leaves

Directions

Preheat oven to 400°F. Unroll 1 piecrust on a lightly floured piece of parchment paper. Lightly spray piecrust with cooking spray; sprinkle evenly with 1/3 cup of the Parmesan and 1/2 teaspoon of the pepper. Top with remaining piecrust. Using a rolling pin, press to seal the crusts together, and roll into a 14-inch circle. Transfer to a large baking sheet; freeze or refrigerate 10 minutes.
Remove baking sheet with piecrust from freezer or refrigerator. Spoon pimiento cheese into center of piecrust; spread in an even layer to within 1 inch of edges. Layer sliced zucchini, squash, and onion over pimiento cheese, overlapping as needed. Sprinkle with corn kernels and 1/4 teaspoon each of the pepper and kosher salt.
Fold edges of piecrust up and over to overlap filling by about 1 inch, pleating dough as needed. Drizzle oil over vegetables in center of tart. Brush edges of tart lightly with egg; sprinkle crust and filling evenly with remaining 2/3 cup Parmesan and 1/4 teaspoon each pepper and salt.
Bake in preheated oven until crust is golden brown, 28 to 30 minutes. Let cool at least 15 minutes or up to 3 hours. Garnish with basil leaves just before serving.

Summer Vegetable Tart

Ingredients

Directions

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