Summer Squash Tart

Name: Summer Squash Tart
Ingredients: 5 c. zucchini and yellow crookneck squash, sliced and mixed; 1 1/2 c. water; 1 tsp. salt; 1/4 c. melted butter; 2 eggs, lightly beaten; 1 c. sour cream; 1 onion, finely chopped; salt and pepper; 1 (9-inch) deep dish baked pie shell

9 ingredients

5 steps

Ingredients

5 c. zucchini and yellow crookneck squash, sliced and mixed
1 1/2 c. water
1 tsp. salt
1/4 c. melted butter
2 eggs, lightly beaten
1 c. sour cream
1 onion, finely chopped
salt and pepper
1 (9-inch) deep dish baked pie shell

Directions

1

Combine squash, water and salt in saucepan over medium-high heat. Cook until just tender. Drain well.
2

Divide squash in half. Combine 1/2 with melted butter in bowl. Coarsely mash mixture. Stir in eggs, sour cream and onion.
3

Gently stir in remaining half of sliced squash.
4

Season to taste with salt and pepper. Spread in baked shell and bake at 350° until knife comes out clean when inserted in center. Serve hot or cold.
5

Most people prefer hot.