Zucchini-Squash Cheese Tarts

Recipe makes 16 tarts – use a muffin tin and fill each cavity with a turnover pastry (can be found in the frozen food bread section, 5 inches wide, defrost before using).  I lapped and squished the pastry down into the cavity so the top is even with the top of the muffin pan to prevent hard edges on the tarts.

Filling:

¼ cup butter

4 cups thinly sliced zucchini (about 4 small)

4 cups thinly sliced yellow squash (about 4 small)

1 cup chopped yellow onion

In large skillet, melt butter over medium high heat; add zucchini, squash & onion.  Cook for 10-15 minutes, stirring frequently until squash is tender.  Remove from heat and stir in:

1- 5oz. package shredded Swiss cheese

1-5 oz. package shredded Parmesan cheese

1 large egg, beaten

½ teaspoon salt

½ teaspoon dried dill

¼ teaspoon pepper

Fill each tart with warm filling and bake at 375 degree oven for 8-10 minutes.