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.
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.