This recipe is a flavorful variation of my previous post for yellow squash cornbread muffins. I made both recipes at the same time and this one was my favorite. It is substantial enough to be served as a light meal with a side salad or cup of soup. I love the color that pesto lends to the batter; like a true kitchen diva, it really just announces its presence. I replaced the olive oil in the previous recipe with the pesto, as it has plenty of oil to go around.
Pesto Cornbread Tart with Tomatoes and Summer Squash
You will need:
- 1 medium yellow squash
- 1 large tomato (I used the one-the-vine kind as I think they have more flavor)
- 1/2 cup finely chopped onion
- 1 box Jiffy cornbread mix
- 1/2 tsp. each garlic powder, salt, pepper, dried parsley (or 2 tsp. fresh), dried oregano, paprika, and red pepper flakes
- 1/3 cup yellow corn kernels
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella
- Preheat the oven to 350 and grease a 9×13 baking dish, a pie tin, or a fluted pastry tin.
- Thinly slice the yellow squash and line the bottom of your baking dish (or fluted pastry tin, as I used, just to keep presentation dramatic) with the slices.
- Combine the remaining ingredients in a large mixing bowl. First start with the cornbread mix, eggs, milk, pesto and seasonings. Stir well to combine (I used a whisk) and add in the corn. Add the onions, any remaining squash (diced) and cheeses last.
- Add enough batter to cover the squash to your pie tin and then add the tomatoes, sliced like an apple to the next layer.
- Cover the rest of the mixture with the remaining batter and place in the oven for 30-40 minutes until golden brown.
- Wait for the dish to cool. If you have to wait long enough, some of your most faithful kitchen companions might give up on you and go to sleep. Thankless little girl.