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Squash Tart
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Main Dish


Serves/Makes:1 9 inch tart

  • 2 yellow squash, sliced (about 3/4 lb (.3 kg).)
  • 2 zucchini, sliced (about 3/4 lb (.3 kg).)
  • 1-1/2 cups (350 ml) water
  • 1 tsp (5 ml) salt
  • 1/4 cup (60 ml) butter or margarine, melted
  • 2 large eggs, beaten
  • 1 8 oz (224 grm). carton sour cream
  • 1/2 cup (125 ml) finely chopped onion
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) pepper
  • 9-inch baked pie crust
  • Combine yellow squash, zucchini, water and salt in a skillet; bring to a boil.
  • Cover, reduce heat, and simmer 3 to 4 minutes or until crisp-tender; drain.
  • Combine butter and half of squash mixture in a large bowl; coarsely mash.
  • Stir in eggs, sour cream, onions, salt and pepper; pour into prepared pastry.
  • Arrange remaining squash and zucchini slices on top.
  • Bake at 350 degrees (175 C.) for 35-40 minutes or until a knife inserted in center comes out clean.

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