Summer-Garden Tart

• 2 teaspoons olive oil
• 1 cup vertically sliced Vidalia or other sweet onion
• 1 cup sliced yellow squash (about 1 medium)
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3 garlic cloves, minced
• 1 cup fresh corn kernels (about 2 ears)
• 1/2 cup 1% low-fat milk
• 1 (11.5-ounce) can refrigerated corn bread twists
• Cooking spray
• 1 tablespoon yellow cornmeal
• 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 cup chopped fresh parsley

1. Preheat oven to 400u0b0.
2. Heat oil in a nonstick skillet over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 7 minutes or until browned. Combine corn and milk in a saucepan over medium heat; cook 13 minutes.
3. Unroll dough (do not separate into strips). Roll dough into a 12 x 10-inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Sprinkle mozzarella cheese over crust; top with corn mixture and vegetables. Sprinkle with Parmesan cheese. Bake at 400u0b0 for 15 minutes or until crust is golden. Let stand 10 minutes. Sprinkle with parsley.

olive oil, vidalia, thyme, salt, black pepper, garlic, fresh corn kernels, milk, bread twists, cooking spray, yellow cornmeal, mozzarella cheese, parmesan cheese, parsley

Taken from www.myrecipes.com/recipe/summer-garden-tart (may not work)