Categories: Vegetables- Squash

Ingredients

• 3 medium yellow squash, sliced
• 3 medium zucchini, sliced
• 1 small onion, sliced and separated into rings
• 1 tsp. olive oil
• 1 garlic clove, pressed
• 2 tsp. minced fresh marjoram
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Pastry: 1 1/4 cups all-purpose flour
• 1/2 cup butter, cut into pieces
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. grate lemon rind
• 2 Tbsp. lemon juice
• 2 Tbsp. buttermilk
• 1/2 cup shredded Parmesan cheese, divided
• 1 1/2 cups cherry tomatoes, halved
• 1 large egg, lightly beaten

Directions

1. Sauté first 4 ingredients in hot oil in a large nonstick skillet over medium heat 7 minutes or until crisp-tender. Stir in garlic and next 3 ingredients. Set aside.
2. Roll Pastry to a 13-inch round on lightly floured surface; transfer pastry to a parchment paper-lined or lightly greased baking sheet. Sprinkle with half of cheese, leaving a 2-inh border.
3. Spoon squash mixture over cheese; top with tomato halves. Fold edge of pastry over filling, and brush with egg.
4. Bake at 400 degrees for 35 to 40 minutes or until golden. Sprinkle with remaining cheese and cool 30 minutes on a wire rack.

5. Pastry:

6. Pulse first 5 ingredients in a food processor

7. 7 to 8 times or until crumbly. With processor running, gradually add lemon juice and buttermilk; process until dough forms a ball and leaves sides of bowl. Cover and chill 20 minutes.

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