Summer Squash Tart with Cornmeal Crust

INGREDIENTS

1 1/2 cups

all-purpose flour

3/4 cup

self-rising yellow cornmeal mix

1 tsp

dried dill

1/4 tsp

salt

1/2 cup

cold butter, cut into ½-inch pieces

egg yolks

to 4 tablespoons ice water

1/4 cup

butter

4 cups

thinly sliced zucchini (about 3 medium)

4 cups

thinly sliced yellow squash (about 3 medium)

1 cup

chopped onion

1 5 ounce package

shredded Swiss cheese

1 5 ounce package

shredded Parmesan cheese

large egg, lightly beaten

1/2 tsp

salt

1/4 tsp

ground black pepper

1/4 tsp

dried dill