I have a question about step 6 on the recipe "Summer Squash Gratin with Salsa Verde and Gruyere" from amanda. It says:
"Place the squash in a pretty 9-by-9-inch (or equivalent) gratin dish (I used a skillet). Scatter the remaining breadcrumbs over the top, and bake 35 to 40 minutes, until the squash is tender and the top is crisp."
Any reason I can't do this as a tart? I'm thinking a millet tart crust...
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