Summer Squash Tartlets
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 35 min |
| Total: | 50 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Recipe ingredients
- 2 cups (500 mL) summer squash, in round slices and blanched
- 1/2 cups (125 mL) brown sugar
- 1/2 cup (125 mL) maple syrup*
- 2 eggs, beaten*
- 1 1/2 cups (375 mL) evaporated milk*
- 1/2 tsp. (2 mL) each of ground cinnamon and ginger
- 6 commercial tartlet crusts
Preparation
Preheat oven to 450°F (230°C).
Set aside about ¼ cup (60 mL) of sliced and blanched summer squash.
In food processor, reduce the remaining summer squash, brown sugar, maple syrup, eggs, milk, cinnamon and ginger to a purée.
Pour the preparation in the tartlet crusts. Arrange the remaining summer squash slices nicely along the surface.
Cook in the oven at 450°F (230°C) about 10 minutes, then bring the heat down to 400°F (200°C). Let cook for another 25 minutes or until a knife inserted in the centre comes out clean. Cool and serve.
Suggestion
Garnish with edible flowers and, for variety, replace summer squash with grated carrots.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Summer Cocktails
- Stuffed Mini Summer Squash à la Provençale
- Chicken Breasts Stuffed with Bell Pepper and Summer Squash
- Summer Quesadillas
- Summer Dip
- Savory Fruit Tartlets
- Summer Squash Carpaccio with Cherry Tomatoes
- Maple Pumpkin Tartlets
- Grilled Scallop Summer Salad
- Warm Summer Squash with Capers Salad
Maple Pumpkin Tartlets
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