Summer Squash Tartlets

Summer Squash Tartlets
  • 6 servings
  • 0:15 Preparation
  • 0:35 Cooking
  • 0:50 Total Time


Add all
  • 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

  • 1/2 cups
    (125 mL)

    evaporated milk

  • 1/2 tsp.
    (2 mL)

    ground cinnamon

  • 1/2 tsp.
    (2 mL)

    ground ginger

  • 6

    commercial tartlet crusts


Preheat oven to 450°F (230°C).

Set aside about 1/4 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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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