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.
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.
© Société des alcools du Québec, 2007
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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