Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Summer Squash Tartlets https://www.metro.ca/userfiles/image/recipes/Tartelettes-courgettes-2919.jpg PT15M PT35M PT50M
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.
6
5 1 5 5
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 egg, 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
Summer Squash Tartlets

Summer Squash Tartlets

Rate this recipe
1 Vote
  • Nut and peanut-free
6
servings
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
    You might like:

    Flyer Deal  (1)
    SAVE $2.98 ON 2
    PEARL MILLING COMPANY PANCAKE AND WAFFLE MIX

    PEARL MILLING COMPANY PANCAKE AND WAFFLE MIX

    2 for $6.00

    905 g OR TABLE SYRUP 710 ml SELECTED VARIETIES, OR 4.49 EA.


  • 2
    egg, beaten
  • 1/2 cups
    (125 mL)
    evaporated milk
    You might like:

    Flyer Deal  (1)
    5 BONUS Reward Miles when you buy 2
    EAGLE BRAND CONDENSED MILK

    EAGLE BRAND CONDENSED MILK

    $3.49 ea.

    300 ml SELECTED VARIETIES

    5 AIR MILES® Bonus Miles when buying 2


  • 1/2 tsp.
    (2 mL)
    ground cinnamon
    You might like:

    Flyer Deal  (1)
    CLUB HOUSE ORGANIC GROUND CINNAMON

    CLUB HOUSE ORGANIC GROUND CINNAMON

    2 for $5.00

    40 g OR 2.89 ea.


  • 1/2 tsp.
    (2 mL)
    ground ginger
  • 6
    commercial tartlet crusts
Imprimer ma sélection

Preparation

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

Legal Notice

Nut and peanut-free recipes

For each product you use, make sure you read the label carefully to verify that it contains nuts or peanuts, and check if they bear the mention 'may contain nuts and/or peanuts'.

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.