Best Summer Squash Custard With Goat Cheese Recipes

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LEMON THYME GOAT CHEESE TART WITH SUMMER SQUASH



Lemon Thyme Goat Cheese Tart With Summer Squash image

Serve this tangy tart warm out of the oven or at room temperature. Make using 1 single Basic Tart Crust Dough recipe from my recipe collection.

Provided by ElizabethKnicely

Categories     Savory Pies

Time 1h40m

Yield 6-8 slices, 6-8 serving(s)

Number Of Ingredients 9

1 lb yellow squash, cut into 3/4-inch-thick rounds
1 garlic clove, minced
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
6 ounces goat cheese
3/4 teaspoon lemon zest
1/2 teaspoon chopped thyme, plus more for garnish
1/3 cup heavy cream

Steps:

  • Heat oven to 375 degrees F. Blind bake crust in 9-inch tart pan with removable bottom until golden brown. Set aside.
  • Heat broiler and move rack 4 inches from heat . Toss squash slices with garlic, olive oil, salt and pepper. Arrange slices in a single layer on a rimmed baking sheet and broil until just golden, about 7 minutes. You may need to turn the tray once for even cooking. Remove from oven and turn oven to 400 degrees F; return rack to center.
  • In a mixing bowl cream together the goat cheese, lemon zest, thyme and heavy cream until fluffy, about 2 minutes. Spread cheese mixture into bottom of the tart shell in an even layer and arrange squash slices on top in concentric circles.
  • Bake until heated through, about 20 minutes. Cool slightly, then remove tart from pan base onto a serving platter. Garnish with thyme. Serve hot or at room temperature.

Nutrition Facts : Calories 198.7, Fat 18, SaturatedFat 9.6, Cholesterol 40.5, Sodium 446.4, Carbohydrate 3, Fiber 0.6, Sugar 2.1, Protein 7.1

YUMMY SQUASH CUSTARD



Yummy Squash Custard image

This is a recipe that I got from an old friend and then changed just a bit to fit our family. My father-in-law used to make it with white/patty-pan squash, but I have used many kinds: zucchini, white, yellow crookneck, spaghetti squash, and even pumpkin, all with great results, even sometimes mixing two squashes. Most people trying this would not believe it is squash. Enjoy! Serve warm.

Provided by Yvonne Arcement

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 6

Number Of Ingredients 11

2 cups seeded and chunked summer squash, or more as needed
1 tablespoon cornstarch, or more as needed
¼ teaspoon salt
5 ounces evaporated milk
¼ cup white sugar
2 egg yolks
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
2 egg whites
¼ teaspoon cream of tartar
3 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash chunks, cover, and steam until tender, 10 to 20 minutes. Transfer squash to food processor and blend until pureed.
  • Stir cornstarch and salt into squash puree. Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl. Mix milk mixture into squash mixture. Pour squash mixture into a 9-inch square baking dish.
  • Bake in the preheated oven until custard is set, about 40 minutes.
  • Beat egg whites and cream of tartar together in a large glass bowl until foamy. Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks. Spread meringue over custard and bake until golden, about 5 minutes more.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 20.5 g, Cholesterol 75 mg, Fat 3.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 1.7 g, Sodium 143.9 mg, Sugar 17.2 g

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