Squash & Custard Tartlets


Preparation info

  • Difficulty


  • Makes


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

I would love to go back to the cafe at the National Tile Museum in Lisbon for its custardy quiche and beautiful setting. These savory tartlets are inspired by that quiche and the pastels de nata (sweet mini custard pies) you can find all over Lisbon. Mine are unassumingly veggie-packed, which might make my kids more apt to try them.


  • 2 eggs
  • ¾ c (180 ml) heavy cream
  • 1 yellow crookneck squash, finely grated & squeezed
  • pinch nutmeg
  • salt & pepper


I use a thin dish towel to squeeze as much liquid out of the raw squash as possible. You should end up with about ½ c (65 g) tightly packed grated squash.

Mix all ingredients

Using a large jar lid, cut 8-10 rounds from 1 sheet of puff Pastry from a 17-oz (490-g) box. Press them inside a greased muffin tin & pour the filling into each.

Bake 25 min at 350°F (175°C) or until the egg is set & the edges are slightly golden enjoy warm