Savory Ricotta and Zucchini Flower Tart

The savory ricotta and zucchini flower tart is a deliciously spring-like, light, and colorful dish. Ideal for an outdoor lunch or as an elegant appetizer for a dinner with friends. Here is how to prepare it:

Ingredients

• 1 roll of shortcrust pastry (or salted short pastry if you prefer)
• 250 g of ricotta
• 8-10 zucchini flowers (cleaned and with the pistil removed)
• 2 eggs
• 50 g of grated Parmesan cheese
• Salt to taste
• Pepper to taste
• Extra virgin olive oil
• A bunch of chives (optional)

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, mix the ricotta with the eggs until you get a homogeneous mixture. Add the grated Parmesan, a pinch of salt, and pepper and mix well.
3. Roll out the shortcrust pastry in a tart pan, prick the bottom with a fork, and pour the ricotta mixture over the base.
4. Arrange the zucchini flowers carefully on top of the ricotta filling. You can open them slightly and arrange them so that they almost entirely cover the surface.
5. Drizzle a little extra virgin olive oil over the zucchini flowers and, if you wish, sprinkle with some chopped chives.
6. Place the tart in the lower part of the oven and bake for about 30-35 minutes or until the pastry is golden and the filling is well cooked.
7. Let it cool down before serving.

This savory tart lends itself well to customization: if you like, you can also add some thinly sliced zucchini or other soft cheeses that melt well, such as Taleggio.

Curiosity

Zucchini flowers are a highly appreciated ingredient in Italian cuisine, especially in central regions such as Lazio and Campania. Used in both sweet and savory recipes, they add a touch of color and elegance to dishes. Make sure they are fresh and consume them quickly after purchase, as they tend to deteriorate fast.