Stuffed Zucchini Flower Tatin

The Stuffed Zucchini Flower Tatin is a creative recipe that combines the aesthetics of a classic tarte Tatin with the delicate taste of zucchini flowers. Let’s see how to prepare it with an all-Italian twist.

Ingredients

• 10-12 fresh and open zucchini flowers
• 1 round roll of puff pastry
• 250 g of ricotta
• 50 g of grated Parmigiano
• 1 medium egg
• Salt and pepper to taste
• Extra virgin olive oil
• Butter for the pan
• Granulated sugar (to caramelize the bottom of the pan)

Preparation

1. Begin by preheating the oven to 180 °C.
2. In a bowl, mix the ricotta with the Parmigiano, egg, a pinch of salt, and a grind of pepper until you have a smooth mixture.
3. Clean the zucchini flowers carefully, removing the central pistil and checking that there are no insects inside (zucchini flowers are often frequented by bees).
4. Stuff each zucchini flower with the ricotta mixture, taking care not to break them.
5. Butter a round pan and sprinkle the bottom with a thin layer of granulated sugar. This will caramelize in the oven, creating the delicious base typical of tarte Tatins.
6. Gently arrange the stuffed zucchini flowers with the stems toward the center of the pan, placing them side by side to cover the entire bottom.
7. Lay the puff pastry over the zucchini flowers, tucking it well around the edges.
8. Bake for about 20-25 minutes or until the puff pastry is golden and crisp.
9. Remove the Tatin from the oven and let it rest for 5 minutes before flipping the pan onto a serving plate.
10. Serve the Stuffed Zucchini Flower Tatin hot or at room temperature, as a main dish or as an appetizer.

Curiosity

The classic tarte Tatin originates from France and was the result of a mistake: the Tatin sisters, owners of a hotel in Lamotte-Beuvron in the Sologne region, forgot to put the pastry under the apples. They decided to caramelize the apples and cover them with the dough afterward, then overturning everything. The savoury version with zucchini flowers is an exquisitely Italian variant, which enhances the flavor and sweetness of this ingredient typical of Italy’s summer cuisine.