Ricotta squash blossom pastry tart, sitting on a wooden board, atop a light blue tabletop surrounded with light blue linens and whole and chopped squash.

Ricotta Squash Blossom Italian Tart

Everyday Delicious
Serving Time Icon 20 min
Serves Number Icon Serves 4-6

Picking zucchini blossoms in season from the garden make this tart extra special. Not to worry—zucchini squash adds just as much colour and flavour as a topping as well

Prep 15 MIN

Cook 20 MIN


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Step 1

Preheat oven to 400°F (200°C).

Step 2

Place pie crust into pie plate and flute edge of crust; set aside.

Step 3

In a bowl, whisk together ricotta cheese, eggs, 1/4 cup (60 mL) of the parmesan cheese, basil, 1 tbsp (15 mL) of the butter, chives, garlic, salt, and pepper until smooth. Pour into pastry crust and spread evenly. Place zucchini blossoms decoratively on top. Brush with remaining butter and sprinkle with Parmesan cheese.

Step 4

Bake on bottom rack of oven for about 20 minutes or until pastry is golden and knife inserted in centre comes out clean.

Zucchini Variation: Thinly slice 1 small green or yellow zucchini and substitute for the zucchini flowers.

Smooth Cottage Cheese Variation: Substitute for ricotta cheese.

Nutritional Information

One Serving 1/6 Recipe

Calories 270
Protein 11 g
Carbohydrates 13 g
Fat 19 g
Sodium 320 mg
Fibre 1 g
Calcium 165 g
Savour Ontario Kitchen
Written by

Savour Ontario Kitchen

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