Overhead shot of ricotta squash blossom tart in round dish on wooden serving board.

Ricotta Squash Blossom Italian Tart

Name: Ricotta Squash Blossom Italian Tart
Ingredients: 1 9 inch (23 cm) pie crust (homemade or store-bought); 1 cup (250 mL) ricotta cheese; 3 eggs; 1/4 cup plus 1 tbsp (75 mL) fresh grated parmesan cheese, divided; 2 tbsp (30 mL) chopped fresh basil; 1 1/2 tsp (7 mL) chopped fresh chives; 1/2 tsp (2 mL) grated lemon zest; 2 tbsp (30 mL) butter, melted and divided; 1 small clove garlic, minced; Pinch each of salt and pepper; 12 zucchini blossoms (flowers), stemmed with stamens removed or one each small yellow and green zucchini squash

Savour Ontario Kitchen Jun 29 2020

Everyday Delicious

20 min

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

Method

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

Written by

Savour Ontario Kitchen

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