Get local food, event, and entertaining ideas by email.
We’ll never share your email address and you can opt out at any time, we promise.
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 Time: 15min
Bake Time: 20min
Preheat oven to 400° F (200° C).
Place pie crust into pie plate and flute edge of crust; set aside.
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.
Bake on bottom rack of oven for about 20 minutes or until pastry is golden and knife inserted in centre comes out clean.
Thinly slice 1 small green or yellow zucchini and substitute for the zucchini flowers.
Substitute for ricotta cheese.
Nutritional info per serving (1/6th recipe):
270 calories, 11 g protein, 13 g carbohydrates, 19 g fat, 1 g fibre, 320 mg sodium, 165 mg calcium.
Ricotta Squash Blossom Italian Tart
Prep Time: 20min
Cook Time: 45min
Marinating Time: 10min
Change up your weeknight dinner and make this hint of spice and creamy chicken meal.