Ricotta Squash Blossom Italian Tart

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.

Recipe Details

Prep Time: 15min

Bake Time: 20min

Serves: 4-6


  • 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


Step One:

Preheat oven to 400° F (200° C).

Step Two:

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

Step Three:

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 Four:

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 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.


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Ricotta Squash Blossom Italian Tart

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