Savory Zucchini Tart
How do you make a savory zucchini and blossom tart?
Mix flour, yeast, water, and oil until a dough forms, then line a pan with it. Separately, combine ricotta, mozzarella, Parmesan, and chopped squash blossoms. Pour this filling over the dough base and bake at 180°C for 45 minutes until the surface is golden.
Delicious and beautiful. This tart is a guaranteed success, whether you take it to a friend's house, to a picnic, or simply make it to treat yourself to this wonderfully indulgent recipe. Made with a crispy base and a spectacular filling of ricotta, mozzarella, and zucchini blossoms.
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Servings: For one tart in a 26 cm tart pan
Ingredients
- 250 g type 2 or 00 flour
- 150 ml warm water
- 3 g instant yeast for savory tarts
- 3 g salt
- 20 ml extra virgin olive oil
- 10 squash blossoms
- 200 g ricotta
- 100 g mozzarella-style cheese
- 2 tablespoons Parmesan-style cheese
- 3 tablespoons extra virgin olive oil
- A pinch of nutmeg
- A pinch of pepper
- A pinch of salt
Instructions
In a large bowl, sift the flour and instant yeast.
Gradually pour in the water, salt, and oil, and mix well.
Work the dough well until it forms a smooth ball.
Line the pan with parchment paper and place the base dough inside, spreading it evenly; leave a small edge so the filling does not spill out.
Separately, place the ricotta and diced mozzarella in a bowl and mix well.
Start preheating the oven to 180°C (350°F). Gently clean the blossoms and remove the pistil and the small piece of stem, if still present. Once clean, cut them into pieces. You can set one or two aside for decoration.
Sprinkle nutmeg, salt, and pepper to taste over the ricotta and cheese mixture. Stir.
Add the chopped blossoms, Parmesan-style cheese, and tablespoons of oil. Stir.
Finally, tear the fresh basil by hand and add it to the mixture. Mix well.
Once all the ingredients are well combined, pour them over the tart base. Decorate with one or two blossoms.
Bake for 45 minutes. Then, if it is not nicely golden, you can use the oven's browning function and leave it for another 10 minutes. You can enjoy it warm or even cold; it will always be delicious.
Enjoy your meal!
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- 250 g type 2 or 00 flour
- 150 ml warm water
- 3 g instant yeast for savory tarts
- 3 g salt
- 20 ml extra virgin olive oil
- 10 squash blossoms
- 200 g ricotta
- 100 g mozzarella-style cheese
- 2 tablespoons Parmesan-style cheese
- 3 tablespoons extra virgin olive oil
- A pinch of nutmeg
- A pinch of pepper
- A pinch of salt