Name: Zucchini Flower Tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 350 g of broken pastry; 10 g of butter; 12 zucchini flowers; 150 g of ricotta; 300 ml of cream; 1 egg; 2 egg yolks; 1 tablespoon of chopped coriander; 1 tablespoon of chopped parsley; 1/2 teaspoon of saffron; 1 tablespoon of pine nuts; salt, pepper

Ingredients

Preparation

1. Preheat the oven to 200°C.

2. Butter a tart mold and line it with pastry. Prick the bottom with a fork; cover with a sheet of parchment paper. Place dried beans on top. Bake for 10 to 12 minutes in the oven. Let cool.

3. In a bowl, mix the ricotta with saffron, 1 egg yolk, and coriander. Season with salt and pepper.

4. Remove the pistil from the zucchini flowers and fill them with the ricotta mixture.

5. In a small bowl, mix the cream with parsley, 1 egg, 1 egg yolk, salt, and pepper.

6. Remove the beans and parchment paper from the tart. Arrange the filled zucchini flowers and pine nuts. Drizzle with the parsley cream.

7. Bake for 20 minutes. Remove from the oven and serve very hot.

Zucchini Flower Tart

Preparation: 20 min

Cooking: 35 min

Servings: 6

The zucchini flower tart is a fresh and inventive summer dish. Filled with ricotta, cream, and fresh herbs, it highlights the delicacy of zucchini flowers. This tart, both light and savory, is perfect for outdoor meals or picnics. It impresses without being too complex to prepare, making your meal special.