Savory Ricotta and Zucchini Blossom Tart
Category: Savory Tarts
Servings: 8
This Savory Ricotta and Zucchini Blossom Tart is the perfect combination of creamy ricotta, tender zucchini, and the delicate flavor of zucchini blossoms, all encased in a buttery, crisp pastry. It’s a treat that balances the savory elements of the vegetables and the richness of the cheese, offering an elegant yet simple dish to impress at any meal. Whether you’re hosting a gathering or looking for a comforting bite, this tart is bound to be a crowd-pleaser.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter (for dough) | 100g |
| All-purpose flour | 200g |
| Water | 70ml |
| Ricotta cheese | 500g |
| Zucchini | 300g |
| Anchovies in oil | 25g |
| Chives | 4 stems |
| Extra virgin olive oil | To taste |
| Salt | To taste |
| Black pepper | To taste |
| Butter (for greasing) | To taste |
| Egg | 1 |
| Whole milk | 1 tablespoon |
Instructions
Step 1: Preparing the Shortcrust Pastry
Start by preparing the shortcrust pastry for the tart base. Place the flour and cold, cubed butter in a food processor. Add a pinch of salt and pulse the mixture until it forms a sandy, crumbly texture. Once the mixture reaches this consistency, transfer it onto a flat surface and shape it into a mound, creating a well in the center (fontana-style).
Add the water gradually and mix with your hands until a dough forms. Once combined, wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
Step 2: Preparing the Filling
While the pastry chills, prepare the filling. Wash and dry the zucchinis, then trim both ends. Set the zucchini blossoms aside for later use. Slice the zucchini into thin rounds.
In a large pan, heat some extra virgin olive oil over medium heat. Add the anchovies, and once they begin to melt, add the zucchini slices. Season with salt and black pepper, and sauté for about 5-6 minutes until the zucchini is tender yet still slightly crisp. Remove from heat and set aside to cool.
Step 3: Mixing the Ricotta
In a large mixing bowl, add the ricotta cheese. Chop the chives finely and add them to the ricotta along with a pinch of salt and a sprinkle of freshly grated nutmeg. Stir until everything is well combined.
Once the zucchini mixture has cooled to room temperature, fold it into the ricotta mixture. Stir well until everything is evenly mixed.
Step 4: Assembling the Tart
Preheat the oven to 170°C (340°F) for static heat or 160°C (320°F) for convection.
Take your chilled dough from the fridge and roll out two-thirds of it on a lightly floured surface. Aim for a thickness of about 1 cm. Roll the dough onto a rolling pin and transfer it to a 25×18 cm rectangular tart pan, carefully pressing it into the corners and edges.
Trim any excess dough using a pastry cutter, and save the remaining dough in the fridge for later use.
Step 5: Filling the Tart
Evenly spread the ricotta and zucchini filling over the prepared pastry base, smoothing it out with the back of a spoon.
Step 6: Decorating with Zucchini Blossoms
Rinse the zucchini blossoms in cold water and dry them gently with a kitchen towel. Remove any remaining pistils or stems, keeping only the lower part of the flower intact. Arrange the blossoms diagonally across the top of the tart, ensuring they are evenly spaced.
Step 7: Adding a Decorative Crust
Roll out the remaining dough to a thickness of about 5 mm. Cut the dough into strips about 1 cm wide using a fluted pastry cutter. Place these strips over the tart in a crisscross pattern, aligning them along the lines of the zucchini blossoms.
Step 8: Baking the Tart
Prepare an egg wash by whisking the egg with the tablespoon of milk. Brush the egg wash over the top of the tart to give it a golden finish once baked.
Bake the tart in the preheated oven for about 55 minutes at 170°C (340°F) or 45 minutes at 160°C (320°F) in a convection oven. The tart should turn golden brown on the top when it’s ready.
Step 9: Serving the Tart
Once the tart has baked to a golden perfection, remove it from the oven and let it cool slightly before slicing. Serve the tart warm or at room temperature for the best flavor.
Enjoy this savory ricotta and zucchini blossom tart as a stand-alone dish or paired with a fresh salad. It’s a delightful blend of textures and flavors that’s perfect for any occasion.
