Tatin of Stuffed Zucchini Flowers: A Savory Delight
This Tatin of Stuffed Zucchini Flowers is an exquisite savory pie that brings together delicate zucchini flowers filled with a rich, creamy ricotta filling, layered with fresh zucchini slices, and encased in a light, nutty whole spelt flour crust. Itβs a visually stunning dish, with the added bonus of being incredibly delicious and satisfying for any occasion.
Ingredients (Serves 4)
| Ingredient | Quantity |
|---|---|
| Whole spelt flour | 155g |
| All-purpose flour (00) | 60g |
| Butter | 100g |
| Ice water | 70g |
| Fine salt | To taste |
| Zucchini flowers | 11 |
| Sheep ricotta | 220g |
| Grana Padano DOP (grated) | 40g |
| Sun-dried tomatoes in oil | 35g |
| Egg | 1 |
| Freshly ground black pepper | To taste |
| Baby zucchini | 6 |
| Extra virgin olive oil | To taste |
| Grana Padano DOP (grated) | 50g |
| Fresh mint | To taste |
Instructions
Step 1: Prepare the Whole Spelt Dough (PΓ’te BrisΓ©e)
To start, weβll make a whole spelt dough, which is the base of the Tatin. In a food processor with steel blades, combine the whole spelt flour and all-purpose flour. Add the cold butter, cut into small cubes, and pulse until the mixture resembles coarse crumbs. With the food processor running, gradually add the ice water in a thin stream, continuing to pulse until the dough starts to come together.
Once itβs formed, transfer the dough onto a clean surface, shaping it into a smooth disk. Wrap it in plastic wrap and refrigerate for about 30 minutes to allow it to rest and firm up.
Step 2: Make the Ricotta Filling for the Zucchini Flowers
While the dough chills, prepare the ricotta filling for the zucchini flowers. Pass the ricotta through a fine mesh sieve or cheesecloth into a bowl, pressing it with a spatula to remove excess moisture. Add the egg, finely chopped sun-dried tomatoes, grated Grana Padano, salt, and black pepper. Mix everything thoroughly, ensuring that the ingredients are well combined.
Next, transfer the ricotta mixture into a pastry bag for easy filling of the zucchini flowers.
Step 3: Prepare the Zucchini Flowers
Gently trim the stems of the zucchini flowers and remove the pistils inside. After cleaning and preparing the flowers, carefully dry them by laying them on a sheet of paper towel.
Step 4: Prepare the Zucchini and Build the Tatin
Using a mandoline, slice the baby zucchini into thin rounds. Season them with olive oil, salt, and freshly ground black pepper.
In an oven-safe pan, drizzle some olive oil, then sprinkle the bottom with a couple of tablespoons of grated Grana Padano. Begin filling each zucchini flower with the ricotta mixture, and then place them in the pan. Arrange the stuffed flowers carefully in the pan, and nestle the zucchini slices around them, layering them neatly.
Step 5: Roll Out the Dough and Top the Tatin
Take the chilled dough out of the refrigerator. On a floured surface, roll it out into a circle large enough to cover the pan. Carefully roll the dough around the rolling pin and then gently unroll it over the filled pan, covering the zucchini flowers and zucchini slices. Trim any excess dough and tuck the edges inside the pan to prevent the filling from spilling over.
Step 6: Baking the Tatin
Preheat the oven to 180Β°C (350Β°F), ensuring it’s set to conventional heat (static). Place the pan into the oven and bake for 45 to 50 minutes, or until the crust is golden and crisp. The rich, savory aroma will tell you it’s nearly ready!
Step 7: Serve the Tatin
Once the tatin is baked to perfection, carefully remove the pan from the oven. To turn the Tatin out, use a quick and firm motion to flip the pan upside down onto a serving plate. The zucchini flowers and zucchini slices will be beautifully arranged on top, showcasing the vibrant colors of the filling.
Sprinkle a little more grated Grana Padano over the top for a finishing touch.
Enjoy!
Your Tatin of Stuffed Zucchini Flowers is now ready to be served! This savory tart is a perfect centerpiece for any gathering or a delicious treat to enjoy for a special dinner. Pair it with a crisp green salad and a glass of white wine for a well-rounded, satisfying meal.
This dish combines the earthy flavors of spelt flour, the richness of ricotta, and the delicate sweetness of zucchini flowers, making every bite a memorable experience.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 500 |
| Protein | 18g |
| Carbohydrates | 45g |
| Fat | 30g |
| Fiber | 3g |
| Sodium | 300mg |
| Calcium | 180mg |
Let this beautiful Tatin of Stuffed Zucchini Flowers be a showstopper in your kitchen, whether itβs for a cozy family dinner or an elegant gathering with friends!
