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zucchini blossom and ricotta filo tart in pie plate

Zucchini Blossom and Ricotta Filo Tart

Zucchini Blossom and Ricotta Filo Tart, the perfect savory dish for brunch menu and a great way to use up zucchini blossoms from your garden!
Course brunch, Main Course
Cuisine Italian
Keyword zucchini blossoms, zucchini blossom tart, zucchini blossoms and ricotta, filo tart, zucchini blossom recipes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 -8 servings
Calories 465kcal


  • 6 sheets filo dough defrosted
  • 1/4 cup unsalted butter melted
  • 10-12 zucchini blossoms stamen removed and rinsed
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 cup ricotta
  • 2 eggs lightly beaten
  • 1/4 cup milk
  • 6 tbsp. grated Parmigiano cheese
  • 2 tablespoons basil chopped
  • 1/4 tsp salt
  • pepper to taste


Prepare the zucchini blossoms

  • Remove the stamen at the base of the blossoms. Gently rinse to remove any traces of dirt or insects. Pat dry.

Prepare the ricotta filling

  • Preheat oven to 350F. 
  • Sauté the diced onion in olive oil until golden. Transfer to a bowl and let cool a few minutes.
  • In a medium sized bowl combine the onion, ricotta, eggs, milk, parmesan cheese, basil and salt and pepper, to taste. Set aside while you prepare the filo tart base.

Assemble the tart

  • Unroll the sheets of defrosted filo dough on a flat surface and cover with a damp cloth to prevent them from drying out. 
  • Layer a sheet of filo on a 9- inch pie plate and brush the bottom and sides with the melted butter. The edges of the dough will hang over the sides of the pie plate.
  • Rotate the pie plate 45 degrees and place another sheet of filo dough over the first sheet. Brush with melted butter.
  • Continue rotating the pie plate and adding the remaining sheets of filo, brushing each with the melted butter.
  • Pour the ricotta mixture into the pie plate.
  • Arrange the zucchini blossoms over the ricotta mixture in a circular fashion.
  • Fold the edges of the filo dough over the filling and brush with the remaining melted butter.
  • Bake for 30 minutes until the center has set and the filo is golden brown. Let sit for 10 minutes before slicing. 


  • Be sure to keep filo dough covered with a damp cloth to prevent the sheets from drying and tearing.
  • Unused filo dough may be refrozen.
  • When you remove the tart from the oven the center may be slightly jiggly but will set as the tart cools.
  • Keep leftovers refrigerated for up to 3 days.
  • Please note that the nutritional information is approximate and may vary according to exact ingredients used as well as portion size.


Calories: 465kcal | Carbohydrates: 21g | Protein: 21g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 685mg | Potassium: 212mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1096IU | Vitamin C: 4mg | Calcium: 436mg | Iron: 2mg