Zucchini Blossom and Ricotta Tart

Zucchini Blossom and Ricotta Tart is the perfect savory dish to add to your brunch menu and a great way to use up the zucchini blossoms from your garden! Flaky filo dough is the base for this simple tart filled with a creamy, cheesy ricotta filling and topped with zucchini blossoms for a splash of color and subtle sweet flavor.I strongly believe that some of the best recipes are those that are improvised. This zucchini blossom and ricotta tart with filo pastry was created as a way to use up ingredients that I had on hand.

On this particular day I had a bunch of zucchini blossoms from my garden; a few leftover sheets of filo dough in my freezer from when I made spanakopita; ricotta; and, as always, eggs and Parmigiano cheese in my refrigerator. This dish came together in no time. It’s the perfect savory ricotta recipe with zucchini flowers!

And you have the perfect balance of textures and flavors all in one dish! This dish is great for brunch or even for lunch or dinner along with a salad.

Before getting to this recipe, let me review a few basics about handling zucchini blossoms.

How to store squash flowers:

Lay them flat on a paper towel lined sealable container to absorb any moisture. Top with more paper towels and refrigerate.

How long do zucchini blossoms keep fresh:

Zucchini blossoms are best used the day they are picked. They will keep refrigerated for a day or two, however they will shrivel up and wilt as time goes by.

How to prepare zucchini blossoms:

Preparing zucchini blossoms is really quite simple. They are, however, fragile and need to be handled gently.

The first step is to remove the stamen, or pistil, at the center of the flower. Carefully open up the petals, then reach inside with your finger tips and pluck out the stamen found at the base.

Another method which I find quite easy, particularly if you don’t need to keep the blossom intact for stuffing and frying, is to pinch off the stem end. The stamen will come right out effortlessly, as shown below.Next, rinse the flowers with a gentle stream of water to remove any traces of dirt or insects. Gently pat them dry. 

The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.

Step by Step Instructions:

Prepare the ricotta filling: 

In a medium sized bowl combine ricotta; eggs; a sautéed onion; grated Parmigiano cheese; milk; chopped basil; salt and pepper. Stir to combine and set aside.Prepare the zucchini blossoms as described above. Remove the stamen, rinse and pat dry.

Prepare the filo dough tart base:

Melt butter. Unroll filo dough sheets defrosted according to the package instructions. Keep filo sheets covered with a damp towel to prevent the sheets from drying out and flaking. 

Brush a 9-inch pie plate with butter. Lay a sheet of filo dough on the plate, the sides will hang over the sides. Brush the bottom and sides of the filo with butter.Rotate the pie plate clockwise 45 degrees and lay a second sheet of filo over the first sheet. Once again, brush the bottom and sides with butter.

Continue rotating the pie plate and layering and brushing with butter the remaining filo sheets. You will end up with filo sheets hanging over the sides of the pie plate looking like a flower.Pour the ricotta mixture into the pie plate.Arrange the prepared zucchini blossoms in a circular fashion over the ricotta filling.Fold the overhanging filo over the filling. Don’t worry about it being perfectly placed. Brush the filo with the remaining butter. 
Bake in a 350 degrees F preheated oven for 30 minutes, until the filo is crisp and golden. Remove from the oven and let sit for about 10 minutes before slicing.

Tips and suggestions:

• 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.

If you give this recipe a try, let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!

Here are more zucchini blossom recipes for you to check out!

• Baked Stuffed Zucchini Blossoms
• Zucchini Blossom and Egg Scramble