Zucchini Blossom and Ricotta Filo 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 filo tart 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.
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 zucchini blossoms:
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.
How to make Zucchini Blossom and Ricotta Filo Tart:
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 for making Zucchini Blossom and Ricotta Filo Tart:
- 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 recipes with zucchini blossoms for you to check out!
Ingredients
- 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
Instructions
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.
Notes
- 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.
Nutrition
So incredibly beautiful and I am sure delicious!! Happy to see this recipe and how the zucchini-blossoms could be used in a filo tart. You are an amazing cook!!
Hi Josie, thank you very much! I’m discovering so many great ways to cook with them other than frying them. Not that I don’t like the fried ones of course! Thanks for your comment.
Nadia! This looks and sounds incredible!! I wish I could find the blossoms local. My Aunt made them in Italy, but I’ve never seen them in a tart…wonderful idea!!
Thanks so much! Although I’ve got plenty of them in my garden, the local farmer’s markets also sell zucchini blossoms. I hope you find some!
Thank you, Nadia! Yours truly look amazing…the ricotta filling really got me craving them! Gorgeous pics & post!