As the garden bursts with vibrant colors, there’s nothing quite like the thrill of harvesting fresh zucchini blossoms. One warm afternoon, I decided to transform these delicate treasures into something truly spectacular—a Zucchini Blossom and Ricotta Tart. It all began when a friend shared her secret recipe, igniting a culinary adventure that would soon become a staple in my brunch repertoire.
The flaky filo crust envelops a creamy ricotta and onion filling, complemented by the subtle sweetness of the blossoms themselves. With its golden, crispy exterior and rich, savory interior, this tart is more than just a dish; it’s an experience that beautifully bridges the gap between garden-fresh ingredients and inviting Italian flavors. Perfect for impressing guests or indulging during a laid-back weekend, this recipe showcases the vibrant essence of seasonal cooking—ready to elevate your brunch game and stir the hearts of your loved ones one slice at a time. Let’s dive into this culinary delight!
Why is Zucchini Blossom and Ricotta Tart a must-try?
Delightfully Unique: This tart is a stunning showcase of zucchini blossoms, turning a simple ingredient into a star dish that’s sure to impress.
Savory Creaminess: The blend of rich ricotta and sautéed onions delivers a luscious filling that perfectly complements the crispy filo shell.
Garden-Fresh Appeal: Using fresh, seasonal ingredients elevates your brunch game, bringing the flavors of the garden to your table.
Crowd-Pleasing Charm: Whether hosting friends or treating your family, this tart is an eye-catching centerpiece that delights all ages.
Quick and Easy: With simple steps, your kitchen will be transformed into an Italian bistro in no time, making this recipe a fantastic option for those busy weekend brunches.
Zucchini Blossom and Ricotta Tart Ingredients
• The following ingredients will bring your Zucchini Blossom and Ricotta Tart to life.
For the Tart Crust
- Filo Dough – Essential for creating a delicate, flaky base; keep covered with a damp cloth to prevent drying.
- Unsalted Butter (¼ cup, melted) – Adds richness and aids crisping; can substitute with olive oil for a lighter version.
For the Filling
- Olive Oil (1 tablespoon) – Perfect for sautéing onions; lends a nice depth of flavor; can swap with butter for extra richness.
- Small Onion (1, diced) – Infuses the filling with savory depth; sauté until golden for best flavor; shallots can be a delightful alternative.
- Ricotta (1 cup) – The creamy heart of the tart; fresh ricotta enhances the flavor, making it a vital ingredient.
- Eggs (2, lightly beaten) – Acts as a binder for the filling; while there’s no direct substitute, a flax egg works for a vegan option.
- Milk (¼ cup) – Contributes moisture to the filling; can be replaced with any plant-based milk for a dairy-free choice.
- Grated Parmigiano Cheese (6 tbsp) – Provides a subtly savory depth; feel free to use Pecorino Romano if preferred.
- Fresh Basil (2 tablespoons, chopped) – Adds a burst of fresh flavor; if lacking, parsley can work in its place.
- Salt (¼ teaspoon) & Pepper – Essential for bringing out the flavors, adjust to your taste.
For the Topping
- Zucchini Blossoms (10-12) – A gorgeous decorative and flavor element; ensure they are fresh with stamen removed for the best taste.
Enjoy crafting your delicious tart with these ingredients, celebrating the delightful flavors of the season!
How to Make Zucchini Blossom and Ricotta Tart
- Prepare Zucchini Blossoms: Gently remove the stamen from each blossom and rinse them under cool water. Pat them dry with a paper towel to keep them fresh and ready for the tart.
- Make Ricotta Filling: Heat olive oil in a skillet over medium heat, then sauté the diced onion until it turns golden brown—about 5-7 minutes. Allow it to cool slightly, then mix with ricotta, eggs, milk, Parmigiano, chopped basil, salt, and pepper until well combined.
- Prepare Filo Dough Tart Base: Preheat your oven to 350°F. In a buttered 9-inch pie plate, layer several sheets of filo dough, brushing each layer generously with melted butter. Rotate the sheets as you layer for even coverage and a beautiful finish.
- Assemble Tart: Pour the creamy ricotta filling into the prepared filo crust, smoothing it out evenly. Carefully adorn the top with the zucchini blossoms, placing them in a circular pattern for a stunning presentation.
- Bake: Fold the overhanging filo edges over the filling, brush with any remaining melted butter, then pop the tart into your preheated oven. Bake for about 30 minutes or until the tart is golden brown and the edges are crisp.
- Cool & Serve: Once out of the oven, let the tart sit for about 10 minutes before slicing. This resting time allows the filling to set perfectly for serving.
Optional: Garnish with a sprinkle of fresh basil just before serving for an additional burst of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Zucchini Blossom and Ricotta Tart components are perfect for meal prep, helping you save time on busy days! You can prepare the ricotta filling up to 24 hours in advance; just store it in an airtight container in the refrigerator to maintain its creamy texture. The layered filo crust can be assembled and kept unbaked in the fridge for about 3 days; simply cover it tightly to prevent it from drying out. When you’re ready to serve, pour in the chilled filling, arrange the zucchini blossoms on top, and bake as directed. This way, you’ll enjoy a freshly baked tart that’s just as delicious with minimal last-minute effort!
Zucchini Blossom and Ricotta Tart Variations
Explore these delightful twists to make your Zucchini Blossom and Ricotta Tart even more exciting!
- Herb-Infused: Add fresh herbs like thyme or oregano to the filling for an aromatic twist. The flavors will elevate each bite and give it a Mediterranean flair.
- Cheesy Upgrade: Swap out the Parmigiano for a sharp goat cheese. This adds depth and a tangy twist, creating a uniquely delicious experience.
- Vegan Delight: Replace the ricotta with a mixture of blended cashews, nutritional yeast, and lemon juice for a creamy, dairy-free filling. It’s a fabulous option for your plant-based friends!
- Flavored Oils: Drizzle some garlic-infused or chili oil on top before serving. A hint of spice or a burst of garlic flavor can really enhance the overall taste.
- Veggie Medley: Substitute zucchini blossoms with a variety of sautéed vegetables like bell peppers, mushrooms, or spinach for added texture and flavor. Each bite will be a new culinary adventure!
- Nutty Crunch: Incorporate some toasted pine nuts or slivered almonds into the filling. This will not only add a delicious crunch but also a lovely nutty flavor that complements the rich creamy filling.
- Spicy Kick: Add a pinch of red pepper flakes to the filling for a hint of heat. It will surprise your palate and offer a lively flavor profile!
- Savory Twist: Mix in sundried tomatoes or olives to the ricotta filling for a burst of flavor that’s irresistibly Mediterranean. These additions will provide a savory depth that makes the tart truly unforgettable.
Expert Tips for Zucchini Blossom and Ricotta Tart
• Filo Care: Always keep the filo dough covered with a damp cloth to prevent it from drying out and tearing during preparation.
• Flavor Boost: Sauté the onions until they are golden for the richest flavor in your ricotta filling. This adds a depth that perfectly complements the zucchini blossoms.
• Set Timing: The center of the tart may seem jiggly when you first take it out of the oven. Don’t worry! It’ll set nicely as it cools.
• Serving Warm: While this Zucchini Blossom and Ricotta Tart is delicious fresh from the oven, it can also be enjoyed at room temperature. Ideal for brunch gatherings!
• Storing Leftovers: Tightly cover any leftovers and store in the refrigerator for up to 3 days, reheating briefly before serving to maintain crispness.
How to Store and Freeze Zucchini Blossom and Ricotta Tart
Fridge: Store your Zucchini Blossom and Ricotta Tart tightly covered for up to 3 days. This keeps it fresh and ready to enjoy whenever you desire.
Freezer: For longer storage, freeze the tart before baking. Wrap it well in plastic wrap and foil; it can last up to 2 months in the freezer.
Reheating: When ready to enjoy, bake the frozen tart directly from the freezer at 350°F for about 30-35 minutes or until heated through and golden.
Serving Tips: Allow the tart to cool slightly before slicing. It can be enjoyed warm, or at room temperature, making it perfect for any occasion!
What to Serve with Zucchini Blossom and Ricotta Tart?
Set the stage for a delightful meal that highlights the freshness and elegance of the garden.
- Mixed Green Salad: A light salad with vinaigrette adds a refreshing crunch that balances the tart’s creamy textures, enhancing each bite.
- Roasted Cherry Tomatoes: Sweet, caramelized tomatoes bring a burst of flavor, complementing the tart’s savory elements with their juicy richness.
- Garlic Bread: Crunchy, buttery garlic bread serves as a perfect side, inviting everyone to savor the full experience of the dish.
- Herbed Quinoa: Fluffy quinoa with fresh herbs enriches the meal with nutty flavors and a nutritious twist, ensuring a hearty accompaniment.
- Sparking Lemonade: A fizzy lemonade, brightened with fresh mint, refreshes the palate and provides a zesty contrast to the savory tart.
- Crusty Italian Bread: This classic choice is ideal for soaking up any leftover ricotta goodness, creating a cozy, sharing vibe at your table.
- Panna Cotta: A silky vanilla panna cotta with berry coulis is a delightful, light finish, leaving your guests with a sweet memory of the meal.
- Savory Sparkling Wine: A crisp, sparkling wine with hints of green apple enhances the tart’s flavor profile, making for a sophisticated pairing.
Zucchini Blossom and Ricotta Tart Recipe FAQs
What should I look for when selecting zucchini blossoms?
Ensure the zucchini blossoms are fresh, vibrant, and have no dark spots or wilting. They should be firm to the touch and have their stamen removed for optimal flavor and texture.
How do I store leftover Zucchini Blossom and Ricotta Tart?
Store the tart tightly covered in the refrigerator for up to 3 days. This helps maintain its freshness and flavor. When you’re ready to enjoy it again, simply reheat in the oven for a few minutes to restore the crispiness.
Can I freeze the Zucchini Blossom and Ricotta Tart?
Absolutely! To freeze, wrap the tart tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2 months. When ready to bake, place it directly from the freezer into a preheated 350°F oven for about 30-35 minutes until heated through and golden.
How can I troubleshoot a soggy bottom crust?
To avoid a soggy crust, make sure to properly layer the filo dough, brushing each layer with melted butter to create separation. Additionally, you can pre-bake the filo base for 10 minutes before adding the filling to firm it up and prevent sogginess.
Can this recipe be made vegan?
Yes! You can create a vegan version of this Zucchini Blossom and Ricotta Tart by replacing the ricotta with a mixture of blended cashews or tofu combined with nutritional yeast and lemon juice. For the eggs, use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, letting it sit for 5 minutes) to help bind the filling.
Are zucchini blossoms safe for pets?
Zucchini blossoms are considered safe for pets in small amounts. However, if you plan to serve any part of this tart to pets, make sure it doesn’t contain any of the other ingredients which may be harmful, such as cheese or spices.
Zucchini Blossom and Ricotta Tart: A Fresh Garden Delight
Ingredients
Equipment
Method
- Gently remove the stamen from each blossom and rinse them under cool water. Pat them dry with a paper towel to keep them fresh and ready for the tart.
- Heat olive oil in a skillet over medium heat, then sauté the diced onion until it turns golden brown—about 5-7 minutes. Allow it to cool slightly, then mix with ricotta, eggs, milk, Parmigiano, chopped basil, salt, and pepper until well combined.
- Preheat your oven to 350°F. In a buttered 9-inch pie plate, layer several sheets of filo dough, brushing each layer generously with melted butter. Rotate the sheets as you layer for even coverage and a beautiful finish.
- Pour the creamy ricotta filling into the prepared filo crust, smoothing it out evenly. Carefully adorn the top with the zucchini blossoms, placing them in a circular pattern for a stunning presentation.
- Fold the overhanging filo edges over the filling, brush with any remaining melted butter, then pop the tart into your preheated oven. Bake for about 30 minutes or until the tart is golden brown and the edges are crisp.
- Once out of the oven, let the tart sit for about 10 minutes before slicing. This resting time allows the filling to set perfectly for serving.