Savory tart with ricotta and zucchini flowers

Name: Savory tart with ricotta and zucchini flowers
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: Butter ½ cup; Type 00 flour 1.6 cups; Water chilled 4 ¾ tbsp; Cow's milk ricotta cheese 2 cups; Zucchini with flowers 1.25 lbs; Anchovies in oil 0.9 oz; Chives threads 4; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Butter to taste; Eggs 1; Whole milk 1 spoonful

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299

Calories per serving

Energy Kcal 299
Carbohydrates g 22.6
of which sugars g 3.5
Protein g 10.61
Fats g 18.5
of which saturated fat g 10.73
Fiber g 1.2
Cholesterol mg 92
Sodium mg 322

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 8
Cost: Low
Note plus 40 minutes of rest for the shortcrust pastry

PRESENTATION

The crostata salata ricotta fiori di zucca—really good stuff—is the kind of dish that shows off how Italian food mixes simplicity with elegance. It's got this flaky pasta brisée, which is a buttery, not-too-crumbly shortcrust, and it's filled with creamy ricotta and vibrant zucchini flowers. Really, these bright yellow blossoms are like the stars in regions like Lazio and Campania, especially during spring and summer. I mean, they add such a delicate touch to the whole thing, while a hint of anchovy gives just the right savory balance to the natural sweetness of the ricotta and vegetables.

Honestly, it looks pretty fancy, but here's the thing: this dish is surprisingly easygoing. You can call it either a crostata salata ricotta fiori di zucca or a torta salata ricotta fiori di zucca. It's a big hit at Italian gatherings. You know, like parties and stuff, often served as finger food or as a second course. This ricetta crostata salata ricotta fiori di zucca is a savory tart that feels light and moist, making it really, really appealing. You might catch a slice on an Italian family table during a meal or at aperitivo hour. And the sauce? Perfect with a cold drink and a spread of crispy snacks.

People love adding their own twist—some include zucchini slices or other fresh veggies from the market, but it's the zucchini flowers that make this dish really shine. The pastry keeps everything golden and slightly tangy from the cheese and anchovies, making every bite super satisfying. Even if you're new to Italian food, this crostata salata ricotta fiori di zucca e zucchine gives a taste of why simple, fresh ingredients are so valued in Italy. It's laid-back and visually appealing on a plate—perfect for a quick lunch or a more special occasion. This dish proves—no question—the Italian skill of balancing delicate and strong flavors using the freshest seasonal ingredients, making it a beloved choice for many.

INGREDIENTS

299

Calories per serving

Ingredients for shortcrust pastry: Butter ½ cup (100 g); Type 00 flour 1.6 cups (200 g); Water 4 ¾ tbsp (70 ml) - chilled

for the filling: Cow's milk ricotta cheese 2 cups (500 g); Zucchini 1.25 lbs (300 g) - with flowers; Anchovies in oil 0.9 oz (25 g); Chives 4 - threads; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

for greasing the pan: Butter to taste

for brushing: Eggs 1; Whole milk 1 spoonful

Preparation

How to prepare Savory tart with ricotta and zucchini flowers

To make the savory tart, start by preparing the shortcrust pastry: place the flour 1, cold chopped butter 2, and a pinch of salt in a food processor and blend until you get a sandy and floury mixture. At this point, place the mixture obtained on a work surface 3

in the classic fountain shape 4 and knead quickly, adding cold water little by little until you get a compact and fairly elastic dough 5. Once ready, wrap your shortcrust pastry in a sheet of kitchen plastic wrap 6 and let it rest in the fridge for at least 40 minutes.

Now focus on the filling: wash and dry the zucchini, trim the ends, set the flowers aside, and slice the zucchini into rounds 7. Place a pan on the stove, add the anchovies 8, cover them with a drizzle of oil 9,

add the sliced zucchini 10, salt, pepper, and sauté the zucchini in the pan over medium heat for a few minutes; they should not cook completely but remain slightly crunchy. Let them cool slightly 11. In a large bowl, place the ricotta, add 3-4 strands of chives finely chopped with scissors 12,

salt 13, season with a sprinkle of grated nutmeg 14. Add the zucchini and mix the mixture with a spoon 15.

Now take a rectangular pan measuring 10x7 inches, butter it 16, and line it with a sheet of parchment paper, making it adhere well to the edges 17. Take the shortcrust pastry, take 2/3 of the dough (wrap the remaining dough with plastic wrap and store it in the refrigerator), place it on a work surface, and roll out a sheet of about 1/2 inch thick 18.

Wrap the dough around the rolling pin and unroll it onto the pan 19, press on all sides and the bottom of the pan to make the dough adhere, and use a pastry cutter to remove excess edges (20-21).

Pour the ricotta and zucchini filling into the pan, level it with the back of a spoon (22-23), take the zucchini flowers, wash them by dipping them in a bowl of cold water, dry them on a kitchen towel. When they are dry, remove the protrusions, keeping the lower cup, remove the stem and the internal pistil 34.

Arrange the flowers diagonally on the surface of the tart 25. Roll out the remaining shortcrust pastry with the rolling pin into a sheet about 1/5 inch thick 26, cut strips about 1/2 inch wide with a fluted pastry wheel 27.

Now place the strips obtained on the surface of the tart, following the line of the zucchini flowers. Brush the surface of the tart with a mixture of beaten egg and milk (28-29) and bake in a preheated static oven at 340°F for 55 minutes or in a fan oven at 320°F for 45 minutes. When the tart is golden on the surface, remove it from the oven 30. Enjoy your savory tart with ricotta and zucchini flowers warm.

Storage

You can store the savory tart with ricotta and zucchini flowers in the refrigerator for 3 days. You can freeze it in portions to thaw it more easily.

Advice

Sea or land tart? If you can't do without meat, know that you can replace the anchovies with sausage: the result will still be out of this world! If you're in the mood for changes, choose the seasonal vegetables you prefer!

For the translation of some texts, artificial intelligence tools may have been used.