Savory tart with ricotta and zucchini flowers

Name: Savory tart with ricotta and zucchini flowers
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 8
Ingredients: Type 00 flour 1.7 cups; Butter cold 7 tbsp; Water iced 2.4 oz; Fine salt 1 pinch; Cow's milk ricotta cheese 2 cups; Baby Zucchini (summer squash) with flowers 1 lb; Anchovies in oil 0.9 oz; Chives threads to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Nutmeg to taste; Eggs 1; Whole milk 2 tbsp

Difficulty: Easy
Prep time: 40 min
Cook time: 60 min
Serving: 8
Cost: Low
Note + 40 min. resting time for the dough

PRESENTATION

Recipe by
Sebastian Fitarau

Zucchini flowers have a short season and a delicate flavor that disappears quickly with heat — which is why this savory tart is built around them rather than treating them as a garnish. Baby zucchini with their flowers still attached go into a ricotta filling seasoned with chives, nutmeg, and anchovy, then baked inside a homemade pasta brisée shell until the crust is golden and the filling just set. The anchovies don't announce themselves — they dissolve into the ricotta and add a depth of flavor that keeps the filling from tasting flat, which is the whole point of using them sparingly in a delicate dish.

The decoration is part of the recipe: zucchini flowers arranged on the surface before baking open in the oven and give the finished tart a visual that looks considerably more elaborate than the effort involved. It works warm or at room temperature, which makes it practical for a summer buffet, a picnic, or an aperitivo spread. If you prefer a vegetarian version, the anchovies can be left out without changing the structure of the filling.

INGREDIENTS

For the shortcrust pastry (for a 9 3/4 x 7 1/2 in pan): Type 00 flour 1.7 cups (200 g); Butter 7 tbsp (100 g) - cold; Water 2.4 oz (70 ml) - iced; Fine salt 1 pinch

For the filling: Cow's milk ricotta cheese 2 cups (500 g); Baby Zucchini (summer squash) 1 lb (400 g) - with flowers; Anchovies in oil 0.9 oz (25 g); Chives to taste - threads; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Nutmeg to taste

For brushing: Eggs 1; Whole milk 2 tbsp (30 g)

Preparation

How to prepare Savory tart with ricotta and zucchini flowers

To make the savory tart with ricotta and zucchini flowers, start with the pâte brisée: put the cold butter cut into cubes in a bowl 1 together with the flour 2 and a pinch of salt 3.

Pour in the cold water while working the mixture with your hands 4. Work the dough quickly until you obtain a small loaf 5. Wrap it in plastic wrap 6 and let it rest in the refrigerator for 40 minutes.

Meanwhile, prepare the filling: separate the baby zucchinis from the flowers 7 and set the flowers aside. Slice the zucchinis into rounds about 1/16 inch thick 8. In a pan, heat a drizzle of oil with the anchovies 9 and let them melt.

Add the zucchinis 10, season with salt and pepper, and cook over medium heat for 5–6 minutes 11; they should remain slightly crisp. Turn off the heat and let them cool slightly 12.

Meanwhile, put the ricotta in a bowl and season with the chopped chives 13, salt, pepper 14 and nutmeg 15.

Mix the mixture together 16, then add the warm zucchinis 17 and mix again 18.

After the resting time, roll out the dough on a floured work surface to a thickness of about 3/16 inch 19. Transfer the sheet to a 9 3/4 x 7 1/2 in pan lined with parchment paper 20 and trim the excess 21.

Fill the base with the ricotta and zucchini mixture and level the surface 22. At this point clean the zucchini flowers by opening them gently and removing the pistil 23, then cut them into strips 34.

Lay the zucchini flowers diagonally over the filling 25. Take the leftover dough, roll it out to about 3/16 inch thickness and cut strips with a fluted pastry wheel 26. Place the strips on the surface of the tart 27.

Finally, beat the egg with the milk and brush the strips and edges of the tart with the mixture 28. Bake in a preheated conventional oven at 356°F for about 50 minutes 29. When golden, remove from the oven and let cool slightly. Your savory tart with ricotta and zucchini flowers is ready to serve 30!

Storage

The savory tart with ricotta and zucchini flowers can be stored in the refrigerator for 3 days. You can freeze it after baking, preferably already cut into smaller portions.

The pâte brisée can be kept in the refrigerator for a couple of days at most. You can freeze the dough ball for up to one month.