Zucchini Blossom and Ricotta Tart
Zucchini Blossom and Ricotta Filo Tart, the perfect savory dish for brunch menu and a great way to use up zucchini blossoms from your garden!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 6 sheets filo dough (defrosted)
- 1/4 cup unsalted butter (melted)
- 10-12 zucchini blossoms (stamen removed and rinsed)
- 1 tbsp olive oil
- 1 small onion (diced)
- 1 cup ricotta
- 2 eggs (lightly beaten)
- 1/4 cup milk
- 6 tbsp . grated Parmigiano cheese
- 2 tbsp basil (chopped)
- 1/4 tsp salt
- pepper (to taste)
Instructions
- 1
Remove the stamen at the base of the blossoms. Gently rinse to remove any traces of dirt or insects. Pat dry.
- 2
Preheat oven to 350F.
- 3
Sauté the diced onion in olive oil until golden. Transfer to a bowl and let cool a few minutes.
- 4
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.
- 5
Unroll the sheets of defrosted filo dough on a flat surface and cover with a damp cloth to prevent them from drying out.
- 6
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.
- 7
Rotate the pie plate 45 degrees and place another sheet of filo dough over the first sheet. Brush with melted butter.
- 8
Continue rotating the pie plate and adding the remaining sheets of filo, brushing each with the melted butter.
- 9
Pour the ricotta mixture into the pie plate.
- 10
Arrange the zucchini blossoms over the ricotta mixture in a circular fashion.
- 11
Fold the edges of the filo dough over the filling and brush with the remaining melted butter.
- 12
Bake for 30 minutes until the center has set and the filo is golden brown. Let sit for 10 minutes before slicing.