Go Back
Zucchini flowers tart
For the tart base:
  • 1 Cup flour 200gr.
  • 6 Tbsp butter 80gr.
  • 2 eggs
  • 1 Tbsp Pecorino cheese - grated
  • 1/2 tsp salt
For the filling:
  • 16 zucchini flowers
  • 1 1/4 Cup ricotta cheese 300gr.
  • 8/10 anchovies
  • 1 egg
  • Extra Virgin Olive Oil
  1. Prepare the dough. In a kitchen mixer add the flour, the cold butter cut in cubes (it is very important to use cold butter, not room temperature) the eggs (room temperature, not cold), the grated Pecorino cheese and a pinch of salt.
  2. Let the mixer work for 2 minutes up until a compact dough will be formed.
  3. Transfer the dough on a flat surface and knead it with your hands for 2 minutes.
  4. Wrap the dough in plastic paper and refrigerate for at least 30 minutes.
  5. In a small bowl mix the ricotta cheese with the egg and the anchovies forming a smooth cream.
  6. Gently wash the zucchini flowers and pat them dry with a paper towel. Delicately open them and fill them with one or two teaspoons of ricotta mix.
  7. In a medium size pan add few tablespoons of Extra Virgin Olive Oil, turn the heat on at medium and add the zucchini flowers, one next to the other.
  8. Sautee' them for 3/4 minutes, flipping them once.
  9. Cover a springform pan with some parchment paper.
  10. Place the zucchini flower at the bottom of the pan, one next to the other forming a nice circle.
  11. Remove the dough from the fridge and roll it into a thick 1 inch circle
  12. Gently cover the zucchini flowers with the dough.
  13. Press the sides down with your fingers.
  14. With a fork or a knife make small incisions on the dough surface so that the air will be able to breath out while baking without forming strange bubbles.
  15. Bake in preheated oven at 400F/180C for 35 minutes.
  16. Once cooked, flip the tart on a serving plate, remove the pan and the parchment paper.
  17. Serve warm or cold, it is both delicious!!