The savory puff pastry tart with zucchini flowers is a simple and quick recipe to bring this very tasty and inviting rustic dish to the table.
Puff pastry is very versatile and can be filled with the things we like the most. I’ve made many savory puff pastry tarts but I was missing this version with zucchini flowers.
I love puff pastry while my husband doesn’t like it, so I don’t make it often.
This time I took a nice piece to my dad because I used fresh zucchini flowers that he had picked in his garden.
If you have a roll in the fridge and zucchini flowers to use up, I recommend trying it, it is quick to prepare. Just add some breadcrumbs, ham, and provola, bake and it’s ready to enjoy.
The savory tart with flowers is great to serve as an appetizer or main course, your choice, and perfect for a work lunch, buffet, or picnic.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the savory tart
- 1 roll puff pastry (round)
- 30 zucchini flowers
- 2 slices cooked ham
- 2 slices provola (thick)
- to taste seasoned breadcrumbs
- to taste olive oil
- to taste salt
Tools
- 1 Bakeware
- 1 Oven
Steps for the savory tart
Clean, wash, and open the zucchini flowers, pat them dry with a kitchen towel.
Prepare the seasoned breadcrumbs: 5 tablespoons of breadcrumbs + 1 tablespoon of grated Grana cheese, salt, and chopped basil.
Cut both the provola and the ham into small pieces.Open the puff pastry roll, lay it on a baking pan with the parchment paper, prick the base with a fork, then sprinkle half of the seasoned breadcrumbs on the bottom.
Cover the base with about 15 open zucchini flowers, sprinkle a bit of breadcrumbs, add a pinch of salt, drizzle with olive oil, and then add the ham and provola pieces.
Cover everything with the remaining 15 zucchini flowers (the number varies based on the size of the flower), a pinch of salt, a drizzle of olive oil, and then another generous sprinkle of breadcrumbs with Grana and basil.
Fold the edges of the puff pastry inward and then bake in a preheated oven at 392°F (200°C), on the lowest rack.
If you prefer, you can brush the edges with beaten egg, I didn’t because I was in a hurry.Bake the savory puff pastry tart in a fan oven at 392°F (200°C) for about 10 minutes, then lower the temperature to 356°F (180°C) and continue baking for another 20 minutes.
Halfway through, raise the pan to a higher rack for good browning. Naturally, the times change by a few minutes based on the power of your oven.
When the tart is golden and puffed, it is ready to be served.
Remove the savory tart from the oven, let it cool slightly, then slice and serve!
Here is the Savory Puff Pastry Tart with Zucchini Flowers ready to enjoy!
Storage, tips, and variations
Puff pastry can be replaced with whole wheat pastry or homemade shortcrust pastry. You can also use a rectangular pan and pastry.
Puff pastry keeps in the fridge for a few days, serve at room temperature or warm it up before serving.
The savory tart can also be filled by adding thin zucchini slices, you can replace the ham with speck, pancetta, and the provola with another cheese, Taleggio or scamorza are also excellent.
If you use mozzarella, drain it well before use, it’s also great with anchovies.
FAQ (Questions and Answers)
Can I use whole wheat puff pastry?
Yes, certainly, whole wheat or shortcrust pastry are fine too, even rectangular, changing the pan.
What if I don’t have zucchini flowers?
You can use other vegetables, cooked or grilled, depending on the season.
Can I fill the puff pastry with flowers, mozzarella, and anchovies?
Certainly, it’s a great combination, just make sure to drain the mozzarella well first.
