Squash Blossom and Burrata Tart, a simple recipe for a savory pie that is very tasty and easy to make with zucchini, a very versatile vegetable perfect for many preparations from appetizers to desserts. Yes, dessert too, and on the blog, you will find a zucchini and chocolate cake (recipe HERE) that surprised me with its softness and goodness… try it and let me know, eh?? But now let’s prepare this very tasty savory pie, the squash blossom and burrata tart …
If you want to vary the savory pie with squash blossoms and burrata, you can replace ricotta with gorgonzola, for example, and play with the delicate and more robust flavors of a blue cheese!
Savory pies are a great way to recycle leftovers in the fridge to set up a very appetizing lunch or dinner and they are so versatile.
Here are some other suggestions: 
PARIGINA NAPOLETANA RUSTIC PIZZA; 
PALERMO SQUARE; 
STUFFED PUFF PASTRY ROLL.
SQUASH BLOSSOM AND BURRATA TART
ASI’s kitchen
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 35 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Squash Blossom and Burrata Tart Recipe
- 7 squash blossoms
- 1 roll shortcrust pastry (8 oz)
- 300 g burrata
- 7 anchovy fillets in oil
- 1 untreated lemon
- 300 g ricotta (preferably buffalo)
- 1 egg
- 3 baby zucchini
- 2 sprigs chives
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools for Squash Blossom and Burrata Tart Recipe
- Grater
- Parchment paper
- Bowl
Preparation of Squash Blossom and Burrata Tart
Combine the burrata pieces with the chopped anchovies and half of the grated lemon zest in a bowl.
Pepper the mixture because the salt from the anchovies will suffice…
Gently clean the squash blossoms, removing the pistil and stem. Stuff them with the burrata mixture and close them by twisting the tips of the blossom petals.
Wash and trim the zucchini and slice them into julienne. In a bowl, mix the ricotta with the egg, the remaining grated lemon zest, the chopped chives, and any remaining filling from the squash blossoms.
Line a baking dish with the shortcrust pastry (recipe) leaving the parchment paper protection.
Fill it with the ricotta mixture and sprinkle the julienne zucchini on top.
Fold the edges and bake in a preheated oven at 392°F for about 25/30 minutes or according to your oven’s characteristics.
Remove the tart from the oven and place the stuffed squash blossoms on top.
Lightly brush them with oil and return the squash blossom and burrata tart to the oven for the last 10 minutes to finish cooking.
Once cooked, let it cool for a few minutes before serving. Enjoy the recipe of the squash blossom and burrata tart!
Annalisa
Tips and Notes
Zucchini is a low-calorie vegetable rich in water and versatile in the kitchen because I believe it can be paired with almost all foods to prepare many good recipes! It is a food used even for weaning in infancy and is 95% water. Zucchini is very digestible usually, but it clearly depends on the cooking method used. Not to forget, zucchini is rich in potassium and also contains vitamin A, C, and folic acid. For many good recipes, read HERE where you’ll find many delicious recipes for appetizers, main courses, and sides…
