Savory tart with zucchini blossoms and ricotta: the fridge-clearing melty, fragrant recipe.
A very simple and quick recipe, easily made in the summer season (when zucchini blossoms are abundant), to offer your guests something different.
Do you know those small bits of cheese that remain in the fridge and you never know how to use?
In this recipe they become the protagonists! Together with the creaminess of ricotta and the aroma of chives, they create a melty filling that makes this savory tart unique.
In this recipe I’ll explain how to transform a few simple ingredients into a gourmet dinner, with the trick to keep the puff pastry crisp and prevent it from getting soggy from the ricotta.
Whether you choose traditional oven baking or the super-fast air fryer, you’ll achieve a melty and dramatic result, perfect to serve for an aperitif or a summer lunch.
How this tart was born……
Last Thursday I went for a walk in Udine and, while visiting dear friends, I received a beautiful gift: a bunch of wonderful, freshly picked zucchini blossoms.
Back home, the temptation to make the classic fritters was strong, but I told myself: “No frying this time! I want to try a tasty little tart”.
I never miss ready-to-use puff pastry in the fridge, I had just bought some fresh ricotta and, checking carefully in the cheese drawer, I found pieces of Montasio and Fontina waiting to be used.
To complete the dish, I went out to the terrace where my little pot of chives (which we adore!) is thriving: I cut some very finely and added it to eggs, pepper and salt.
Thus a rustic, fragrant, fridge-clearing savory tart was born—perfect to honor that beautiful bunch of blossoms!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 710.45 (Kcal)
- Carbohydrates 38.48 (g) of which sugars 2.20 (g)
- Proteins 29.05 (g)
- Fat 49.24 (g) of which saturated 17.39 (g)of which unsaturated 29.46 (g)
- Fibers 1.34 (g)
- Sodium 1,232.89 (mg)
Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Savory tart with zucchini blossoms and ricotta: the fridge-clearing melty, fragrant recipe
- 1 package puff pastry
- 12 zucchini blossoms (10-12 very fresh)
- 1 1/4 cups ricotta (well drained (about 11 oz / 300 g))
- 3 eggs (large)
- 3 heaping tablespoons Parmesan (heaping)
- 3.5 oz cheeses ((Provola, Asiago, Emmental, etc.) cut into cubes (about 100 g))
- 1 bunch chives (about 10 stalks)
- to taste salt
- pepper
Tools
- Friggitrici ad aria
- Ciotola
- Pirofila
Steps
Savory tart with zucchini blossoms and ricotta: the fridge-clearing melty, fragrant recipe
First of all, take the puff pastry out of the fridge a few minutes before you start.
Meanwhile, take care of the zucchini blossoms: gently clean them with a damp cloth (do not rinse under running water or they will become limp), remove the stem and the internal pistil, then open them carefully “like a book”.
In a large bowl, put the fresh ricotta and work it gently with a fork.
Add the 3 eggs and mix well until you obtain a smooth cream. Add the grated cheese, a pinch of salt (not too much!) and a generous grind of black pepper.
Now it’s time to make the tart special: take your leftover Montasio and Fontina (or whatever cheeses you found in the fridge) and cut them into small cubes.
Stir them into the ricotta cream. Finally, take the fresh chives from your terrace, cut them very finely with scissors directly into the bowl and mix everything to distribute the flavors well.
Take 3 or 4 zucchini blossoms, cleaned, and tear them coarsely with your hands or chop them with a knife.
Add them directly to the ricotta, egg and cheese mixture.
This way, the cream will absorb all the aroma and color of the blossom, making the tart even tastier and more homogeneous!
Pick up the pan where you previously laid out the pastry (leave it on its parchment paper to avoid sticking). After pricking the bottom with a fork:
Pour the ricotta cream, the 3 eggs, the cubes of Montasio and Fontina, the chives and the chopped blossoms into the crust.
Use the back of a spoon to spread the filling evenly to the edges.
Now take the remaining zucchini blossoms, the nicest and most intact ones, and place them on the surface.
I recommend arranging them in a circular pattern with the tips pointing toward the center: they will give the tart a sunny, inviting appearance.
If you like, slightly fold the edges of the pastry inward to create a crunchy border.
Once the blossoms are arranged in a circle, don’t forget the final detail that will make the difference: brush the edges of the pastry and the zucchini blossoms with a drizzle of extra virgin olive oil.
This small step will help the pastry become golden and crispy without drying out too much, and will keep the blossoms shiny and aromatic, protecting them from the direct heat of the oven or air fryer.In a Conventional Oven
Temperature: 392°F (200°C)
Time: 25 – 30 minutes
Position: Middle rack. The conventional setting is ideal to properly puff the pastry edges and gently cook the ricotta and eggs mixture.
In a Convection Oven
Temperature: 356°F (180°C)
Time: 20 – 25 minutes
Tip: Convection tends to dry the surface faster. If you see the zucchini blossoms becoming too dark, cover the pan with aluminum foil for the last 5-10 minutes.
In an Air Fryer
Temperature: 338°F (170°C)
Time: 15 – 18 minutes
The secret: Thanks to rapid air circulation, the pastry will become super-crispy in half the time!Check the cooking after the first 12 minutes: every air fryer has its own power.
A small tip during cooking: Zucchini blossoms are very sensitive to heat. If during baking in the oven or air fryer you see the blossoms cooking too much or becoming excessively dark, I recommend covering the pan with a sheet of aluminum foil.
My secret? Don’t put the foil in direct contact: first lay a piece of parchment paper over the tart and then add the aluminum foil.This is much better because it prevents the blossoms from sticking and preserves the bright color of your bouquet of zucchini blossoms, allowing the pastry base to become crispy and the ricotta filling to cook perfectly without ruining the tart’s appearance!
Enjoy your meal.
Tips
The beauty of this tart is that it adapts to what you have at home. If you don’t have the same cheeses I used in Udine, don’t worry:
For a stronger flavor: Try Gorgonzola in small pieces or grated Pecorino instead of Parmesan.
For an extra melty effect: Use pizza mozzarella (the block type, less watery), smoked scamorza or Emmental.
Alternatives to ricotta: If you don’t have ricotta, you can use Robiola, Mascarpone or even Greek yogurt (200 g / about 7 oz will be enough) for a lighter, tangier version.
Lactose-free? You can use lactose-free ricotta and cheeses: the flavor will still be delicious thanks to the chives!
Storage
If it remains (unlikely!), it keeps in the fridge for 2 days. To bring it back to crispness, pass it 3 minutes in the air fryer at 320°F (160°C) or 5 minutes in a hot oven.
Avoid the microwave, because the pastry would become chewy!
Notes and curiosities
One of the reasons I love this tart is its practicality. Once baked and cooled, it becomes compact and very easy to transport:
For a picnic: Wrap it in parchment paper and put it in the basket; it’s perfect finger food to eat with your hands on the grass.
At the office: It’s the ideal lunchbox! You can prepare it the night before, it keeps very well and will give you a tasty break different from the usual sandwich.
At the beach: Forget heavy dishes. A slice of this savory tart is light, nourishing and doesn’t fall apart—perfect under the umbrella to recharge after a swim.
If you decide to take it out, I recommend cutting it into small squares or wedges ready to serve before you leave. It will be much easier to serve and share with friends!
FAQ (Questions & Answers)
The indulgent touch: Cooked ham or pancetta?
If you want to make your tart even richer and more “substantial”, you can add a cured meat of your choice. Here’s how not to go wrong:
With Cooked Ham: It’s the gentler option, perfect if there are children. You can cut it into strips and mix it with the ricotta and cheeses. It will add a sweetness that pairs wonderfully with the zucchini blossoms.
With Pancetta (Smoked or Sweet): If you’re looking for a stronger flavor, pancetta is ideal.
My tip: Sauté it for a minute in a pan without added fat before adding it to the filling. It will become crispy and release that irresistible aroma that contrasts with the creaminess of the ricotta.
Speck alternative: Given the Friulian touch of Montasio, thin strips of speck would also pair wonderfully!
If you add pancetta or speck, remind readers to reduce the salt slightly in the egg and ricotta mixture, because cured meats are already quite salty.
