Savory Pie with Zucchini Flowers and Ricotta: A Taste of Summer in the Heart of Autumn
September, this magical month that bridges the vibrancy of summer and the welcoming embrace of autumn.
Days shorten, the air becomes crisper, and kitchens start to fill with the most enveloping aromas.
But before diving headlong into pumpkins, mushrooms, and chestnuts, why not treat yourself to one last, delicious farewell to the delicate flavors of the past season? The Savory Pie with Zucchini Flowers and Ricotta is the perfect idea to do so.
This dish is like an edible photograph of summer bidding us farewell: a golden, crispy puff pastry shell that encloses a soft ricotta filling, brightened by the sweetness of zucchinis and the unique aroma of zucchini flowers.
It’s an ode to simplicity and beauty, a way to prolong the magic of outdoor lunches and informal dinners.
Its preparation is so easy and quick that you will have no excuses not to try it, and its result will leave you speechless with how delicious it is.
In a period when the palate is readying for more intense flavors, this savory pie offers a moment of lightness that pairs perfectly with the first cool evenings. It’s a dish that tastes of home, tradition, and that happy melancholy that accompanies the change of seasons.
Bring it to the table and see: it will become your transition comfort food, the perfect bridge between two culinary worlds.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 24 cm diameter pie pan
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Energy 256.51 (Kcal)
- Carbohydrates 12.97 (g) of which sugars 0.29 (g)
- Proteins 11.87 (g)
- Fat 17.61 (g) of which saturated 6.39 (g)of which unsaturated 10.41 (g)
- Fibers 0.61 (g)
- Sodium 249.02 (mg)
Indicative values for a portion of 75 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
Savory Pie with Zucchini Flowers and Ricotta: Ingredients
- 1 roll puff pastry (round)
- 2 zucchinis
- 1 onion
- 7 oz ricotta
- 3 eggs
- 1.75 oz grated Parmesan cheese
- 10 zucchini flowers
- 2 tablespoons extra virgin olive oil
- to taste salt
- 1 pinch black pepper
Tools
- Kitchen scale
- Pan
- Mandoline
- Bowl
- Springform Pan
Procedure SAVORY PIE WITH ZUCCHINI FLOWERS
Wash and dry the zucchinis, then slice them into thin rounds. Thinly slice the onion as well. In a non-stick pan, heat the extra virgin olive oil and sauté the zucchinis and onion for about 10 minutes, stirring often, until they are tender but still slightly crunchy. Salt, pepper to taste, and let cool completely.
While the vegetables are cooling, in a large bowl, whisk together the eggs, ricotta, grated Parmesan cheese, a pinch of salt, and pepper. Mix well until you get a smooth and homogeneous mixture. Add the cooked and cooled zucchinis and onions to the mixture, gently combining to distribute evenly.
Unroll the puff pastry and use it to line a circular tart pan about 24 cm in diameter, preferably with a removable bottom. Leave an excess edge of pastry. Prick the bottom of the pastry with the prongs of a fork. Pour the ricotta and vegetable mixture onto the pastry base, smoothing the surface well.
Clean the zucchini flowers: remove the stem and inner pistil, then divide them in half. Arrange them in a radial pattern on the surface of the savory pie, with the open part facing upwards. Bake in a preheated static oven at 356°F for about 35-40 minutes, or until the puff pastry is golden and crispy and the filling is firm.
Remove the quiche from the oven and let it cool for a few minutes before removing it from the pan. Serve warm or at room temperature.
Notes on Ingredients and Substitutions
Ricotta: For a more pronounced flavor, you can use sheep ricotta. If you prefer a lighter version, cow’s milk ricotta will be fine. Make sure it is well-drained to prevent the filling from releasing too much water.
Zucchini Flowers: Zucchini flowers in October may be hard to find. You can look for them at well-stocked farmers’ markets, which sometimes sell them until the end of the season. Alternatively, you can use frozen zucchini flowers, but remember to squeeze them well after thawing to remove excess water.
Onion: If you don’t like onion, you can omit it or replace it with shallot, which is milder.
Storage
The savory pie with zucchini flowers and ricotta can be stored in the refrigerator, covered with film or in an airtight container, for up to 2-3 days. To enjoy it at its best, I recommend slightly warming it in the oven before serving to restore some crispness.
Alternatives and Variations
1 – With mushrooms or pumpkin: For a more autumnal version, you can replace the zucchinis and zucchini flowers with sautéed mushrooms or diced pumpkin previously roasted in the oven.
2 – With bacon or speck: For a more flavorful version, you can add 1.75 oz of smoked bacon or speck cubes to the vegetables during the pan cooking.
Usage and Pairings
This savory pie is a wildcard in the kitchen:
Appetizer: Cut into cubes, it’s perfect for a buffet or an aperitif.
Main Course: Accompanied by a fresh mixed salad, it becomes a light and complete lunch or dinner.
It pairs well with a fresh and light white wine, such as a Vermentino or a Greco di Tufo.
Origins and History
The savory pie, or quiche, is a dish with ancient origins and various variations throughout Europe. Born as a way to use leftovers and seasonal ingredients, its most famous version is the French Quiche Lorraine. The combination with zucchini flowers is typically Italian, especially from the central-southern regions, where these delicate flowers are the stars of many traditional recipes, celebrating the freshness and simplicity of Mediterranean cuisine.
The Extra Touch: A Tip for the Perfect Browning
To ensure your savory pie is not only crispy but also beautifully golden, you can brush the edge of the puff pastry with a beaten egg yolk (perhaps with a drop of milk) before baking it. This will give an inviting color and an even more professional look to your masterpiece!
FAQ (Frequently Asked Questions)
1. Where can I find fresh zucchini flowers in October?
Depending on the area, you might find them at farmers’ markets that sell zero-mile products, where the harvesting season lasts longer.
2. Can I use frozen zucchini flowers?
Yes, you can use them, but make sure to thaw them completely and squeeze them very well to remove excess water; otherwise, they might release liquids during cooking, making the pie watery.
3. Is it possible to prepare the filling in advance?
Certainly! You can prepare the ricotta, egg, and vegetable mixture even the day before and store it in the fridge. When it’s time to assemble, just unroll the puff pastry, pour in the filling, and bake.
