Have you ever tried cooking zucchini flowers in a way other than the usual frying? These baked savory tarts with ham and zucchini flowers are a delightful and delicate idea, perfect for an elegant appetizer, a light second course, or a family brunch. They are soft, creamy thanks to the homemade béchamel, and have a slightly crunchy surface. A simple recipe with that extra touch that wins you over at the first bite. If you have fresh zucchini flowers, don’t miss the chance to use them!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 Tarts
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10 Zucchini Flowers
- 1 Small Onion
- 3 Eggs
- 3 tablespoons Parmigiano Reggiano
- 1.8 oz Cooked Ham
- Béchamel (Ingredients below)
- to taste Breadcrumbs
- to taste Extra Virgin Olive Oil
- to taste Salt
- to taste Pepper
- 1 oz Butter
- 0.7 oz Flour
- 0.8 cup Milk (approximately)
- to taste Nutmeg
- to taste Salt
Step-by-Step Instructions
Gently wash the flowers, remove the internal pistil and carefully dry them. Set aside 6 whole ones (one for each tart), while cutting the others into strips.
In a pan, heat two tablespoons of oil and sauté the chopped onion. Add the sliced flowers and cook for 4-5 minutes until they become soft but still colorful. This step enhances the delicate flavor of the flowers without overpowering it.
In a thick-bottomed saucepan, melt the butter. Add the flour and stir until you get a light foam. Gradually pour in the milk, stirring with a whisk to avoid lumps. Add salt and a grating of nutmeg. Cook until the béchamel slightly thickens. It should be fluid but not too liquid.
Separate the egg yolks from the whites. Whip the egg whites until stiff: they will make the tarts fluffy and light.
In a bowl, beat the yolks with the Parmigiano, cooked flowers, chopped ham, and 4 tablespoons of béchamel. Add salt and pepper. Gently fold in the whipped egg whites by mixing from bottom to top so as not to deflate them.
Butter and sprinkle breadcrumbs into the molds. Pour the mixture and place a whole flower on each tart. This step is not just decorative: the flower on top provides a scenic touch and adds aroma.
Bake at 356°F (preheated static oven) for 15-20 minutes. The tarts are ready when they are puffed and golden on top.
Useful Tips
You can also use zucchini flowers if you can’t find zucchini blossoms.
Prepare the tarts in advance: they keep well in the fridge and you can reheat them before serving.
For an even more flavorful version, add a pinch of black pepper or a chop of aromatic herbs (thyme, marjoram).
Notes
The ideal molds are muffin tins or ceramic ramekins.
If you want to freeze them, do so before baking. When you want to cook them, put them directly in the oven without defrosting.
Variations
Vegetarian: replace the ham with sautéed zucchini cubes or sautéed mushrooms.
Cheesy: add cubes of scamorza or mozzarella for a melty center.
Without Béchamel: you can replace it with a couple of tablespoons of ricotta for a more rustic effect.
FAQ – Baked Savory Tarts with Zucchini Flowers and Ham
Can I use frozen zucchini flowers?
Yes, but let them thaw completely and dry them well before use.
Can the béchamel be ready-made?
You can use it, but homemade is much more flavorful and customizable.
Can they be cooked in an air fryer?
Yes, at 338°F for about 12-15 minutes, but check the times carefully: each air fryer is different.
The baked savory tarts with zucchini flowers and ham are a treat that you prepare with simple ingredients but that give great satisfaction. Perfect for surprising your guests with an elegant recipe with a delicate flavor. Try them and let me know what you think!
