The savory tart with squash blossoms is a delicious and tasty dish perfect for summer, it is quick to prepare and delicious to enjoy cold. You can make this recipe for a trip or a picnic or simply for an aperitif with friends.
If you like savory appetizers don’t forget to read the recipe
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 302.08 (Kcal)
- Carbohydrates 25.22 (g) of which sugars 1.38 (g)
- Proteins 8.68 (g)
- Fat 19.04 (g) of which saturated 11.62 (g)of which unsaturated 6.04 (g)
- Fibers 0.73 (g)
- Sodium 803.62 (mg)
Indicative values for a portion of 70 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 for 6 people
- 1.6 cups all-purpose flour
- 7 tbsps butter
- 2.5 tbsps water (cold)
- 2 eggs
- 4 tbsps milk
- 1/2 cup Pecorino cheese
- to taste salt
- 10 squash blossoms
Tools
- 1 Knife
- 1 Cutting board
- 1 Baking tray
Procedure
Making a good savory tart with squash blossoms is very easy, I suggest preparing the fresh base following the instructions below.
Let’s start by preparing a delicious homemade shortcrust pastry, it only takes a few seconds but if you don’t have time you can also use the ready-made one.
After kneading the base for the savory tart, let the dough rest in the refrigerator for a few hours, this way the butter will solidify and the dough will be easier to roll out.
Roll out the shortcrust pastry using a rolling pin to obtain a round shape with a thickness of about 1/16 inch. I use a ceramic mold for my quiches, so I don’t have to use parchment paper, butter, or poke the dough with a fork to prevent it from puffing up during baking.
Preheat the oven in static mode to 392°F.
Put the eggs, Pecorino cheese, and a pinch of salt in a bowl and beat the ingredients together to obtain a thick and rich batter.
Pour the mixture onto the savory tart and let it rest on a surface while waiting to add the final touch: the squash blossoms.
Now that the base and filling are ready, cut the squash blossoms on one side and remove the pistil. Complete the tart by using blossoms of the same height so they look more harmonious and the result is more elegant.
Bake in a hot oven for 20-25 minutes, when the tart is golden you can take it out and let it cool on a rack.
Your quiche with squash blossoms is ready
Plating Tips:
You can serve the squash blossom tart whole in the center of the table or sliced for your guests. For an egg-free version, you can replace them with homemade béchamel (read the recipe here), possibly also lactose-free.
Wine Pairing for Savory Tart:
I recommend pairing the squash blossom tart with a good glass of dry white wine such as a Gavi or a Fiano D’Avellino. If you want to serve the savory tart as an aperitif, you can also serve it with a beer, perhaps a Double Malt or Trappist.
