Torta salata con fiori di zucca, mozzarella e patate.

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a lightly floured surface and fit it into a tart pan.

Prick the bottom of the pastry with a fork to prevent bubbling.

In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

In a mixing bowl, combine ricotta cheese, grated parmesan cheese, eggs, and heavy cream.

Season the mixture with salt, black pepper, lemon zest, and a pinch of nutmeg.

Fold in the sautéed onion and garlic, along with chopped fresh basil.

Gently fold in the zucchini flowers, taking care not to tear them.

Pour the filling into the prepared tart shell, spreading it evenly.

Halve the cherry tomatoes and arrange them on top of the filling.

Bake the tart in the preheated oven for 30-35 minutes, until the filling is set and the pastry is golden brown.

Remove from the oven and let it cool for a few minutes before slicing.

Serve warm or at room temperature, garnished with additional basil if desired.

Spice Level:

Allergens