Zucchini Flower tart recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mashed tofu

Cottage cheese is lower in calories and maintains a creamy texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a vegan option that adds a cheesy flavor.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a healthier coating alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more economical choice for frying.

Place flour, cold butter, eggs, grana padano cheese, and a pinch of salt in a mixer.

Mix for 1-2 minutes until a nice dough forms.

Transfer the dough to a flat surface and knead for 2-3 minutes.

Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

Prepare zucchini flowers by mixing ricotta cheese, egg, and anchovies in a small bowl until smooth.

Fill each zucchini flower with 1-2 teaspoons of the ricotta mixture.

In a medium-sized pan, heat a few tablespoons of extra virgin olive oil over medium heat.

Gently add the zucchini flowers to the pan and sauté for 3-4 minutes, flipping them once.

Prepare a springform pan by covering the bottom with parchment paper.

Arrange the sautéed zucchini flowers in a circular pattern at the bottom of the springform pan.

Roll the chilled dough into a thick 1-inch circle.

Place the dough on top of the zucchini flowers and make holes in the surface with a fork or knife to allow air to escape while baking.

Bake the tart in a preheated oven at 400°F for 35 minutes.

Once cooked, flip the tart onto a serving plate and gently remove the pan and parchment paper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens