Torta rustica ai fiori di zucca

Preheat the oven according to the pastry instructions.

Roll out the puff pastry and place it in a pie dish.

In a bowl, mix together the cooking cream, eggs, and a pinch of salt.

Add the diced provolone and pancetta to the mixture.

Gently fold in the fresh zucchini flowers, being careful not to break them.

Pour the filling into the pastry shell.

Bake in the oven until the pastry is golden and the filling is set.

Equipment Needed

Spice Level:

Allergens