zucchini tart Archives - Proud Italian Cook

Delicate zucchini blossoms and thin ribbons of squash pressed into cheesey flavored ricotta highlight this summer bounty tart and it’s nothing short of perfection!Zucchini blossoms need to be showcased and this is the perfect canvas.

Thanks to convenient store bought puff pastry, it makes everything look so elegant when laid upon it and it tastes out of this world.
Crunchy, flaky, buttery!

Even if it sticks together because you might have left it out of the fridge too long and you couldn’t unfold it like you wanted to, ( cough cough), it still looks pretty and no one would even have a clue that you had a problem.Here’s how you make it.

RICOTTA MIXTURE

In a bowl mix 2 heaping cups of drained ricotta

1 egg

fresh snipped basil

3 different shredded cheeses, I used romano, mozzarella and an aged chedder. At least 1/4 cup each or even more to taste. My advice, taste mixture before you add the egg.

Salt and pepper

TOPPING

In a saute pan with olive oil and 1 clove of crushed garlic, saute ribbons of zucchini, yellow squash and your zucchini blossoms for a quick minute or two until slightly wilted.

PUFF PASTRY

Line a baking sheet with parchment and unfold your cold puff pastry sheet right on to it. Lightly roll it till seams are flat and sheet looks even all around. Take a pairing knife and make a 1/2 inch border all the way around being careful not to cut through. Take a fork and prick the pastry all within the border so air can get through.

Just spread the ricotta mixture, (you’ll have extra to do another one) within the border and then lay your sauteed squash on top and dot with a few cherry tomatoes and a little drizzle of olive oil.

I like to brush my edges with olive oil and a sprinkling of romano cheese.

Cook in a 350 degree oven until edges are dark golden and crispy and so is the bottom, at least 1/2 hour could be more. Ovens vary so just check it.

ENJOY!