Squash blossoms have quickly become one of my favorite summer joys. They’re so delicate and pretty, making this Squash Blossom Tart with ricotta and lemon parsley oil an absolute showstopper. What I love most is how easy it is to throw together, yet it feels special and fancy thanks to those bright, beautiful blossoms. Plus, this tart offers a fresh way to enjoy squash blossoms beyond the usual deep-fried versions — because honestly, these lovely flowers deserve to shine in all sorts of dishes.

This recipe is mostly about assembling and baking, and I’ll walk you through each step so you feel totally confident. It’s a wonderful, light summer recipe — perfect if you want to wow your family or guests without spending hours in the kitchen!

What are squash blossoms?

Great question! I have to admit, I wasn’t super familiar with squash blossoms until I saw them stuffed with ricotta and cooked tempura-style one summer. That moment was a total aha — I was hooked right away.

Squash blossoms are the bright, fragile flowers that grow at the ends of zucchini or other squash plants. You usually find them at farmers markets all summer long. They often come separate from the veggies so their delicate petals don’t get crushed. They don’t have a strong flavor, but they add such a lovely, soft touch to any dish along with a charming look that’s hard to beat. If you love cooking with ingredients that are just as pretty as they taste, squash blossoms are a must-try!

Ingredients for this squash blossom galette

• 1 portion of all-butter pie crust, recipe linked in this post!
• 1 cup whole milk ricotta
• 3 cloves garlic, grated
• Salt & freshly ground black pepper, to taste
• 1 lemon, for zest and juice
• 1 cup fresh parsley, about a generous handful
• 1/4 cup fresh mint, a few sprigs
• 2 tablespoons olive oil
• 2 garlic cloves
• 1/4 cup ice water, plus extra if needed
• Salt, to taste
• 10 fresh squash blossoms
• Olive oil, as needed for drizzling
• 1 egg for egg wash

Click here for the crust recipe for this squash blossom tart

Let’s start with the crust since it’s the base for everything! I recommend making your crust first and letting it chill well in the fridge. When you’re ready, lightly flour your work surface and roll the dough out into a large rectangle. Aim for about 1/2 cm thick, around 13 inches by 9 inches — just enough to hold all the goodness.

After rolling, dust a bit more flour over the top, then transfer the dough to a baking sheet lined with parchment paper. Slide it back into the fridge while you get your filling ready — chilling helps keep the crust nice and flaky.

How to make the parsley oil for this squash blossom galette

This is the easiest and most flavorful part — just blend everything together!

Grab a small blender and toss in your fresh parsley, mint, olive oil, 2 garlic cloves, and the juice from your zested lemon. Add 1/4 cup of ice water and a pinch of salt to bring it all to life. Blend it until you get a smooth but still slightly thick green oil. Give it a quick taste and add more salt if you want a bit more punch. Set this vibrant sauce aside for later — it’s going to tie everything together beautifully.

How to make the ricotta filling

In a small bowl, mix together the ricotta, your grated garlic, and the lemon zest. Season with salt and pepper to taste, then stir until it’s smooth and bright. Taste and adjust the seasoning if you need — that lemon zest really wakes up the creamy ricotta and adds a nice zing. This tasty mix will be the soft, flavorful bed for your squash blossoms.

How to assemble this squash blossom tart

Now for the part where it all comes together! First, pull your chilled dough out of the fridge. Spoon your ricotta mixture onto the dough in three big dollops. Spread it gently with a spatula or the back of a spoon, leaving about 2-3 inches clear around the edges — this makes folding easier later.

Next, drizzle small spoonfuls of your parsley oil all over the ricotta. Don’t be shy with this — let it shine! Use the spoon to gently swirl the oil into the ricotta, creating a pretty marbled look. This step makes the tart feel fancy and fresh, and it’s fun to do.

Now, arrange your squash blossoms on top evenly. Keep them close but don’t crowd — you want each blossom to keep its shape and beauty. Drizzle a little olive oil over the blossoms, then sprinkle with salt and a few grinds of black pepper.

Slowly fold the edges of the crust inward, wrapping the blossoms snugly but gently like you’re tucking them in for a cozy rest. Put the tart back in the fridge while your oven heats. This keeps everything tight and lets the dough chill some more for the best texture.

Before baking, whisk your egg and brush an egg wash over the crust edges. This little step is the secret to getting a golden, glossy crust that looks as good as it tastes.

Bake your tart at 375°F for about 30-40 minutes. You’re looking for a beautifully deep golden brown crust. The squash blossoms will slightly wilt but keep their pretty shape — they add such a lovely finishing touch. When it’s done, let it cool just a bit, then slice and serve!

And just like that — you’ve got a gorgeous Squash Blossom Tart that’s ready to impress! It’s delicate, fresh, and bursting with summer flavor.

If you have any questions, want to share how your tart turned out, or just want to chat about squash blossoms, leave a comment below. I love hearing from you! Happy baking!

Storage Tips

If you end up with leftovers, store them covered in the fridge for up to 2 days. The crust might lose a bit of its crispness, so I like to gently reheat slices in a warm oven for a few minutes to bring back that flaky texture. Avoid microwaving if you can — it can make the crust soggy.

Make-Ahead Tips

You can absolutely make the crust and the parsley oil a day ahead. Keep the dough wrapped tight in plastic wrap in the fridge, and store the parsley oil in a sealed container. Prepare the ricotta filling too, then just assemble and bake when you’re ready. This makes your day-of much easier and less rushed.

Variations

Want to mix things up? Try swapping the ricotta for goat cheese or fresh mozzarella for a different creamy texture. You could also add thinly sliced zucchini or cherry tomatoes on top with the blossoms for extra veggie goodness and color. If you like heat, a sprinkle of red pepper flakes over the parsley oil is a great way to add a little kick.

Serving Suggestions

This tart pairs beautifully with a light green salad tossed in lemon vinaigrette or a simple cucumber salad for a fresh, cooling side. A crisp white wine like Pinot Grigio or a light rosé also makes for a lovely match. It works well as a light lunch, a party appetizer, or a casual dinner alongside grilled chicken or fish.

Recipe FAQs

• Can I use frozen squash blossoms?
  Squash blossoms are best fresh because they’re so delicate. Freezing changes their texture and flavor a lot. If you can’t find fresh, try to source them from a farmer’s market or specialty store during summer.
• How do I clean squash blossoms?
  They’re fragile, so handle gently! Gently rinse under cool water and pat dry with a paper towel. Remove the stem and any leftover pollen inside if it’s visible.
• Can I make this tart gluten-free?
  Definitely! Swap your regular pie crust for a gluten-free version you love, or use a simple almond flour crust for a different flavor twist.
• Can I prepare this tart vegan?
  Sure! Use a vegan pie crust, replace ricotta with a plant-based cheese or tofu blend, and skip the egg wash or use a plant milk wash for brushing the crust.