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A fresh and delicate summer tart featuring squash blossoms, ricotta cheese, and a vibrant lemon parsley oil, wrapped in a flaky all-butter pie crust.

Ingredients

Scale
  • 1 portion all-butter pie crust (about 13 x 9 inches rolled to 1/2 cm thickness)
  • 1 cup whole milk ricotta
  • 3 cloves garlic, grated
  • Salt and freshly ground black pepper, to taste
  • 1 lemon, zested and juiced
  • 1 cup fresh parsley (about a generous handful)
  • 1/4 cup fresh mint (a few sprigs)
  • 2 tablespoons olive oil
  • 2 garlic cloves (for parsley oil)
  • 1/4 cup ice water, plus extra if needed
  • Salt, to taste (for parsley oil)
  • 10 fresh squash blossoms
  • Olive oil for drizzling
  • 1 egg (for egg wash)

Instructions

  1. Make the all-butter pie crust according to linked recipe and chill well in the refrigerator.
  2. Lightly flour work surface and roll chilled dough into a 13 by 9 inch rectangle, about 1/2 cm thick.
  3. Dust the dough again with flour on top and transfer to a parchment-lined baking sheet, then chill in fridge.
  4. Prepare the parsley oil: in a small blender, combine fresh parsley, mint, 2 cloves garlic, 2 tablespoons olive oil, juice of one lemon, 1/4 cup ice water, and a pinch of salt. Blend until smooth but slightly thick. Adjust salt if needed and set aside.
  5. In a small bowl, mix ricotta, grated 3 cloves garlic, lemon zest, salt, and pepper to taste until smooth and bright in flavor.
  6. Remove dough from fridge. Spoon ricotta mixture into three large dollops onto dough center, then spread gently leaving 2-3 inches border around edges.
  7. Drizzle small spoonfuls of parsley oil over ricotta, swirling gently to create a marbled effect.
  8. Arrange 10 fresh squash blossoms evenly over ricotta mixture, not crowded, to maintain their shape.
  9. Drizzle blossoms lightly with olive oil, and season with salt and freshly ground black pepper.
  10. Fold edges of the crust inward over the filling, tucking blossoms gently and snugly.
  11. Chill assembled tart in fridge while preheating oven.
  12. Whisk egg and brush egg wash over crust edges for a golden, glossy finish.
  13. Bake tart at 375°F (190°C) for 30-40 minutes until crust is deep golden brown and blossoms slightly wilted but intact.
  14. Let tart cool slightly, slice, and serve.

Notes

Squash blossoms are delicate; handle gently and rinse under cool water, pat dry, and remove stems and pollen before using., Leftovers can be refrigerated covered for up to 2 days. Reheat gently in warm oven to restore crispness; avoid microwave to prevent soggy crust., Make crust and parsley oil a day ahead, keep properly wrapped and sealed for ease on baking day., Variations include swapping ricotta for goat cheese or mozzarella, adding thinly sliced zucchini or cherry tomatoes, or adding red pepper flakes to parsley oil for spice., To make gluten-free, use a gluten-free pie crust or almond flour crust instead of all-butter crust., Vegan adaptation: use vegan pie crust, plant-based cheese or tofu blend instead of ricotta, and substitute egg wash with plant milk for brushing., Pairs well with light green salad with lemon vinaigrette, cucumber salad, white wine like Pinot Grigio or light rosé, grilled chicken or fish.

Nutrition

Find it online: https://cozyovenkitchen.com/squash-blossom-tart/