Squash Blossom Tart
I grew different varieties of squash in my garden for 12 years, but I never cooked with squash blossoms before this summer. Their tender petals intimidated me, and I wasn’t quite sure what to cook with them beyond the classic stuffed squash blossom. Recently, I was tempted by the beautiful blossoms at my local market to finally try my hand at incorporating the delicate blooms into a recipe. This Squash Blossom Tart is like a deconstructed stuffed squash blossom, with a buttery puff pastry base, a layer of light ricotta and basil filling, and the delicate squash blossoms layered on top. This tart is peak summer eating to me.
Table of Contents
- Squash Blossom Tart Ingredients
- What are Squash Blossoms?
- Equipment
- Step One—Prepare the Ricotta Filling
- Step Two—Prepare the Squash Blossoms
- Step Three—Assemble the Squash Blossom Tart
- Step Four—Apply an Egg Wash to the Crust
- Step Five—Bake the Tart
- Step Six—Serve & Enjoy!
- More Tasty Appetizers
- Squash Blossom Tart Recipe
Squash Blossom Tart Ingredients
To make this recipe, you will need the following ingredients:
- 235 grams (1 cup) ricotta cheese
- 1 tablespoon lemon zest
- 35 grams (1/3 cup) grated parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 large garlic clove
- One 10 x 10 inch sheet of butter puff pastry
- 4-6 large squash blossoms
- 1 large egg
- Sea salt and fresh black pepper
What are Squash Blossoms?
Squash blossoms are the flowers produced by a squash plant. There are two types of squash blossoms, female blossoms and male blossoms. The female blossoms, once pollinated by their male counterparts, produce squash. The male blossoms will not produce squash; their job is to provide pollen for the female flowers. The squash blossoms you find at the farmer’s market are male squash blossoms because they will never bear fruit.
Another key difference between male and female squash blossoms is their anatomy. Male squash blossoms have a stamen, which is a small stalk covered in powdery pollen. Female flowers do not have a stamen; instead, they have a stigma, which is designed to receive the pollen from the male flowers during pollenation.
Equipment
- Rimmed baking sheet
- Mixing bowl
- Microplane grater
- Pastry or basting brush
Step One—Prepare the Ricotta Filling
Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.
In a medium mixing bowl, use a baking spatula to fold together the ricotta, lemon zest, parmesan, and chopped fresh basil. Use a microplane grater to grate the garlic into the filling. Season the filling with salt and pepper, folding it in to distribute it evenly. Taste the filling and adjust the seasoning as needed.
Step Two—Prepare the Squash Blossoms
Before the squash blossoms are ready for the tart, there are a few small preparations to do. Firstly, if your squash blossoms have long stems, trim these off at the base of the flower. Next, we are going to butterfly the blossoms so they are splayed open. Using a knife, gently make an incision through one side of the flower. Use your hands to gently open the flower so it is flat. Lastly, the stamen (pollen stem) inside the flower needs to be removed. Use your fingers to gently pinch out the stamen.
Step Three—Assemble the Squash Blossom Tart
Unroll the sheet of butter puff pastry on the lined baking sheet. Use a fork to prick holes all over the sheet of pastry. Scoop the ricotta filling into the center of the pastry and spread it out into an even layer, leaving about an inch of crust on all four sides.
Place the butterflied squash blossoms over the filling so the outsides of the flowers are facing up. Whether you need four or six squash blossoms to completely cover the filling will depend on the size of the blossoms. Gently fold the pastry over itself onto the squash blossoms and filling, repeating on all four sides.
Step Four—Apply an Egg Wash to the Crust
In a small bowl, beat together 1 large egg and 1 tablespoon of water. Use a pastry brush or basting brush to apply the egg wash to the tart’s crust.
Step Five—Bake the Tart
Transfer the tart to the preheated oven and bake for 35 minutes, rotating the pan halfway through the baking time.
Step Six—Serve & Enjoy!
Remove the tart from the oven and allow it to cool on the pan for 5 minutes before slicing and serving. Serve the tart warm.
More Tasty Appetizers
If you loved this Squash Blossom Tart recipe, be sure to check out these other delicious appetizer recipes:
Caramelized Onion, White Bean, & Feta Dip
Whipped Feta Dip with Fava Beans
If you make this recipe, please tag me on Pinterest, TikTok, or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Squash Blossom Tart
Equipment
- Rimmed Baking Sheet
- Mixing bowl
- microplane grater
- Pastry or basting brush
Ingredients
- 235 grams ricotta cheese (1 cup)
- 1 tablespoon lemon zest
- 35 grams grated parmesan cheese (1/3 cup)
- 2 tablespoons chopped fresh basil
- 1 large garlic clove
- 1 10 x 10 inch sheet of butter puff pastry
- 4-6 large squash blossoms
- 1 large egg
- Sea salt and fresh black pepper, to taste
Instructions
- Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.
- In a medium mixing bowl, use a baking spatula to fold together the ricotta, lemon zest, parmesan, and chopped fresh basil. Use a microplane grater to grate the garlic into the filling. Season the filling with salt and pepper, folding it in to distribute it evenly. Taste the filling and adjust the seasoning as needed.
- If the squash blossoms have long stems, trim these off at the base of the flower. Using a knife, gently make an incision through one side of the flower, then use your hands to gently open the flower so it is flat. Lastly, the stamen (pollen stem) inside the flower needs to be removed. Use your fingers to gently pinch out the stamen.
- Unroll the sheet of butter puff pastry on the lined baking sheet. Use a fork to prick holes all over the sheet of pastry. Scoop the ricotta filling into the center of the pastry and spread it out into an even layer, leaving about an inch of crust on all four sides.
- Place the butterflied squash blossoms over the filling so the outsides of the flowers are facing up. Whether you need four or six squash blossoms to completely cover the filling will depend on the size of the blossoms. Gently fold the pastry over itself onto the squash blossoms and filling, repeating on all four sides.
- In a small bowl, beat together 1 large egg and 1 tablespoon of water. Use a pastry brush or basting brush to apply the egg wash to the tart's crust.
- Transfer the tart to the preheated oven and bake for 35 minutes, rotating the pan halfway through the baking time.
- Remove the tart from the oven and allow it to cool on the pan for 5 minutes before slicing and serving. Serve the tart warm.
