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A squash blossom tart sliced into 9 pieces on a baking sheet. A hand is reaching into the frame to grab the bottom left slice.
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Squash Blossom Tart

Inspired by stuffed and fried squash blossoms, this Squash Blossom Tart layers a rich ricotta filling and delicate squash blossoms over a base of buttery puff pastry. Served warm, this is the perfect summer appetizer.
Course Appetizer, Snack
Cuisine Fusion, Italian
Diet Vegetarian
Keyword Easy Recipe, Squash Blossoms, Summer, Summer Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 9 servings
Author Ashley

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.