RECIPE 5 | Salty tart with courgette flowers filled with ricotta cheese

For a funny snack, a fanciful aperitif or even a light but tasty meal pick this recipe from our column “Cinque Quinti in cucina con Velia Piade Vini & Affini“! Because when the brisé pasta, encounters courgettes, cheese and aromatic herbs the taste is guaranteed!

Ingredients for 4 people:

  • 1 roll of brisé pasta
  • 6 small courgettes with flower
  • 250 gr of ricotta cheese
  • 50 gr of crumbled parmesan cheese
  • 60/70 gr of cheese like brie or any other cheese that melts
  • 1 egg
  • 2 spoons of milk
  • 1 bunch of aromatic herbs: thyme, marjoram, oregano, chive, mint, basil and parsley
  • Salt and pepper
  • Extra virgin olive oil

Ready? This is a simple but tasty recipe that will surprise your guests. Find below all the steps to cook this salty tart with courgette flowers filled with ricotta cheese.

STEP 1: first thing, let’s prepare the stuffing for the courgette flowers which will also be the base of our tart. Take a capacious bowl and mix the ricotta cheese with a pinch of salt and pepper, a couple of spoons of crumbled parmesan and a spoon of minced aromatic herbs. Blend everything together and put aside.

STEP 2: now take the past roll, open it and lay it over a tart plate. To avoid any swelling of the pasta make some small holes on the base with the help of a fork. Spread a 1 or 2 spoon of the stuffing on the brisé pasta.

STEP 3: with the remaining filling we are going to fill the courgette flowers. Take the courgette flowers, clean them by removing any filament, the pistil and the stem. Now wash them and dry them with care using some blotting paper.

STEP 4: now with the help of a tea spoon stuff the flowers and close them by wrapping the open side on itself.

STEP 5: finally you will have to display the small courgettes with the filled flowers on the tart, as you like it. Afterwords, in a separate bowl mix an egg with some more parmesan cheese, salt, pepper, the remaining aromatic herbs and the milk.

STEP 6: pour the mixture on the tart being careful not to cover the courgette as they need to remain clean and not be covered by the mixture. Add some slices of cheese, like brie or what you have in the fridge in the free spaces, some drops of oil and in the oven! 180° for about 25 minutes but keep a look on it as each oven has its own story 🙂

STEP 7: while the tart is cooking you have the time to set the table, uncork a fresh bottle of Dedalo and taste a generous glass of our Monferrato Bianco DOC. When the tart is golden you can take it out.

Cut the salty tart with courgette flowers filled with ricotta cheese into small slices and serve hot. Enjoy!

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If you missed our first e-book containing 8 recipes to be combined with our Red Wine you can download it HERE!

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