- Category: Entertaining Ideas
Picking zucchini blossoms in season from the garden make this tart extra special. Not to worry—zucchini squash adds just as much colour and flavour as a topping as well
Ingredients
Instructions
- StepPreheat oven to 400°F (200°C).
- StepPlace pie crust into pie plate and flute edge of crust; set aside.
- StepIn a bowl, whisk together ricotta cheese, eggs, 1/4 cup (60 mL) of the parmesan cheese, basil, 1 tbsp (15 mL) of the butter, chives, garlic, salt, and pepper until smooth. Pour into pastry crust and spread evenly. Place zucchini blossoms decoratively on top. Brush with remaining butter and sprinkle with Parmesan cheese.
- StepBake on bottom rack of oven for about 20 minutes or until pastry is golden and knife inserted in centre comes out clean.
Notes
Zucchini Variation: Thinly slice 1 small green or yellow zucchini and substitute for the zucchini flowers.
Smooth Cottage Cheese Variation: Substitute for ricotta cheese.
Nutritional Information
One Serving 1/6 Recipe
| Calories | 270 |
|---|---|
| Protein | 11 g |
| Carbohydrates | 13 g |
| Fat | 19 g |
| Sodium | 320 mg |
| Fibre | 1 g |
| Calcium | 165 g |
