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–+ servings

Squash Blossom Tart

Squash blossoms are one of the most magical ingredients in the world, and this tart allows them to truly shine. This tart is simple with a ricotta layer swirled with parsley mint oil, and then layers the blossoms on top, making a beautiful, flavorful summer tart. It's the perfect recipe for when you don't know what to do with your squash blossoms!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices

Ingredients

  • 1 portion of all-butter pie crust, recipe on this blog and linked in the blog post above, chilled and ready to be rolled out
  • 1 cup whole milk ricotta
  • 3 cloves garlic, grated
  • Salt & black pepper to taste
  • 1 lemon, for zest and juice
  • 1 cup fresh parsley, one large handful
  • 1/4 cup fresh mint, about a few sprigs
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1/4 cup ice water, plus more as needed
  • Salt to taste
  • 10 squash blossoms
  • Olive oil as needed
  • 1 egg, for egg wash

Instructions 

  1. Lightly flour a work surface and roll out the pie crust into a large rectangle. You want it to be about 1/2 cm thick and at least 13 inches long and 9 inches wide.
  2. When you have reached your desired size, lightly flour the top and transfer the dough to a parchment-lined baking sheet. Let the dough chill in the fridge while you prepare the other ingredients.
  3. Preheat the oven to 375°F.
  4. In a small bowl, add the ricotta, 3 cloves of minced or grated garlic, and the zest from one lemon. Add salt and pepper to taste. Stir to combine, taste and season and stir again. Set this aside.
  5. In a small blender, add the parsley, mint, olive oil, 2 garlic cloves and the juice from the whole zested lemon. Drizzle in 1/4 cup of ice water and season with a generous pinch of salt. Blend this until you form a smooth (but thick) green parsley oil. Season with more salt, if needed. Set aside.
  6. Remove the tart crust from the fridge and add the ricotta in three large dollops. Use a knife or spatula to smooth out the ricotta, leaving about 2-3 inches open from the edge of the tart.
  7. Drop small teaspoons of the parsley oil among the ricotta. Use the spoon you used to drop the oil on the ricotta to swirl it into a nice design. Make sure it's something you'd like people to see!
  8. Evenly layer the squash blossoms on top of the ricotta and parsley oil. You want them touching, but not covering each other. Drizzle these with a touch of olive oil and sprinkle with a pinch of salt and a few cracks of black pepper.
  9. Fold up the sides of the tart, as if nestling in the squash blossoms. Chill this in the fridge while the oven reaches its needed temperature.
  10. Whisk up one egg to make an egg wash.
  11. When the oven is ready, remove the tart from the fridge and right before baking, brush the egg wash on the edges of the tart.
  12. Bake the tart at 375°F for 30-35 minutes or until the crust is deeply golden.
  13. Slice and serve with a bright lemony salad or with your favorite brunch fixings!