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Seven years ago, when I was planning my wedding and the florist asked me what I would like to put in my bouquet, I joked that my favorite flowers are those that I can eat. If I ever end up stranded on a desert island with only one food, I hope it’s artichokes! Second in my top-ten list of edible flowers are zucchini and squash blossoms. They are gorgeous and ethereal (back to that wedding bouquet idea!), and quite popular in the cuisines of the Eastern Mediterranean, from Greece to Turkey and, of course, Italy.
Here in the US they used to be pretty hard to find, but lately I have seen them at farmers’ markets and large organic supermarkets, and don’t think I’ve ever been able to pass them up. When I was growing up, my mom would serve them as a special treat stuffed with mozzarella and anchovies and then battered and fried. That’s probably still my favorite way to enjoy them, but I can see how some of you would prefer something lighter, and quicker.
Zucchini flowers (actually, any kind of squash produces this type of blossoms) have a delicious subtle flavor, slightly sweet and herbal, that will remind you of young zucchini, and a chewy texture. That’s why you will love them raw, as a colorful addition to salads, or in pastas and soup. They also make a wonderful topping for pizzas and savory tarts (tarts – not pies! Why hide something this pretty?). Make sure to check the inside of the flowers well before you add them to your food, since some bugs can also appreciate gourmet ingredients!
Ingredients
- 1 sheet unsweetened frozen puff pastry (or make your own!)
- 1 basket large ripe strawberries
- 12 asparagus
- 1 zucchini 4 to 6 zucchini blossoms/flowers
- 3 eggs (only 2 if extra-large)
- 2 tablespoons freshly grated parmigiano or grana cheese
- salt and pepper
Directions
Pre- heat your oven to 375 F (do NOT use your convection setting).
Eliminate the hard bottom part from the asparagus stems. Blanch the asparagus for 2 minutes in slightly salted boiling water, drain them and place them in an ice bowl to preserve their green color.
Cut the zucchini and the strawberries into thin slices.
line a 10 x 7" or a 9 x 9" baking sheet with parchment. Roll the puff pastry into a rectangle , place pastry on a baking sheet, trimming the edges with a sharp knife. leaving about 1 extra inch from the sheet edges to mark a rectangle. Using a fork or a toothpick, pierce dough at 1/2-inch intervals. Arrange the strawberries (set a few aside for later), the asparagus, the zucchini and the blossoms on top of the tart. Lightly beat the eggs with salt, pepper and the grated cheese, and pour over the tart. Decorate with the strawberries that were set aside.Bake for about 20 to 30 minutes or until golden, and serve warm accopanied by a simple arugola salad.
https://dinnerinvenice.com/2013/04/11/zucchini-flower-and-strawberry-savory-tart/
The first time I ate zucchini blossoms with cheese and anchovies I fell in love. With the food, not a person! They are amazingly wonderful. This tart looks awesome, fresh, lovely and an interesting combination of flavors.
I know Ronnie, they are just heavenly!!!!
This tart is beautiful. Loving the colors! I love squash blossoms. I get so excited when they start to show up at my local farmers market!
Someone from Mexico left a comment under my Facebook post saying that they also taste great in cheese quesadillas 🙂
Such attention to detail – and I love that it is square.
I have never tried to cook marigolds, just used them raw in salads… Why don’t you test this and let me know?
Oh my, you are so fortunate that Flowers are appearing already in Markets in New York. How beautiful and a great idea~ I am sharing dear.
Buona Giornata!
Smiles,
barbara
Sunday at the Giacomettis
WOW. That looks amazing!
Very pretty! Luckily enough one of our local markets usually has zucchini blossoms in season. And I love them. My nonna would make them just like your Mom, stuffed with mozzarella and anchovies and fried. Are you sure you’re not secretly napoletana?
just exquisite
Okay, I have a million things to say about this recipe!!!! Strawberries in a savory tart?!? I am obsessed. I’ve stuffed zucchini blossoms but never thought of something so simple and perfect as using them in a tart like this. I can’t wait to try this recipe next time I get my hands on some blossoms.
Never tried zucchini flowers before but these look gorgeous!
Gorgeous! I like the sound of the zucchini blossoms with the strawberries. Yummy
Great combination! Trying to figure out how this tastes…Only one way tot find out is to make it!
This looks amazing and I love squash blossoms, but never see them, I hope I can find them. Just had ramps and they were so awesome.
This tart is beautiful.
What a refreshing dish! Love the simplicity and beauty! 🙂 ally
I’ve only tried them stuffed… but this looks wonderful! what a GREAT idea!