Zucchini Flower and Prosciutto Ricotta Tart

Zucchini Flower and Prosciutto Ricotta Tart

I love the excitement and anticipation that comes with the change of a new season. There is something so sweet about Spring. The days are slowly becoming longer, the temperatures are becoming milder and the daffodils and ranunculus are beginning to poke their delicate little heads out from the soil.

Nothing says Spring like the bright-golden petals of a zucchini flower!  Do not be put off from their uniqueness, in fact the flowers of zucchinis are a delight and can be made into so many versatile and delicious dishes, like this zucchini flower and prosciutto ricotta tart!


  • 2 sheets frozen puff pastry, thawed
  • 1 cup fresh ricotta
  • 8 slices prosciutto, torn
  • 4 yellow squash, thinly sliced
  • 6 zucchini flowers, halved and stems removed
  • 1 tbsp lemon thyme leaves
  • 2 tbsp white balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • Sea salt and freshly cracked black pepper
  • Parmesan, finely grated, to serve

To make

  1. Preheat oven to 200 degrees celsius.  Score each pastry sheet with a 1cm border. Spread the ricotta within the border and top with the prosciutto.
  2. Place the tarts on a large oven tray lined with non-stick baking paper. Cook for 15-20 minutes or until the pastry is golden brown and puffed.
  3. While the tarts are cooking, place the vinegar, oil, salt and pepper in a small bowl and mix to combine.
  4. Top the tarts with the squash, zucchini and lemon thyme. Drizzle over the balsamic dressing. Sprinkle with finely grated parmesan, sea salt and pepper.  Serve with a fresh garden salad.  Serves 4.  

Other ways to cook zucchini flowers:

  • Stuff zucchini flowers with a mix of fresh ricotta, grated parmesan and basil then roast or fry until golden.
  • Dip zucchini flowers in a light tempura batter and shallow fry in vegetable oil until golden. Serve with lemon wedges and sea salt.
  • Drizzle a tray of zucchini flowers with the baby zucchini attached with olive oil, season and roast with cherry truss tomatoes. Sprinkle with crumbled feta to serve.
  • Add chopped zucchini flowers to a risotto or pasta dishes.

Recipe adapted from Donna Hay


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