I just love these flowers! Back in Greece we are frying them smothered in beer batter, stuffing them with rice and dill and of course we are using them in pie fillings.
Today I have a simple way of using them, this tart is perfect if you’ve never used zucchini Blossoms before.
Next time you’re in a farmers market, grab some zucchini with blossoms attached and try this recipe. It’s sooo good!
For the dough
1 2/3 cup flour (I used 1 cup of whole and 2/3 cup all purpose white)
1/2 teaspoon salt
1/2 teaspoon baking Powder
100 ml extra virgin olive oil
100 ml water
For the filling
1 tablespoon grated Parmesan cheese
2 medium green zucchini, sliced
1 yellow zucchini sliced
3 heaped tablespoons of yoghurt
250 grams grated Feta cheese
2 sprigs thyme, leaves
a pinch of salt
4 to 5 zucchini blossoms rinsed (cut the stems and remove the ovary)
1/3 red bell pepper, cut into pieces
A few leaves of Basil for garnish and flavor
How to make
Using a bowl mix the dry ingredients, flour, flour, salt and baking powder.
In a cup mix the oil with the water. Start to add gradually the oil and water liquid to the dry mixture and knead briefly to have a soft dough. Wrap the dough with plastic and refrigerate for 30 minutes.
Preheat the oven to 390 degrees.
Using a bowl mix the yogurt with eggs, feta cheese, thyme and a little salt & pepper.
Remove the dough from the refrigerator and place on lightly floured surface. Roll the dough using a floured rolling pin. Open it thin about ¼ of an inch. (click to enlarge)
Grease a baking dish or tart pan and place the dough. Sprinkle some parmesan over the tart shell and add half of the yogurt and feta mixture. Add the zucchini slices and cover with the rest of the yogurt mixture. Add the zucchini blossoms on top opening them, add a piece of red pepper in the ovary area and finish by spreading the rest of the red pepper pieces all around the tart.
Bake for 45 – 50 minutes, remove from the oven let the tart rest for 5 minutes, decorate with basil leaves and serve!