First clean the flowers: wash them, dry them, then remove the base and the internal pistil.
Unroll the pastry and spread it on a surface, on its own parchment paper, then fill it with the mozzarella and pecorino (and, if you want, even a little pepper).
Start arranging the courgette flowers radially over the pastry (you have the choice of whether or not to leave the cornice freer).
If you want, season with a pinch of salt (keep in mind that the pecorino is quite tasty, so put a little), then cook for about 15-20 minutes or until the edges and the bottom are not golden brown, in a preheated oven heated to 220 ° C.
The savory pie with courgette flowers is ready, just leave it to cool and then serve.
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