the savory pie that brings the summer to the table – Italian Cuisine

the savory pie that brings the summer to the table

A savory pie with flowers, yes … but pumpkin! Here's how to prepare this easy recipe and many tips to change it

Every season is good for savory pies. The reason is easy to say: they are easy and quick to prepare, they are prepared with the most disparate ingredients and above all they always save lunch and dinner with simplicity and taste. A starting point for a savory pie to be enjoyed from spring to summer? The pumpkin flower tart!

To cook it takes about an hour, it is also suitable for those who follow a diet vegetarian and on the table makes a great scene.

Here is the recipe, while in our gallery some ideas for some variations on the theme.

The recipe for pumpkin flower tart


To prepare the savory pie with courgette flowers for about 6 people, you need: 10-15 courgette flowers, 1 roll of shortcrust pastry, 150 gr of cow's milk ricotta, 4 eggs, extra virgin olive oil, salt and pepper to taste.


Clean the courgette flowers of the central pistil, wash them well and put them to dry on a tea towel. Meanwhile, spread the roll of pasta brisée in the pan, puncture it on the bottom with the prongs of the fork. Now concentrate on the filling: in a bowl add the ricotta, eggs, salt and pepper. Beat with a fork, until a homogeneous mixture is obtained. If the ricotta available is very compact, pass it through a sieve first.

Now it's time to compose the tart: arrange half of the courgette flowers in the pan, then pour the mixture, finally cover everything with the other half of courgette flowers. Close the tart, folding the edges of the dough inwards.

Finally, bake in a preheated oven at 200 degrees for about 40 minutes. Serve hot or warm.

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