Yesterday I made good use of some of my courgette flowers I had in the garden. This year I managed to get only a few courgettes. I think the constant rain we had in the summer has prevented them from growing properly.
All the flowers left were male ones; once the plant has been pollinated and you can see that the courgettes have appeared, you are free to pick all the flowers without the miniature courgette (the female ones) at the base.
So far I have only dipped them in batter and fried them. Very tasty indeed, but I have seen people can make different uses of them. They can be very nice added to salads and pasta dishes. This time I have experimented and I have put them in a pie.
I cooked the courgettes, added ricotta and eggs and put the flowers on top covered with grated Parmesan. It made a good rustic and tasty dinner. I am keen on preparing vegetarian meals from time to time. They can be even more tasty than meat and healthier too.
If you have plenty of flowers you can mix them up with the courgettes instead of putting them on top.
- Prep Time : 30 minutes
- Cook Time : 30 minutes
- flour – 250 g
- butter – 100 g
- egg – 1
- For the filling:
- eggs – 2
- zucchini (courgettes) – 3
- onion – 1
- garlic – 2 cloves
- ricotta cheese – 250 g
- grated Parmesan – 4 tbsp
- grated parsley – 1 tbsp
- salt and pepper
- zucchini (courgette) flowers – 10
- breadcrumbs – 3 tbsp
- olive oil
First let’s make the short crust pastry.
On your working top mix together the flour, egg and diced butter. Work first with your knife then with the help of your hands mix the ingredients well to get a nice and smooth dough.
If it feels sticky on your hands put it in the fridge for 30 minutes. Grease a round baking tray and cover it all with the pastry. Pinch it all over with a fork and put it in a hot oven for 20-25 minutes at 200 C.
Clean the zucchini flowers by taking the stems off; then wash them gently in running water.
To make the filling, cut the zucchini into small cubes. Chop the onion finely and stir fry it in a pan with 2 tbsp of olive oil and the sliced garlic cloves. Then add the zucchini and the parsley, salt and pepper and cook it for 15 minutes until they are soft.
Let it cool down and add the ricotta, the egg yolks, 2 tbsp of Parmesan, 2 tbsp of olive oil and stir well. Beat the egg whites until firm with a pinch of salt and incorporate them well with the filling.
When the pastry is cooked, take it out of the oven and let it cool down. Pour the filling on it.
Brush the flowers with a little olive oil and lay them onto the filling. Sprinkle some breadcrumbs and grated Parmesan on top.
Cook the pie at 200C for 30 minutes until it gets a brownish look.
21 thoughts on “Rustic Ricotta Pie with Zucchini Flowers”
How gorgeous is that pie? Love it – Our courgettes are all but done now – I wish I’d done something as inventive with the flowers.
Alida, it looks so inviting! Love your patch! I didn’t have any courgettes this year either, even though I planted it three times: it was too hot for it to grow…
Such a lovely recipe, haven’t cooked anything yet with zucchini flowers..
Dear Alida, I love the new look.
This dish is wonderful. Blessings, Catherine xo
This is lovely! Simple and real. The way food should be!
Look delicious Alida and love your new blog look! 🙂
What a beautiful Italian pie! I just found your blog and am following you via email, FB, and now on Twitter. I hope that you’ll join me too on my Italian blog, “la bella vita”.
Ciao, have a beautiful day too!
This looks amazing, such a great use for the courgette flowers!
Well I’m very happy with rustic and even happier with vegetarian so this pie looks ideal for me. I really must try cooking with courgette flowers – it took a while, but at last we have courgettes.
Generalmente in questo periodo le zucchine nei nostri orti casalinghi si vedono ben poco. Vogliono tanto sole! Io ci sto riprovando con una varietà che dovrebbe dare i suoi frutti a ottobre… Speriamo bene! Intanto mi gusto la tua torta con un sorriso, perché ho appena aperto il frigo che traboccava di fiori di zucca che mi hanno regalato ieri e un bel cesto di ricotta fresca fresca che ho acquistato stasera!!! Sarà un segno del destino??? Un abbraccio e complimenti per questa splendida torta!
Your vegetable patch is awesome! However you are just stunning… what in the world are you blogging about food for? Your a great cook but should be a model… you are absolutely gorgeous! BELLA! Love the post and you should be on tv.!
Alida, I am jealous of your lovely vegetable garden. this is such a wonderful pie with courgette flowers.
Che bello avere un orto dove piantare e veder crescere le piante, almeno sai che mangi ortaggi genuini! Ottima la tua torta di ricotta e zucchine, mi piace proprio, brava!Ciao
Alida, hai un bellissimo orto e questo rustico deve essere ottimo.
Buon fine settimana
What a FABULOUS recipe, I LOVE it! Karen
Great recipe and also original! The plums pie looks so good!!! Sorry I¨ve been missing some posts… Have a nice weekend 🙂
thank you. Yes I only got a few courgettes and more flowers instead! My salad has done better this summer but just in the last couple of months when the weather improved.
This looks really good Alida, It’s so great that you have your own garden : )
What a wonderful way to use corgette flowers, gorgeous recipe Alida: ) Loved your veg garden!
I have a huge crop of courgette blossoms and a whole new container of fresh ricotta. I hope to make this before i depart for Italy on Saturday this week. I hope that it freezes if we do not eat all of it before we leave! 😀
that’s great! Please let me know how it turned out. I would think it is Ok to freeze. Enjoy your holiday! x