Directions
- 1Cut the base off zucchini flowers.
- 2Remove the pistil from some of the zucchini flowers.
- 3Cut the base and open the zucchini flowers.
- 4Chop the remaining zucchini flowers coarsely with a knife.
- 5Place the ricotta in a bowl and mash it with a potato masher until smooth.
- 6In another bowl, crack three eggs and beat them with a fork.
- 7Add the eggs to the ricotta and mix with a spatula.
- 8Add the chopped zucchini flowers.
- 9Chop anchovies and add them to the bowl.
- 10Tear basil leaves by hand and add them to the bowl.
- 11Add grated Parmesan cheese, red pepper flakes, and lemon zest.
- 12Add olive oil, salt, and pepper.
- 13Mix well with a spatula.
- 14Place a sheet of brisée pastry in a tart pan, making sure it adheres to the edges.
- 15Prick the bottom of the pastry with a fork.
- 16Pour the filling into the pan and spread evenly.
- 17Separate the petals from the remaining zucchini flowers, and cover the surface of the pie with the petals.
- 18Bake at 200°C for 35-40 minutes, turning the pie halfway through.
- 19Turn off the oven and leave the pie inside with the door open for another 10 minutes.
- 20Remove from the oven and let it cool for 10 minutes.
- 21Cut a slice and serve.
Ingredients
- 12 zucchini flowers
- 300 g sheep's ricotta
- 3 large eggs
- 5 anchovies in oil
- 50 g Parmigiano Reggiano
- fresh basil
- dried chili pepper
- 1 lemon
- oil
- salt
- pepper
- 200 g flour 00
- 100 g cold butter
- 45 g cold water
- 5 g fine salt
Equipment
cutting boardknifebowlpotato masherforkspatulagratertart pan
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