Torta salata di fiori di zucca

55 mins
Serves 1
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Directions

  1. 1Cut the base off zucchini flowers.
  2. 2Cut the base off zucchini flowers.
  3. 3Cut the base off zucchini flowers.
  4. 4Remove the pistil from some of the zucchini flowers.
  5. 5Remove the pistil from some of the zucchini flowers.
  6. 6Remove the pistil from some of the zucchini flowers.
  7. 7Cut the base and open the zucchini flowers.
  8. 8Cut the base and open the zucchini flowers.
  9. 9Cut the base and open the zucchini flowers.
  10. 10Chop the remaining zucchini flowers coarsely with a knife.
  11. 11Chop the remaining zucchini flowers coarsely with a knife.
  12. 12Chop the remaining zucchini flowers coarsely with a knife.
  13. 13Place the ricotta in a bowl and mash it with a potato masher until smooth.
  14. 14Place the ricotta in a bowl and mash it with a potato masher until smooth.
  15. 15Place the ricotta in a bowl and mash it with a potato masher until smooth.
  16. 16In another bowl, crack three eggs and beat them with a fork.
  17. 17In another bowl, crack three eggs and beat them with a fork.
  18. 18In another bowl, crack three eggs and beat them with a fork.
  19. 19Add the eggs to the ricotta and mix with a spatula.
  20. 20Add the eggs to the ricotta and mix with a spatula.
  21. 21Add the eggs to the ricotta and mix with a spatula.
  22. 22Add the chopped zucchini flowers.
  23. 23Add the chopped zucchini flowers.
  24. 24Add the chopped zucchini flowers.
  25. 25Chop anchovies and add them to the bowl.
  26. 26Chop anchovies and add them to the bowl.
  27. 27Chop anchovies and add them to the bowl.
  28. 28Tear basil leaves by hand and add them to the bowl.
  29. 29Tear basil leaves by hand and add them to the bowl.
  30. 30Tear basil leaves by hand and add them to the bowl.
  31. 31Add grated Parmesan cheese, red pepper flakes, and lemon zest.
  32. 32Add grated Parmesan cheese, red pepper flakes, and lemon zest.
  33. 33Add grated Parmesan cheese, red pepper flakes, and lemon zest.
  34. 34Add olive oil, salt, and pepper.
  35. 35Add olive oil, salt, and pepper.
  36. 36Add olive oil, salt, and pepper.
  37. 37Mix well with a spatula.
  38. 38Mix well with a spatula.
  39. 39Mix well with a spatula.
  40. 40Place a sheet of brisée pastry in a tart pan, making sure it adheres to the edges.
  41. 41Place a sheet of brisée pastry in a tart pan, making sure it adheres to the edges.
  42. 42Place a sheet of brisée pastry in a tart pan, making sure it adheres to the edges.
  43. 43Prick the bottom of the pastry with a fork.
  44. 44Prick the bottom of the pastry with a fork.
  45. 45Prick the bottom of the pastry with a fork.
  46. 46Pour the filling into the pan and spread evenly.
  47. 47Pour the filling into the pan and spread evenly.
  48. 48Pour the filling into the pan and spread evenly.
  49. 49Separate the petals from the remaining zucchini flowers, and cover the surface of the pie with the petals.
  50. 50Separate the petals from the remaining zucchini flowers, and cover the surface of the pie with the petals.
  51. 51Separate the petals from the remaining zucchini flowers, and cover the surface of the pie with the petals.
  52. 52Bake at 200°C for 35-40 minutes, turning the pie halfway through.
  53. 53Bake at 200°C for 35-40 minutes, turning the pie halfway through.
  54. 54Bake at 200°C for 35-40 minutes, turning the pie halfway through.
  55. 55Turn off the oven and leave the pie inside with the door open for another 10 minutes.
  56. 56Turn off the oven and leave the pie inside with the door open for another 10 minutes.
  57. 57Turn off the oven and leave the pie inside with the door open for another 10 minutes.
  58. 58Remove from the oven and let it cool for 10 minutes.
  59. 59Remove from the oven and let it cool for 10 minutes.
  60. 60Remove from the oven and let it cool for 10 minutes.
  61. 61Cut a slice and serve.
  62. 62Cut a slice and serve.
  63. 63Cut a slice and serve.

Ingredients

  • 12 zucchini flowers
  • 12 zucchini flowers
  • 12 zucchini flowers
  • 300 g sheep's ricotta
  • 300 g sheep's ricotta
  • 300 g sheep's ricotta
  • 3 large eggs
  • 3 large eggs
  • 3 large eggs
  • 5 anchovies in oil
  • 5 anchovies in oil
  • 5 anchovies in oil
  • 50 g Parmigiano Reggiano
  • 50 g Parmigiano Reggiano
  • 50 g Parmigiano Reggiano
  • fresh basil
  • fresh basil
  • fresh basil
  • dried chili pepper
  • dried chili pepper
  • dried chili pepper
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • oil
  • oil
  • oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 200 g flour 00
  • 200 g flour 00
  • 200 g flour 00
  • 100 g cold butter
  • 100 g cold butter
  • 100 g cold butter
  • 45 g cold water
  • 45 g cold water
  • 45 g cold water
  • 5 g fine salt
  • 5 g fine salt
  • 5 g fine salt

Equipment

cutting boardknifebowlpotato masherforkspatulagratertart pan