Zucchini Flower Tart


Zucchini Flower Tart

zucchini flower tart

Jump to Recipe

  1. It’s currently Spring in Sydney, which means zucchini flowers are in season, and my culinary imagination is in full bloom. Picture this: Crisp, golden pastry forming the perfect canvas for tender zucchini blossoms, artfully arranged on a bed of perfectly seasoned ricotta. The flavours are further elevated by the delightful contrast of tangy goats cheese, perfectly mixed with fresh chives. Every bite celebrates the freshness that spring has to offer.
  2. This tart is perfect for entertaining, and the leftovers make for the perfect lunch paired with a salad, or why not have a sneaky slice mid morning with your favourite beverage. It’s versatility makes it a great option for just about any time of day, and it’s stunning presentation will leave a lasting impression on your guests!

zucchini flower tart

Zucchini Flower Tart

This vibrant Zucchini Flower Tart, a delightful blend of creamy ricotta, fresh zucchini blossoms, and tangy goat cheese nestled in a golden, flaky crust.
Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer, Brunch, Entertaining, lunch, Main Course, Side Dish, Snack
Cuisine French
Servings 8


  • 2 sheets of short crust pastry
  • 8-10 zucchini flowers halved and stamen removed
  • 500 g ricotta cheese
  • 2 spring onions finely sliced
  • 3 large eggs
  • 1 handful of chives finely chopped
  • 80 g goat cheese
  • Salt and pepper to taste


  • Preheat your oven to 200°C (392°F).
  • Place your short crust pastry on a baking sheet, prick it with a fork, and blind bake for 10 minutes.
  • In a bowl, mix together the ricotta, eggs, spring onion, and half of the chopped chives until you have a smooth paste. Season with salt and pepper.
  • Remove the pastry from the oven and evenly spread the ricotta mixture over it.
  • Arrange the zucchini flowers on top of the ricotta mixture.
  • In another bowl, mix the remaining chopped chives with goat cheese.
  • Spoon or pipe small dollops of the chive and goat cheese mixture onto the surface of the tart.
  • Bake for 30 minutes at 200°C (392°F). If the edges of the tart are getting too much color, you can turn the oven down to 190°C (374°F).
  • Allow the tart to cool slightly before serving.
  • Serve with a simple tomato salad for a delicious meal.
Keyword courgette, courgette blossoms, courgette flowers, stuffed zucchini flowers, zucchini flower tart, zucchini tart, courgette tart, courgette flowers, zucchini blossoms, zucchini flowers, zucchini tart
zucchini flower tart


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Meet Marianne

brunching, baking and sipping tea


Subscribe to my list

Receive your free food labelling checklist, and stay up to date on the latest recipes and blog posts!

subscribe today

for exclusive news, tips, recipes & blog posts