Tatin of Stuffed Zucchini Flowers
- Vegetarian
- Energy Kcal 647
- Carbohydrates g 44.5
- of which sugars g 7.4
- Protein g 22.9
- Fats g 41.9
- of which saturated fat g 21.73
- Fiber g 6
- Cholesterol mg 169
- Sodium mg 743
- Difficulty: Average
- Prep time: 30 min
- Cook time: 55 min
- Serving: 4
- Cost: Average
PRESENTATION
This zucchini flower tatin is like a burst of sunshine—really, it just lights up the table with those fresh spring vibes. And look, it’s using a classic French technique: flipping a tart upside down. But here’s the twist—it's got flavors inspired by the beautiful countryside. Stuffed with creamy ricotta and a hit of sun-dried tomatoes, these stuffed zucchini flowers just melt in your mouth. So tender, and still keeping that just-picked vibe. The crust? Oh, it’s a rustic, nutty whole wheat base that adds an earthy crunch. Really sets off the moist ricotta filling.
Honestly, this dish feels like a spring celebration—fresh produce, lighter food, and the fun of trying something new. On a spring night, when everything smells green and alive, this savory tatin recipe is perfect. And you know what? It’s great as an appetizer or even a vegetarian dinner. People swap in fennel or shallots based on what’s at the market, but let’s be honest, the stuffed zucchini flowers are the star. When baked until crispy, and the crust turns golden, it's just right.
Fans of baked zucchini flowers will love how the flavors mix with the tangy sun-dried tomatoes, giving it a Mediterranean kick. Pretty much a delight. And across regions, you’ll find little twists—sometimes a summer squash blossom, sometimes fresh herbs. All these variations make it a celebration of the season. For anyone who loves savory pastry recipes or wants something special for a spring gathering, this dish has that feeling of new beginnings. So... Really, pull everyone to the table for a taste of spring. Can’t go wrong with this one.
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INGREDIENTS
- Ingredients for the Spelt Shortcrust Pastry
- Whole grain farro flour 1 ⅓ cup (155 g)
- Type 00 flour ½ cup (60 g)
- Butter 3.5 oz (100 g) - cold from the fridge
- Water 5 tbsp (70 g) - icy
- Fine salt to taste
- for the Stuffed Zucchini Flowers
- Zucchini flowers 11
- Sheep's milk ricotta cheese ¾ cup (220 g)
- Grana Padano PDO cheese 1.5 oz (40 g)
- Sun-dried tomatoes in oil 2 ½ tbsp (35 g)
- Eggs 1 - small
- Fine salt to taste
- Black pepper to taste
- for Filling and Garnishing
- Baby Zucchini (summer squash) 6
- Grana Padano PDO cheese 1.8 oz (50 g)
- Mint to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Tatin of Stuffed Zucchini Flowers
To make the tatin of stuffed zucchini flowers, first prepare the spelt shortcrust pastry: in a food processor with a steel blade, add the whole spelt flour and all-purpose flour 1, add the cold butter from the fridge 2 and salt 3
and blend to obtain a sandy mixture 4. Continue blending at high speed while pouring in the ice-cold water in a thin stream 5 until the mixture comes together: it will only take a few moments 6.
At this point, transfer the dough onto the work surface, shape it into a smooth disc 7, wrap it in plastic wrap, and put it in the refrigerator to rest for about 30 minutes. In the meantime, you can start on the filling for the zucchini flowers: sieve the ricotta into a bowl by pushing it through a fine-mesh sieve with a spatula 8, then add the egg 9,
the coarsely chopped sun-dried tomatoes 10, grated Grana Padano 11, salt, and pepper. Mix thoroughly, transfer the mixture into a piping bag 12, and let it rest in the refrigerator while continuing with the rest of the preparation.
Take the zucchini flowers, shorten the stem, and detach the tips of the peduncle at the base 13, then remove the pistil 14 and immerse the flowers in ice water 15.
Once they are cleaned, gently drain the flowers and place them to dry on paper towels 16. In the meantime, slice the baby zucchinis into thin rounds using a mandoline 17 and set them aside for now. Retrieve the ricotta mixture from the fridge and fill the zucchini flowers 18,
carefully sealing the end to prevent the filling from leaking out 19. Take an oven-safe skillet, add the oil, and sprinkle the bottom with a couple of tablespoons of Grana Padano 20; turn on the medium heat, and as soon as the cheese starts to melt, arrange the stuffed zucchini flowers in a radial pattern inside the skillet 21. Let them cook over medium heat for 2-3 minutes without touching them.
At this point, cover the zucchini flowers with the sliced zucchinis 22, drizzle with a little oil 23, salt, pepper, and another tablespoon of Grana Padano 24, and let them cook for a few more minutes.
Meanwhile, take the brisè dough from the fridge and roll it out on a floured surface until you get a thin disc larger than the skillet 25. Remove the skillet from the heat, wrap the pastry around the rolling pin, and carefully unroll it over the skillet 26, then trim the edges with the rolling pin to make it fit well 27.
Fold the edges inward to prevent the filling from leaking out from the sides 28, then bake everything in a preheated static oven at 350°F for about 45-50 minutes. After baking, remove the skillet from the oven 29 and wait a couple of minutes, then cover it with a serving plate 30
and flip it over with a firm motion 31. After garnishing with a bit more grated Grana Padano 32 and a few fresh mint leaves 33, your tatin of stuffed zucchini flowers will be ready to be served!