Zucchini flower pie is a delicious Italian appetizer. The crispy puff pastry envelops a tasty filling of eggs, cooking cream, chives, nutmeg, and fresh zucchini flowers. The pie is then baked until it takes on a golden color. Perfect to serve as a summer appetizer or to take to a dinner among friends.
Roll out the puff pastry in a buttered and floured tart pan and then place it in the fridge
In a bowl beat the eggs and cream, add the parmesan, chives, a pinch of nutmeg, salt, pepper, and olive oil, mixing well
Preheat the oven to 210 degrees
Finely chop 5 zucchinis with the flowers and add them to the mixture in the bowl
Mix well, prick the puff pastry with a toothpick, pour the mixture inside, and bake
Cut the remaining zucchinis lengthwise to facilitate cooking
After 10 minutes remove the pie from the oven and arrange the sliced zucchinis in a circle
Continue baking in the oven for 20 minutes at 180 degrees
Serve warm
Stampo per torta
Padella
Bicchiere
Italy
| Energy (kcal) | 76.1 |
| Carbohydrates (g) | 6.46 |
| of which Sugars (g) | 1.66 |
| Fat (g) | 3.92 |
| of which Saturates (g) | 1.98 |
| Protein (g) | 3.37 |
| Fiber (g) | 1.09 |
| Sale (g) | 0.04 |
