The tart with zucchini flowers is a delicious Italian appetizer. The crispy puff pastry wraps a tasty filling made of eggs, cooking cream, chives, nutmeg and fresh zucchini flowers. The tart is then baked until it turns golden. Perfect to serve as a summer appetizer or to bring to a dinner with friends.
Unroll the puff pastry into a buttered and floured tart pan, then chill it.
In a bowl beat the eggs and the cream, add the Parmesan, chives, a pinch of nutmeg, salt, pepper and olive oil, mixing well.
Preheat the oven to 210°C.
Finely chop 5 zucchinis with their flowers and add them to the mixture in the bowl.
Combine well, prick the puff pastry with a toothpick, pour the mixture into it and bake.
Slice the remaining zucchinis lengthwise to make them cook more easily.
After 10 minutes remove the tart from the oven and arrange the sliced zucchinis in a radial pattern.
Continue baking for 20 minutes at 180°C.
Serve warm
Tart pan
Pan
Glass
Italia
| Energy (kcal) | 92.67 |
| Carbohydrates (g) | 5.46 |
| of which Sugars (g) | 1.56 |
| Fat (g) | 6.61 |
| of which Saturates (g) | 3.13 |
| Protein (g) | 2.47 |
| Fiber (g) | 1.34 |
| Sale (g) | 0.05 |
