Ricotta Squash Blossom Italian Tart

1 9 inch (23 cm) pie crust (homemade or store-bought)
1 cup (250 mL) ricotta cheese
3 eggs
1/4 cup plus 1 tbsp (75 mL) fresh grated parmesan cheese, divided
2 tbsp (30 mL) chopped fresh basil
1 1/2 tsp (7 mL) chopped fresh chives
1/2 tsp (2 mL) grated lemon zest
2 tbsp (30 mL) butter, melted and divided
1 small clove garlic, minced
Pinch each of salt and pepper
12 zucchini blossoms (flowers), stemmed with stamens removed or one each small yellow and green zucchini squash

Preheat oven to 400° F (200° C).
Place pie crust into pie plate and flute edge of crust; set aside.
In a bowl, whisk together ricotta cheese, eggs, 1/4 cup (60 mL) of the parmesan cheese, basil, 1 tbsp (15 mL) of the butter, chives, garlic, salt, and pepper until smooth. Pour into pastry crust and spread evenly. Place zucchini blossoms decoratively on top. Brush with remaining butter and sprinkle with Parmesan cheese.
Bake on bottom rack of oven for about 20 minutes or until pastry is golden and knife inserted in centre comes out clean.
Thinly slice 1 small green or yellow zucchini and substitute for the zucchini flowers.
Substitute for ricotta cheese.

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