Picking zucchini blossoms in season from the garden make this tart extra special. Not to worry—zucchini squash adds just as much colour and flavour as a topping as well.
Equipment
Oven
Pie Plate
Bowl
Whisk
Knife
Ingredients
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
Directions
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.
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!
With a creamy centre and perfectly caramelized outer layer, this cheesecake is as unique as it is decadent. Top with strawberries and freshly-whipped local cream for a show-stopping dessert.