Squash Blossom Tart

Squash Blossom Tart

Having taken an unexpected 15 days off from blogging, you would think I’d have an excuse or even a good reason to have neglected my little space…I don’t. 

I’m not sure what happened, I got to have some time free from work and was excited to get a move on with some summer recipes and piling up a back stock of posts for when I’m not so free, then…poof…laziness set in.

Squash Blossom Tart

Well, not entirely true. I’d like to say I spent the days away lazily in bed with a good book and a steaming cuppa or parked in front of my tv eating bonbons but that didn’t happen either. The children volunteered to help at camp and my son participated, so everyday I was dropping them off and picking them up. Then mundane tasks at home that needed to be done and then such things as actually cooking dinner also had to take place. Sometimes, I just want to eat my food, I don’t want to share on Facebook, write a post, flip out my camera or Instagram anything. I went on social media fast of sorts. It’s incredibly freeing!

Squash Blossom Tart

My free week ended and then I was slammed with work, and that explains the last few days. I’ve been trying to get this post out for the last 4 days! 

I have been cooking though. Between work and home, I’ve done quite a bit, but like I said, sometimes you just want to cook and eat. I love my blog and I love what I do, but I do feel some days, that I just want to cook for the joy of it and not for social media. Am I the only one? How about y’all?

Squash Blossoms

Well, I couldn’t stay away for too long. Even though I think life would be easier without sharing, I cannot imagine life without it now! Besides, without this blog, I wouldn’t have the opportunities I have now, doing a job I love and the wonderful blogger community.

A trip to the farmers market or my local farm stand is all I need to bring me back to reality! Summer and its beautiful, abundant bounty is spilling over. The vibrant colours and textures, all perfectly imperfect straight from the fields.

Squash Blossom Tart

Strawberries, stone fruit and tomatoes are always eagerly awaited, but you know? The true star of summer is all always squash! There’s always plenty of it, so much so that we struggle to find new and unique ways to use it all. I have to admit, I always end up making the same thing. I always buy it, but it always ends up in a curry with potatoes, grilled for a vegetable salad or with grilled meats. It never makes it into a cake, muffins or fritters. Of course, there’s nothing better than grilled zucchini with a touch of vinaigrette. That’s summer.

Squash is growing really well here and my farm stand has had plenty of all different kinds of summer squash and also their flowers. The squash blossoms are beautiful. They are delicious and make for a gorgeous dish as well.

I didn’t want to overwhelm their flavour too much or destroy their general shape, so I picked a tart to showcase them. Tarts are great to show off delicate favours because the filling, most of the time, is quite unassuming. They will let the star shine, in this case, the blossoms and the goat jack cheese I found.

Squash Blossoms and Haystack Goat Cheese

Wandering the aisles of Whole Foods, yes, I still go there despite all the hoopla because I still find them to have what I need and quite competitive here in Colorado. I also know what to buy and what not to buy. Honestly, people can use their heads once in a while, maybe think and use a wonderful thing called maths and work out when something just isn’t a good deal! My local Whole Foods is wonderful, I can’t tell you how many times I’ve been given stuff for free because it didn’t scan or I had the wrong SKU, and they are always willing to let me sample anything. I will always pick Whole Foods over Trader Joe’s. The quality is far superior. Anyway, mini rant over.

So, while wandering the cheese coolers, I came across this goat cheese. The very friendly and knowledgeable cheese lady told me that Haystack Mountain Goat Cheese dairy, a local goat cheese dairy, mixes Hatch chiles into a goat jack cheese exclusively for Whole Foods. Oh my, is this cheese good! It shreds beautifully like a cheddar jack and melts just as beautifully. If you can find some at your local store, try it! 

Squash Blossom Tart

Squash Blossom Tart


Prep time: 

Cook time: 

Total time: 

Serves: 1 Tart

A creamy goat cheese and squash blossom tart.
  • 3 eggs
  • 1 cup/235ml half and half (light cream)
  • 2 zucchini or summer squash, shredded
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 teaspoon basil, chopped
  • 2 teaspoons mint, chopped
  • 4 oz/115g goat cheese or cheddar cheese, crumbles or shredded
  • 7 or 8 squash blossoms, more if they are small.
  • pastryfor 11" tart pan
  1. Preheat the oven to 425F/200C
  2. Wash and dry the squash blossoms.
  3. Sometimes critters like to hide inside so wash thoroughly!
  4. Dry gently on a towel, patting them dry carefully.
  5. Prepare the pastry for the tart pan.
  6. Roll out and line the pan.
  7. In a bowl, beat the eggs and add the half and half or light cream.
  8. Add the garlic powder, paprika and salt, mix well.
  9. Add the shredded zucchini and mix.
  10. Add the herbs and mix.
  11. Hold back a couple of teaspoons of the cheese to sprinkle on top and add the rest to the egg-zucchini mixture.
  12. Mix well and pour into the tart pan.
  13. Nestle the squash blossoms into the tart pan.
  14. Sprinkle the reserved cheese over the blossoms, don't obscure the pretty petals too much.
  15. Place the tart pan on a sheet tray and place on the bottom rack of the oven.
  16. Bake for about 40 minutes until firm and golden brown.
You can use a good quality store bought pastry crust or I have included a pastry crust recipe for an 11" tart pan.


Squash Blossom Tart

Hope everyone is enjoying the summer. For us, the nights and mornings are already becoming cooler and autumn is in the air methinks (yay!) We all know I’m not a summer person 🙂

School starts for my children next week. I’m still digesting the fact that I will have two in university this year, goodness. I do feel old.

Enjoy the week everyone!

  1. I definitely get you. Sometime we just want to enjoy the moment without thinking about social media and other crazy stuff Nazneen!
    It’s always a pleasure to read you, what you’ve done, when you’ve been, what you have tried to achieve.
    Looks like you found fabulous ingredients to make this tasty tart. If I could I would bake it right now.
    Have a lovely day and thanks for the sharing. You made my day!
    Marie O recently posted..Going through a divorce…My Profile

  2. Woow this is a lovely tart my dear.=, mashaa Allah. You are the same age as me, but my oldest just started Middle School so I feel younger hahahahaha. May Allah bless your days on earth and grant you happiness .
    Amira recently posted..We’ll be back soonMy Profile

  3. Honey, I am with you. Love to just cook. It’s totally fine to take a bit of a break, especially summer. I’m glad you did.
    That’s a beautiful sunshine of a tart. I haven’t worked with blossoms this summer, might go check them out.
    My boys are back in school and I have time to check and read blogs, work a bit. It was a busy but fun summer.
    All the best for your kiddos.
    asha Shiv recently posted..5 Easy Kids Lunch Ideas -Going back to school lunchesMy Profile

  4. My my! Never seen such a sunshiny, gold-mine like tart ever! Quite a sight for my sore eyes!
    A five star recipe indeed.

    Good to have you back blogging. You took only 15 days off and that made you upset? 🙂 – I blog once in every six months 😀 And I don’t regret. What the heck kind of a blogger am I? 🙂
    Nusrat Azim recently posted..Chicken KebabMy Profile

    • Thanks Ansh. I haven’t tried the chèvre with chillies but I’ve had their other ones. They are really good and this one was fantastic. We need to plan lunch with Karen soon! I’ll text y’all. xx

  5. I have taken off nearly 6 months from blogging, on and off. Although I have been setting up a business, I’ve missed it! This tart looks fantastic and I’m jealous of your ability to buy squash blossoms at the market! I have them in my garden form my butternuts but I keep missing them and they go bad! If I catch a few I’ll be making this for sure!
    miss messy recently posted..I Quit My Job to Follow my Dreams.My Profile

    • Hi Holly! What a lovely surprise to hear from you. I did notice you haven’t been on the blogosphere, but we all have those days, weeks, months. I am struggling to keep up myself and seriously thinking about just taking official time off. We’ll see. Hope to see you around more! xx

  6. Your photos are just gorgeous Nazneen, I’ve never used squash blossoms (mostly as I’ve never seen them for sale) but they are so delicate and beautiful in this tart!! Love the idea of that gorgeous mix of herbs and goats cheese. Yum! Glad you had some time out, also (talking about ‘neglecting’, argh! I have so badly neglected my blogging friends with this wrist injury! So frustrating!) xx
    laurasmess recently posted..Olive Oil, Rosemary and Citrus CakeMy Profile

    • They are never on sale here either, at least not at the markets or shops. I think the restaurant chefs grab them all up. But I have a farm stand I go to, and they harvest straight from their fields and let us plebeians get our hands on some 🙂 Thanks, Laura, nice to hear from you xx

  7. Ohhh, this is SO beautiful!! I understand needing a break, needing to just live without documenting it. I’ve been doing that quite a bit lately and finding it most restorative. 🙂
    Krista recently posted..Almost SpringMy Profile

  8. What a beautiful tart. I’ve never seen the flowers on sale here in the UK. We only have them because we grow courgettes (zucchini). They are one of my favourite things of summer and always remind me of Italy. My youngest is about to finish uni! He’s going back for his final year and then they are all out finding their feet. Old. What’s old?! GG xx
    Glamorous Glutton recently posted..Top Tips To Be Canapé QueenMy Profile

    • Oh my! Youngest Glam is done with school? Wow! I remember when he started 🙂 Goes to show, time does fly by and wow, we’ve been friends for a while then 🙂 I wish him the best of luck with all his future endeavours.

      Usually, we can’t find courgette flowers here either, I just happen to shop at the farm and they harvest from their fields and sell them at their farm stand. I’m lucky that way! And we’re getting plenty too but I can’t keep up with this blog and cooking for work. It’s been quite the struggle.

  9. I’ve not shared anything for weeks! And now I’m back home I can’t get back my kitchen mojo back let alone my blogging mojo. It didn’t help that the power to my fridge freezer went out and everything was ruined – not a great smell to come back to I can tell you!
    I’ve always been a bit scared of cooking with zucchini flowers – I’ll always order them from a menu. I’ve no chance of seeing them here though which is a shame because this tart looks so good. Gorgeous photos – again…..

    • Thanks Nancy! Sometimes it takes awhile to get back into the rhythm. I am not short of inspiration for a change, it’s just I am exhausted from cooking for work and the last thing I want to do is cook at home!

      I do miss cooking for the fun of it. It’s nice to have the money but I miss my creativity and the ability to just cook and experiment.

      Hope you get your mojo back soon. I miss your posts 🙂

  10. You certainly deserve a break from blogging, Nazneen, though I’m glad you are back! I’ve yet to work with squash blossoms, though I’d love to try them. They are beautiful in this savory tart! I’m loving all the summer squash here. I recently found some pattypan and snatched them up. Though I’m going to miss the great summer veggies, I’m ready for the cooler weather, too! As always, I love your AMAZING photography!
    Anne@ASaladForAllSeasons recently posted..Spicy Sesame CucumbersMy Profile

    • Thank you Anne! I only got a chance to try squash blossoms this year too and only because I have access to some. They are so pretty and tasty too. I do love summer squash myself and try and eat as much as I can through the summer. I never buy it during the winter months.

  11. That’s a very beautiful tart. We call those zucchini flowers. I get very excited whenever I see them in the shops because I love them and they’re very seasonal. Good luck getting everyone back to school and college – I have two at university as well and every time I think of that, I’m reminded of my age! xx
    Hotly Spiced recently posted..George’s, Sanctuary CoveMy Profile

  12. im with you when it comes to consistent blogging. as much as i would like to share 2-3 times, there are days i just want to eat, enjoy, and not worry about the blog. the idea of tart with squash blossom sounds perfect right now.
    dixya | food, pleasure, and health recently posted..CHICAGOMy Profile

    • Thanks Dixya, I know I’m not the only one who feels like this. But the others are so good to plough through it and get out their posts and social media! I just say to heck with it sometimes 🙂

  13. It’s good to be lazy sometimes — just makes you feel more human. Or me, at least! Anyway, love the looks of this dish! Don’t believe I’ve ever had a squash blossom tart. Didn’t grow squash this year, but probably should next year just to make this — it sounds wonderful. Thanks!
    John@Kitchen Riffs recently posted..Tomato, Cucumber, and White Bean SaladMy Profile

    • Thanks John! I think I stopped being human a while back!! I’m just exhausted and that always affects my blog. I don’t like it, but I have no choice sometimes. I miss creating for the sake of just creating. Oh well, I’m due for a break soon, maybe I can get some rest and regroup.