Squash Blossom Tart
Recipe type: tart
Cuisine: American
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.
Recipe by Coffee and Crumpets at https://www.coffeeandcrumpets.com/squash-blossom-tart/