| Prep: 20 mins | Cook: 30 mins – 35 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 16g | 9g | 20g |
| sugars | fibre | protein | salt |
| 5g | 2g | 9g | 0.65g |
If I had to pinpoint the moment that ignited my passion for this Courgette Flower and Tomato Tart, it would be a sun-dappled afternoon in the heart of Kyoto. The delicate blend of textures and flavors found in this dish is reminiscent of the seasonal foods celebrated in Japanese cuisine, yet it’s grounded in the rich, bountiful produce from the Pacific Northwest.
The Harmony of Ingredients
This tart beautifully marries the subtlety of courgette flowers with the robust, sun-ripened flavor of summer tomatoes. Using all-purpose flour and cornmeal in the crust gives it a rustic texture that enhances the freshness of the vegetables, making each bite a delightful play of culinary contrasts. The use of unsalted butter brings a richness that’s perfectly counterbalanced by the tangy ricotta and nutty Parmesan cheese.
I grew up surrounded by diverse ingredients—from the seafood markets of Seattle to the traditional markets of Japan. These experiences profoundly shaped my culinary perspective. The courgette flowers in this tart take me back to those formative years when I discovered that the most exquisite recipes begin with the simplest, most wholesome ingredients. If you’ve ever enjoyed a classic Quiche Lorraine or a vegetable-loaded Ratatouille, you’ll find something familiar yet distinct in this tart.
Health Benefits Galore
Not only is this tart a feast for the senses, but it also boasts several health benefits. Courgette (or zucchini) flowers are low in calories and high in fiber, promoting digestive health. Tomatoes are well known for their antioxidant properties, particularly lycopene, which is linked to reduced risk of chronic diseases. Ricotta cheese adds a creamy texture while being lower in fat than many other cheeses. Pair this tart with a light green salad, perhaps drizzled with a simple vinaigrette, and you have a meal that’s both satisfying and nourishing.
To me, dishes like the Courgette Flower and Tomato Tart embody the philosophy that cooking is as much about balance and harmony as it is about flavor. Every ingredient has a role to play, each note must complement the others. This approach is deeply embedded in both the Japanese and Pacific Northwest food cultures. I invite you to explore this intricate dance of flavors and textures, and maybe, like me, you’ll discover another reason to fall in love with this delightful recipe.
For further inspiration, you might explore other traditional tarts like Caramelized Red Onion Tart or even try pairing this recipe with a simple green salad.
What You’ll Need
- 1 1/2 cups all-purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (chilled and diced)
- 1/4 cup ice water
- 6-8 courgette (zucchini) flowers
- 4 medium tomatoes (sliced)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Method
Step One
Preheat your oven to 375°F (190°C). In a large bowl, combine the all-purpose flour, cornmeal, and 1/2 teaspoon salt.
Step Two
Add the chilled and diced unsalted butter into the flour mixture. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
Step Three
Gradually add the ice water, 1 tablespoon at a time, until the dough starts to come together. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step Four
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Transfer the dough to the tart pan and press it into the bottom and sides. Trim any excess dough. Prick the bottom with a fork.
Step Five
Line the dough with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes, then remove the parchment paper and weights. Bake for an additional 10 minutes, or until the crust is golden.
Step Six
While the crust is baking, prepare the filling. In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, and the egg. Mix well until smooth.
Step Seven
Once the crust is baked, spread the ricotta mixture evenly over the bottom of the crust.
Step Eight
Arrange the courgette (zucchini) flowers and sliced tomatoes on top of the ricotta mixture. Drizzle with olive oil and sprinkle with dried oregano, salt, and pepper to taste.
Step Nine
Return the tart to the oven and bake for 25-30 minutes, or until the tomatoes are roasted and the filling is set.
Step Ten
Allow the tart to cool for a few minutes before garnishing with fresh basil leaves. Serve warm or at room temperature. Enjoy!
