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Zucchini & Blossom Fillo Tart

Zucchini & Blossom Fillo Tart

We’ve been eating squash blossoms for a couple weeks now but the first of my zucchini just grew big enough to pick and eat this week. I wanted to do something special with the inaugural zucchini and this zucchini & blossom fillo tart was the perfect way to showcase it. Crispy, buttery layers of fillo dough are topped with creamy ricotta, thin wheels of zucchini, tender squash blossoms, fresh tarragon, and a sprinkle of crunchy, flaky sea salt. The flavors and textures come together to create a light but satisfying summery meal.

Zucchini & Blossom Fillo Tart


  • 1/4 package frozen fillo dough, about 15 sheets
  • 4 tbsp unsalted butter melted
  • 1 cup ricotta store bought or homemade
  • 1 medium zucchini sliced into very thin rounds
  • 2 garlic gloves finely minced
  • 6-8 squash blossoms
  • 1 tbsp olive oil
  • flaky sea salt
  • 1 tbsp fresh tarragon chopped


  1. Preheat the oven to 450F.

  2. Line a baking sheet with aluminum foil and brush with melted butter. Place one sheet of fillo down on the baking sheet, followed by another brushing of melted butter. Continue this process until you've used up the 15 sheets. 

  3. Evenly spread the ricotta over the fillo dough. Lay zucchini slices over the ricotta in any design you like. 

  4. Sprinkle minced garlic over the zucchini, followed by squash blossoms, olive and salt.

  5. Bake for 20-25 minutes until the edges are brown and the whole bottom is crispy.

  6. Top with a little more flaky sea salt and fresh tarragon. 

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