This year we harvested just one giant pumpkin from our tiny garden. Nevertheless, we look forward to the harvests every year, but I love the add-ons we get from these plants. The edible male flowers are an absolute delight. Toss them into a salad or batter-fry them. They turn out just delicious. This year I decided to create something unique. I stuffed them with cheese, herbs, and spices and baked them with eggs. Stuffed squash blooms frittata tart was one of a kind. It turned out great with crispy filo sheets as a base.
Squash blossoms or zucchini blooms are a delicacy that can be used in cooking. They have a delicate flavor and a slightly sweet, floral aroma, making them perfect for adding to various dishes. When using squash blossoms or zucchini blooms in cooking, removing the stamen and pistil is essential before using them. This can be done by gently pulling them off with your fingers or by using tweezers.
Salty feta and herbs created the perfect balance with the sweet blooms.
Here is the recipe for Stuffed Squash blooms frittata tart.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
- Squash blooms 6-7 (more the merrier)
- Feta cheese 3 tbsp (whipped)
- Greek yogurt 1 tbsp
- Garlic (grated) 2
- Parsley (chopped) 2 tbsp
- Paprika ½ tsp
- Cumin powder ¼ tsp
- Curry powder ¼ tsp
- Eggs 6-7
- Milk ½ cup
- Filo sheets 3-4
- Butter or ghee 5 tbsp
- Cherry tomatoes 6-7
- Salt and pepper
- Prep the blooms by removing the stamens and sepals. Place them in water to keep them fresh.
- Whisk together feta cheese, yogurt, cumin powder, half the paprika, and grated garlic. Place in a piping bag or use a spoon to stuff the blooms.
- Whisk eggs with milk, salt, pepper, parsley paprika powder, and curry powder.
- Place the filo sheets on a baking tray and brush the ghee.
- Pour the egg mixture, and arrange the stuffed blooms and sliced cherry tomatoes. Bake for 15 minutes at 160 degrees.
- Serve warm.
Isn’t this just beautiful!