http://blog.giallozafferano.it/paola67/torta-salata-ai-fiori-di-zucca/
Torta Salata ai Fiori di Zucca
Gluten free pastry crust (use a commercial type if this is your first try)
15 squash blossoms (cleaned and stamens removed)
150 gr ham
100 gr mozzarella
3 heaping tablespoons grated parmiggiano
small handful of Italian flat leaf parsley, minced
200 ml heavy cream
3 eggs (one separated)
1 envelope of saffron
salt and pepper
Roll out and parbake the gluten free pastry crust for 10 minutes at 350 F.
Combine 2 squash flowers, 100 gr of ham, the mozzarella, 1 tablespoon of the parmiggiano, the minced parsley and one egg white in a blender or food processor. Season with salt and pepper to taste.
Put this mixture into a ziploc bag, snip the tip and stuff the flowers. Lay them on the slightly cooled crust. Cut the remaining ham into pieces and lay between the stuffed blossoms.
Combine the remaining 2 eggs, egg yolk, cream and saffron in a bowl.Pour over the squash blossoms.
Cook at 375 F for 40 - 45 minutes or until firm and slightly brown.
Let cool slightly before serving.
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The stuffed squash blossoms set into the gluten free crust.
Addition of the remaining 50 gr of ham.
The 2 eggs plus 1 yolk, cream, two spoonfuls of Parmigiano, saffron, salt and pepper poured over the stuffed blossoms.
Into the oven for 40 to 45 minutes at 375 F.
The 2 eggs plus 1 yolk, cream, two spoonfuls of Parmigiano, saffron, salt and pepper poured over the stuffed blossoms.
Into the oven for 40 to 45 minutes at 375 F.
Voila - the finished product. The saffron gives a beautiful rich yellow colour to the tarte.
