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Nicole Phillips

Latest posts by Nicole Phillips (see all)

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Ricotta & Yellow Squash Puff Pastry Pies – A Taste of Spring

These ricotta and yellow squash puff pastry pies are my ode to spring. Light, colorful, and bursting with seasonal flavor, they’re as beautiful as they are delicious. The creamy ricotta filling is infused with lemon zest and a hint of lavender, giving each bite a fresh, earthy aroma that instantly transports you to a blooming garden.

Designed to resemble sunflowers in a pot, the flaky puff pastry acts as the “pot,” while tender leeks form the center, and thinly sliced yellow squash radiates outward like golden petals.

Perfect for spring picnics or brunches, these savory pies are just as delightful served cold as they are warm—making them an easy, elegant dish to impress your guests wherever you take them.

Ingredients:

• 2 sheets of puff pastry
• 2-3 yellow squashes (depending on size)
• 2 leeks
• 2 gloves of garlic
• Zest of 1 lemon
• 1/2 teaspoon of lavender
• 15 oz of ricotta
• 2 tablespoons of extra virgin olive oil
• Pinch of salt and pepper

How to Make These Spring-Inspired Ricotta & Yellow Squash Flower Pies

1. Preheat your oven to 360°F (182°C) and grease a muffin tin—these pies are getting their perfect shape right here.
2. Whip up the filling: In a mixing bowl, combine the ricotta with eggs, lemon zest, a pinch of dried lavender, minced garlic, salt, and freshly cracked pepper. Give it a good stir until smooth and fragrant, then set it aside while you work on the pastry and toppings.

3. Prepare your flower toppings:

   • Cut the leek into 1-inch rounds, keeping the layers intact—these will be the “centers” of your sunflower pies.

   • Thinly slice the yellow squash into half-moons. Don’t worry if they’re not perfectly uniform, but the thinner the slices, the more delicate and beautiful your “petals” will look (and the easier they’ll be to layer).

4. Roll and shape the pastry:

   • Roll out your puff pastry and cut it into circles that will fit into the muffin tin.

   • Gently press each circle into the greased muffin cups to form little pie shells.

5. Fill them up:

   • Spoon in the ricotta mixture, filling each pastry about three-quarters full. Leave a little room at the top—it’ll puff up beautifully as it bakes.

6. Time to decorate:

   • Place a leek round in the center of each pie.

   • Arrange the squash slices around it like sunflower petals—this is your moment to get a little artistic!

7. Bake for about 1 hour and 10 minutes, or until the puff pastry is golden and fully cooked on the bottom. The tops should look lightly golden and the edges crisp.