This was loosely inspired by Patricia Wells, in the fact that it has similar ingredients, but that is where is stops. This is a Zuk blossom and goat cheese casserole with some egg poured over the top to hold it together. This dish is rich and tangy from the goat cheese with a sweet hint of the Zuk blossom.
1 TBSP olive oil
1 small onion, sliced thin
30 squash blossoms, stamen removed
6 oz mild soft goat cheese
2 TBSP finely grated Pamegiano
4 eggs, lightly beaten
Preheat oven up 425. Spray a loaf pan with olive oil.
In a small skillet, warm oil over medium heat, add onions and cook until soft.
Line the bottom of the loaf pan with 1/3 of the squash blossom so they overlap and cover the bottom. Crumble 1/2 the goat cheese over the blossoms, add 1/2 the onions, sprinkle with Espelette pepper and salt. Put down next 1/3 of blossom, layer with the remaining goat cheese and onion. Season with Espelette and salt. Lay down the last 1/3 of a blossoms the sprinkle with parmigiano. Pour the beaten eggs over the top and tap the pan on the counter a few times so the eggs seep down.
Bake for 20 minutes.
Serves 2 – 4