Start by gently washing the zucchini flowers and removing the inner pistil, then dry them thoroughly. Finely chop the onion and fry it in a pan with extra virgin olive oil until it becomes transparent, then let it cool. In a bowl, beat the eggs with the fresh cream, adding a pinch of salt and pepper. Cut the Gorgonzola Dolce into small pieces and add it to the egg and cream mixture, mixing well.
Preheat the oven to 180°C. Unroll the puff pastry and place it in a round pan, keeping the parchment paper provided. Prick the bottom of the puff pastry with a fork and evenly distribute the fried onion. Place the zucchini flowers on top of the onion, opening the petals slightly. Pour the mixture of eggs, cream and Gorgonzola over the zucchini flowers. If desired, sprinkle with a little grated Parmigiano Reggiano.
Fold the edges of the puff pastry inwards and bake the savory pie in the preheated oven. Bake for about 30-35 minutes, or until the surface is golden brown and the filling is well set. Let the savory pie cool before cutting and serving. It is delicious both hot and at room temperature. Enjoy your meal!

– 1 roll of puff pastry
– 12-15 zucchini
flowers- 200 g of sweet
Gorgonzola- 2 eggs
– 100 ml of fresh
cream- 1 small
onion- 2 tablespoons of extra virgin olive
oil- Salt and pepper to taste