Ricotta Squash Blossom Italian Tart - Milk

Ingredients

• 1 9 inch (23 cm) pie crust (homemade or store-bought)
• 1 cup (250 mL) ricotta cheese
• 3 eggs
• 1/4 cup plus 1 tbsp (75 mL) fresh grated parmesan cheese, divided
• 2 tbsp (30 mL) chopped fresh basil
• 1 1/2 tsp (7 mL) chopped fresh chives
• 1/2 tsp (2 mL) grated lemon zest
• 2 tbsp (30 mL) butter, melted and divided
• 1 small clove garlic, minced
• Pinch each of salt and pepper
• 12 zucchini blossoms (flowers), stemmed with stamens removed or one each small yellow and green zucchini squash