Polenta Quiches With Macadamia Ricotta and Squash Blossoms
[Vegan, Gluten-Free]

To Make the "Ricotta:"

1. Put to soak the macadamia nuts and the cashew nuts for at least 8 hours. Scola walnuts and cashews, sciacquali and transfer them in the jug of a blender powerful. Add all the other ingredients and blend until you obtain a smooth and creamy dense. Keep in the refrigerator.

To Make the Polenta:

1. Boil water and once it is boiling, add polenta. Mix immediately with a whisk to prevent buildup of grain. Continue to stir frequently for 30 minutes, then turn off the heat, add the oil, mix well one last time, and leave to cool for 10 minutes.
2. Preheat the oven to 375°F.
3. Brush the molds with a little oil and press a little polenta into each one, helping to smooth it out with the back of a cold, wet spoon, to form the shell for the quiches.
4. Place quiches in the oven and cook for 30-35 minutes.
5. In the meantime, slice the zucchini thinly and sauté briefly in a pan with a little salt.
6. Prepares some pesto by fast putting the basil leaves in a mortar and pestle (or food processor) and then add a bit of oil.
7. Add 1 or 2 tablespoons of the "ricotta" to each shell of quiches, decorate with the grilled zucchini and pumpkin flowers, and put in the oven for another 10 minutes.
8. Let cool for at least 15 minutes before you remove the cake from the molds.
9. Serve with the pesto drizzled on top.