 | Cleanse and rinse the flowers, removing the pistils and opening, chop finely the onion. |  |
 | If you find the onion fresh use also the green part: it is very good. In a great pan fry it gently in olive oil for softening |
 | in the meantime slice the zucchini to rings, then add to the onions and fry gently at low heat. |  |
 | Preheat the oven at F 356 (180 C°), spread the pate briseé onto a baking tin, covered with oven foil, and pierce with a fork at 2 in (5 cm) interval all over the bottom, for avoiding it to swell |
| When the zucchini become soft add the saffron, salt, stir well and stop the heat |  |
 | Add the cheeses |  |
 | and the egg, stir well and put the dough into the baking tin. |  |
 | Open the flowers, remove the pistils and cover completely the pie |  |
 | Put into the oven, using only the bottom heat. In this manner you preserve the flowers look. |
 | Let the pie cool down before taking from the baking tin: when warm is too delicate and easy to break. Serve tepid or cold. |
