Step by Step to a Savory Crostata
Zucchini Crostata with Ricotta-Lemon Filling
When most of us hear “crostata” we think of dessert, and a sweet crust topped with sugary fruit, caramelized and bubbling from its time in the oven. Rustic and free form, these open face tarts are good for main dishes too. Savory crusts topped with cheese, meats, and vegetables make simple, unfussy lunches, portable picnics, and satisfying light suppers.
Start with the crust. Lose the sugar, and you are on your way. Switch out some of the all-purpose flour for something with more character and bite, a little whole wheat flour, or perhaps rye flour or semolina. Add a hint of nutmeg, and seal the deal by substituting olive oil for butter. You are home free and dining savory. This olive oil pastry is the ultimate no-hassle crust. Quick to make, sturdy and easy to roll out, you’ll be glad to have this one in your repertoire.
Here I have used fresh ricotta atop the pastry base. The ricotta, flecked with lemon zest and delightfully fragrant lemon thyme, is dotted with sautéed pancetta and green onions, making a delightful medium for thinly sliced zucchini coins and a generous sprinkling of one of Abruzzo’s finest olive oils, Agrumato Lemon. The lemon scented oil adds bright notes of citrus while keeping
the zucchini moist as it roasts. A little more pancetta and a few twists of black pepper finish the topping and a light egg wash imparts a bit of sheen to the pleated crust.
Lemon thyme (Thymus citriodorus), a lush aromatic plant, looks like English thyme, but has the unmistakable scent of fresh lemon. Like its variegated cousin, in spring it sports the prettiest tiny pink flowers. Both plants make compact fragrant garden borders and are excellent for all uses culinary – from salads and marinades to beverages, teas and cocktails, even gelati and sorbetti. Lemon thyme, either variegated or standard, is a wonderful plant to include in any herb garden.
I’ve mentioned the Agrumato Extra Virgin Olive Oils before. These Abruzzese specialties are produced by the Ricci Family (www.agrumato.it). Don’t confuse this oil with the “flavored oils” that so many people dislike. Agrumato Lemon Extra Virgin Olive Oil is produced at the end of the raccolta (olive harvest) when newly picked olives are pressed simultaneously with organic lemons between granite stones, producing an exceptionally beautiful yellow-green oil. The bright, clean oil, redolent of lemon and bursting with the fruity taste of fresh olives is a harmonious marriage of flavors, an absolute joy with vegetables or fish. In years past this special oil was held back to be shared with family and friends, but now it is being produced on a commercial scale. If there were one oil I would recommend for summer dining, this would be it. It is available from Olio2Go.
If you have fava beans or peas, use them atop the crostata. Sun dried tomatoes, cooked leeks or asparagus, roasted eggplant or red peppers are also wonderful. See what looks good at the greengrocer’s and make this dish your own.
Step by Step
Assemble the ingredients for the crust
Place the dry ingredients in the workbowl of the food processor, and with the machine running, add the oil and water
Process the mixture until it is thoroughly moistened
Turn the dough out onto the work surface and form it into a disk
Wrap the dough in plastic or parchment, and set it aside to rest
Place the unwrapped dough on a piece of floured parchment paper
Roll into a 14-inch circle
Assemble the filling ingredients
Combine the ricotta with the herbs, salt, pepper, nutmeg and lemon zest
Dab the ricotta filling over the crust and spread evenly, leaving a 1-inch border
Dot with sautéed green onions
Dot with half of the sautéed pancetta
Place the sliced zucchini over the ricotta filling
Dot with the remaining sautéed pancetta
Pleat the crust
Apply the egg wash
Dribble Lemon Agrumato olive oil over the zucchini and top with a few twists of black pepper
After the crostata is removed from the oven, add a few generous twists of black pepper
Cut and serve
Crostata di Ricotta e Zucchine
Zucchini Crostata with Ricotta-Lemon Filling
serves 4 as a main dish, 6 to 8 as antipasto
I find it particularly convenient to bake this crostata on a 15 ¾ inch round baking sheet. Made by Matfer Bourgeat of high quality black steel, this baking round has myriad uses and makes transferring a free form crostata or pizza from the work surface to the oven and onto the table a simple process. Baking steels are available from Amazon.
Be sure to slice the zucchini into coins that are 1/16-inch thick. The fine slicing disk of a food processor makes quick work of the task. If left too thick the slices will not roast quickly, and will exude too much liquid, making the filling watery. On the topic of watery, it is also important to drain the ricotta. The amount of liquid varies widely in this cheese, especially in artisanal products. Draining it first will remove excess water, which would make the crust soggy.
Crust
1¾ cups all-purpose flour, plus more for rolling
¼ cup whole wheat flour
½ teaspoon fine sea salt
¼ teaspoon baking powder
¼ teaspoon freshly ground nutmeg
½ cup extra virgin olive oil
1/3 cup plus 2-3 tablespoons cool water
Filling
12 oz. whole milk ricotta, drained for at least 4 hours
2 medium zucchini, about 9 oz., sliced into 1/16-inch coins
3 oz. pancetta, cut into 1/4-inch dice
2 bunches green onions, white parts only, thinly sliced
1 tablespoon lemon thyme leaves, chopped to yield about 1 teaspoon, plus whole sprigs to garnish
Grated zest of 1 organic lemon
¼ teaspoon freshly ground nutmeg
Fine sea salt
Freshly ground black pepper
Extra virgin olive oil
Lemon Agrumato Extra Virgin Olive Oil
Egg Wash
1 large egg
1 tablespoon water
Drain the ricotta: set a large sieve over a bowl, and place the ricotta in the sieve. Cover with plastic wrap and place in the refrigerator to drain for at least 4 hours.
Make the crust: place the flours, fine sea salt, baking powder, and nutmeg in the bowl of a food processor fitted with the metal blade. Pulse twice to combine. In a measuring cup combine the olive oil and cool water. Remove the feed tube from the processor, and with the machine running, slowly add all the liquid. Process until the ingredients are well combined, and come together around the blade, about 30 to 40 seconds, adding more water if necessary. Carefully remove the blade from the processor, and turn the dough out onto the counter. Knead briefly to form a cohesive mass. Form the dough into a 5-inch disk and wrap in plastic. Set the dough aside to rest for 30 minutes.
Prepare the oven: place the oven rack with a baking stone in the lower third of the oven. Preheat the oven to 375 degrees F.
Make the filling: pour 1 tablespoon of extra virgin olive oil into a 9-inch skillet. Over medium heat sauté the pancetta until lightly browned, about 4 minutes. Using a slotted spoon, transfer the cooked pancetta to a plate lined with paper towels to drain. Add the sliced green onions and a pinch of fine sea salt to the skillet and sauté over medium heat until softened and translucent, but not browned, about 3 minutes. Transfer the onions to a small bowl.
Transfer the drained ricotta to a medium bowl, discarding accumulated liquid. Combine the ricotta with the chopped lemon thyme, lemon zest, ½ teaspoon of fine sea salt, ½ teaspoon of black pepper, and ground nutmeg.
Roll the dough: cut a round of parchment 16 inches in diameter, and dust it generously with flour. Unwrap the dough, and place it on the center of the parchment. With a floured rolling pin, roll the dough into a 14-inch circle, leaving a border of parchment around the dough. Lift the parchment by the edges and transfer it with the dough onto a circular baking steel or large rimless baking sheet.
Assemble the crostata: dab the ricotta filling over the circle of rolled dough, and spread it in an even layer, leaving a 1-inch border. Distribute the sautéed green onions over the ricotta, followed by half of the sautéed pancetta. Arrange the sliced zucchini over the ricotta, and top with the remaining sautéed pancetta.
Finish the crostata: carefully fold the border over the zucchini, pleating it to make a circle. Make an egg wash by lightly beating the egg and water together with a fork. Lightly brush the egg wash over the pleated border. (You will not use all of the egg wash.) Dribble about 2 tablespoons of Agrumato Lemon olive oil over the zucchini to moisten it uniformly, and grind a bit of black pepper over the zucchini.
Bake the crostata: transfer the crostata (still on the parchment and baking steel) to the preheated baking stone. Bake until the crust is lightly browned and the zucchini is cooked through, about 45 to 47 minutes. Transfer to a rack to cool 15 minutes. Grind additional freshly ground black pepper over the zucchini, if desired. Garnish with whole sprigs of lemon thyme. Slide the crostata off of the parchment. Cut and serve.
Cook’s Note: Don’t skip the egg wash. It imparts a finished look and attractive sheen to the crostata. You can see the difference in these two photographs. The crostata on the left does not have an egg wash, and the one on the right does.
Note: You can click on any picture and see a slide show!
I have no affiliation with any product, manufacturer, or site mentioned in this article.
Photo of Agrumato Lemon Extra Virgin Olive Oil courtesy Olio2Go
Friday, May 16th 2014 at 11:33 pm |
Adri, this is fabulous!!! Not only is it beautiful and not only will it make the perfect summer meal, lunch, dinner or picnic, I adore the flavors…. the lemon and the ricotta. And zucchini which I love. Beautiful, just beautiful!
Friday, May 16th 2014 at 11:37 pm |
Ciao Jamie,
Thanks! It is really good right from the oven, and also at room temp. I have to say that the Lemon Agrumato really puts it over the top. I hope you enjoy it.
Saturday, May 17th 2014 at 12:41 am |
Ciao Adri,
What a delicious crostata. I love the idea of your crust with whole wheat flour and olive oil. I usually prepare it with butter. The addition of lemon to the filling gives a touch of freshness. Thanks for sharing. Buon weekend, Paola
Saturday, May 17th 2014 at 6:30 am |
Ciao Paola.
I am glad you like this one. I just had to try something new! Buon weekend a te!
Saturday, May 17th 2014 at 4:19 am |
I made a crostata with mushrooms before and I must say that I prefer the savoury version to the sweet. Next time I am going to add some ricotta in it. Your zucchini tart looks fantastic!
Saturday, May 17th 2014 at 6:34 am |
Ciao Angie,
I bet your mushroom crostata was great. This one began life as an experiment, and I wound up being very pleased with it. I bet mushrooms would be great here. Have a wonderful weekend, and thank you for visiting.
Saturday, May 17th 2014 at 5:23 am |
2 things- One: ricotta lemon filling? Oh my that sounds out of this world especially paired with the zucchini! I love it. and Two: I wonder if I could make this gluten free by subbing out the AP flour with my GF flour mix? I think I shall try and just see what happens:)
Saturday, May 17th 2014 at 6:36 am |
Ciao Belleicious!
I am sure the gluten free would be great. I have not done any work in that genre, but from what I have seen, I think it would be terrific. And do try to get your hands on this oil. It is really so good here, lending the unmistakeable fresh, clean flavor of lemon. Thanks for stopping by.
Saturday, May 17th 2014 at 5:53 am |
What a beautiful crostada and perfect post.
Just wonderful.
Saturday, May 17th 2014 at 6:38 am |
Hi Monique,
Thank you for the words of encouragement. I enjoy doing these step by step photo essays. I think this crostata will be perfect for summer picnics and for evenings under the stars. Have a wonderful weekend.
Saturday, May 17th 2014 at 6:09 am |
This is beautiful! And it looks delicious! This will be perfect for using summer zucchini.
Saturday, May 17th 2014 at 6:39 am |
Ciao Pam,
Thanks! And Heaven knows there will be plenty of zucchini! I loved the way the thinly sliced zucchini looked, and this whole thing is really pretty easy to do. Once you make it twice, you will really be an expert. This one will be great for you to have in your Newlywed repertoire.
Saturday, May 17th 2014 at 6:16 am |
Well Adri, you have outdone yourself, in words and pictures. And that short video of you rolling out the dough is wonderful. I have made a crostata with ricotta and zucchini, but nothing like this, with the wonderful addition of pancetta and the extra care you have taken to make it sing. This post deserves to be in a national magazine, or an international one, like La Cucina Italiana. Brava to you and Bart ( who I assume made the video).
Saturday, May 17th 2014 at 6:45 am |
Ciao Linda,
First, thank you for the kind words. This one sort of took on a life of its own… you know how that goes. The crust is great, and quite sturdy. One thing that did surprise me about this was that depending on the day, the pastry needed more or less water. I am betting that was largely due to the whole wheat flour, but the second time I made this it was one of the driest days of the year here, and it needed much more water than the previous version – proof that what they say about flour being influenced by the weather is true, true, true. I think Bart enjoyed putting this one together, and the animated-GIF was quite a surprise to me. Leave it to Bart to think of something new to add to one of my posts.
Saturday, May 17th 2014 at 7:28 am |
This post is a winner – you are a natural teacher. And you have the perfect partner-in-crime videographer, it seems. I’m often alone in the kitchen and wonder what it would be like to grow another set of arms, which I imagine could do all sorts of things! I made a tart dough yesterday (a sweet one) that turned out disappointingly, but the reason is that I chose not to pay attention to how dry the dough was because I was in a hurry. As you said above, the proportions of flour to liquid in the dough can change from day to day, depending on the weather and the ingredients. And the level of Zen-like focus of the baker. I can’t wait to try this crostata.
Saturday, May 17th 2014 at 8:16 am |
Ciao Karen,
Thank you for the kind words. It is SO convenient to have Bart in the kitchen. First, he is a far better photographer than I, but also trying to do it all myself makes the process so slow as to be really troublesome. Plus there is the issue of the flour, butter, and other ingredients on the camera – never a good thing. Even with a second pair of hands, shooting the step by step process is darn tedious. We enjoy it, but it really is quite a project.
About the dry dough – I have made more dry dough than I even want to think about. Like you, I find that I do it when I am in a hurry. I often concern myself so much with not making it too wet, that I swing too far in the other direction. This event the other day, though with the dryness was like nothing else I had ever experienced. I was really surprised at the difference. I would have sworn I had measured incorrectly, but I had the pix to prove I had not. It goes to show you that there is always something more to learn.
Saturday, May 17th 2014 at 9:03 am |
Looks delicious, and I love your glass beaker measuring cup! Where did you find it?
Saturday, May 17th 2014 at 9:29 am |
Hi Irene,
Thanks for the kind words. I love that measuring cup. I got it on Amazon – here is a link to purchase it.
Saturday, May 17th 2014 at 9:35 am |
what a great flavor combo here!
very creative indeed!
Saturday, May 17th 2014 at 9:46 am |
Benvenuta!
Thank you. This one is perfect for spring. The young zucchini roasted up so nicely. I hope you try this at home. Have a great weekend.
Saturday, May 17th 2014 at 11:10 am |
Great savory crostata. My zukes should be ready when I get back from Italy in early June and we’ll make this one for sure. Love your GIF animation.
Saturday, May 17th 2014 at 11:21 am |
Hi Rosetta,
Thank you – this one surprised me. It started as an experiment, and wound up being a family fave for an easy meal. I am glad you enjoyed the animation. At first we were concerned that it would take too long to load, but somehow Bart did something to fix that. I enjoy doing these step by step lessons. They force me to think things through, and are good for organizing my thoughts and enable me to clearly present a recipe and technique(s). About your garden, I bet that in the time you are gone it will transform itself. I am always surprised how in a couple of weeks plants just take off. Bun viaggio a te!
Saturday, May 17th 2014 at 12:45 pm |
Wowzer! This looks so wonderful! Although I love sweets, savory things really speak to me more, so this definitely speaks to me. Lovely recipe — easy, and it’s so flavorful. Really good, detailed instructions. This is just perfect — thanks.
Saturday, May 17th 2014 at 12:51 pm |
Hi John,
Thank you. I love sweets too. In fact, I have found myself making almost only sweets lately, so I just had to take a break. I am glad you enjoyed this one. Have a terrific weekend.
Saturday, May 17th 2014 at 12:45 pm |
Oh, this sounds SO divine and your pictures are just SO lovely! Now I\’m craving a savory tart for dinner!
Saturday, May 17th 2014 at 12:53 pm |
Ciao O Fearless one!
I hope all is well with you, and thank you for the kind words. I hope you try this one – it really is super versatile. Have a fab weekend!
Saturday, May 17th 2014 at 1:41 pm |
Hoping to find a night to make this, this week. Can I make the dough at night and proceed with the filling the next day? (Should I go back and read more carefully?)
Saturday, May 17th 2014 at 2:09 pm |
Benvenuta Luanne,
Good question, and I do not know the answer. I think you have given me marching orders for my next experiment. I can not imagine why one could not make the dough ahead of time and refrigerate it, just as one does with butter-based pastry doughs. I will have to try it and see how it works. The Agrumato Lemon oil was perfect atop the zucchini. The first time I made it, I used the Marramiero oil, and it was great, with the lemon zest imparting a nice zing, but the second time I used the Agrumato Lemon oil, and it was really superb. Be sure to use enough oil to moisten all the zucchini. I think you will be pleased with this one. Thank you for stopping by, and thank you for the food for thought. I’ll let you know what happens with the pastry.
Saturday, May 17th 2014 at 2:05 pm |
Hi Adri, your instructions are perfect, love the pictures and step by step instructions. I am such a visual person so this is really wonderful. You look like a great baker and cook the way you rolled out the dough.
Saturday, May 17th 2014 at 2:15 pm |
Hi Cheri,
I enjoy these step by step photo essays. I think it is because I too am much more of a visual learner. While some people can read a manual or set of directions and do well, I do much better if I can watch something being done. I enjoy baking, and about the crust, I’d love to take credit for being a master roller, but the truth is this dough is an absolute dream to roll out. I hope you try this one. I bet you will enjoy it, and it is super versatile. Thank you for stopping by, and have a great weekend.
Saturday, May 17th 2014 at 3:31 pm |
I love the sound of the olive oil pastry in this crostata – we are clearly on the same wavelength this week as we both have savory crostata recipes! I love the combination of ricotta, zucchini, lemon and thyme. Che bontà!!
Saturday, May 17th 2014 at 4:29 pm |
Hi Paola,
The same wavelength indeed. The olive oil pastry is very good, and amazingly easy to work with. Here we are – The Savory Sisters – un abbraccio forte!
Saturday, May 17th 2014 at 4:33 pm |
Bravissima, è una delizia, poi on versione bianca la adoro!!!!!
Saturday, May 17th 2014 at 5:03 pm |
Ciao Simona,
Sono contento che ti piace questa crostata. Grazie per la visita. Un bacione!
Saturday, May 17th 2014 at 8:06 pm |
Just when we think your posts can’t get any better, you go and amaze us with this! Brava! And I am so making this beautiful crostada…and I just planted Lemon Thyme in my garden today…
Saturday, May 17th 2014 at 8:52 pm |
Hi Laney,
Thank you for the generous words. I find writing about food and cooking technique tremendously fulfilling, and it pleases me no end to hear that you like what you see here. Enjoy your Lemon Thyme. It is a wonderful herb. Un bacione!
Sunday, May 18th 2014 at 8:22 am |
Adri – this is such a beautiful savory crostata. I loved all your photos and the video! I will be trying this soon – I am quite intrigued by the lemon-ricotta filling!
Sunday, May 18th 2014 at 9:26 am |
Hi David,
I am glad this one caught your eye. I have been making so many sweets lately, I decided it was time for something savory. Have a wonderful Sunday!
Sunday, May 18th 2014 at 10:04 am |
Adri, this recipe is a stunner. I’ve planted some zucchini in my garden this summer and i have no doubt I will have much, much more than I’ll ever know what to do with. I’m going to have to put it to good use in this beautiful crostata. Plus pancetta!
Sunday, May 18th 2014 at 11:05 am |
Hi Maria,
I couldn’t resist trying a savory crostata, and I just knew that the pancetta and Agrumato Lemon oil would add some tasty flavor notes. Isn’t it something just how prolific zucchini plants are? It’s a good thing the vegetable is so versatile because we home gardeners have a never ending supply. I hope you enjoy this one, and thank you for stopping by.
Sunday, May 18th 2014 at 10:53 am |
Great post! Love the look of your crostata…the folded edge, plenty of vegetables and a wholesome crust! Will come in handy for sure. Thanks!
🙂 ela
Sunday, May 18th 2014 at 11:08 am |
Hi Elzbieta,
I had been making so many sweet things lately, I just thought it was time for some “real food.” The olive oil crust is very easy to work with, surprisingly so, in fact. And it is super easy to cut and serve. I hope you enjoy this one. Thank you for stopping by!
Sunday, May 18th 2014 at 12:39 pm |
Love the idea of savoury crostata. I love your posts, full of helpful pictures! I am definitely going to make prepare this dish next weekend.
Sunday, May 18th 2014 at 2:39 pm |
Hi Daniela,
I am so pleased to hear you like this. It is wonderful hot or at room temperature. With a salad and a bit of white wine, it makes a great summer meal. Thank you for stopping by and for your thoughts. Alla prossima!
Sunday, May 18th 2014 at 8:22 pm |
Well we may not have La Cucina magazine here in the states anymore but we have you and Bart to teach us and give us great visuals! I love how you added pancetta and green onion to your crostata, and that video is the best!
Sunday, May 18th 2014 at 8:41 pm |
Hi Marie,
I enjoy these Step by Step photo essays. They are a real collaboration between Bart and me. Savory crostate are trending, Marie! Thank you for the kind words.
Monday, May 19th 2014 at 7:29 am |
Love your tutorial. I was just bought some beautiful zucchini and was thinking about making something just like this!
Monday, May 19th 2014 at 3:07 pm |
Ciao PaniniGirl!
Thanks, and enjoy your zucchini. This is the time of year when they are so plentiful! Alla prossima!
Monday, May 19th 2014 at 9:58 am |
This looks absolutely wonderful – I can’t wait for the squash plants to start producing this summer – I will be giving this try then. Thanks for a great recipe!
Monday, May 19th 2014 at 3:08 pm |
Hi Donalyn,
Thank you. I hope you enjoy this one, and I am so pleased that you stopped by.
Monday, May 19th 2014 at 12:59 pm |
Wow the photos are incredible! I love how you showed us all the steps. This looks delicious
Monday, May 19th 2014 at 3:11 pm |
Hi Alessandra,
Thanks for the kind words. My husband and I collaborated on the passo a passo presentation. I enjoy doing these in depth pieces. So many things that we seasoned cooks take for granted, things that are second nature to us, are in fact new to others. I really think people benefit from and appreciate this type of lesson. Doing these forces me to think everything through, and I can say for certain, I learn something new every time I put one of these together. Un bacione a te!
Monday, May 19th 2014 at 6:02 pm |
I love zucchini no matter how you slice it, but I must admit that I always fall back on the standard approaches (zucchini bread, zucchini noodles, etc) when the summer glut comes in. Now this is one unique way to use up those green squash, and with such mouth-watering results!
Monday, May 19th 2014 at 6:41 pm |
Hi Hannah,
I love it too, and there are so many ways to use it. I find myself grilling it most often. I need to branch out more. I do not know when the last time was I made Zucchini Bread. Thanks for the reminder!
Monday, May 19th 2014 at 6:56 pm |
Now that’s a Savory Pie. GREG
Monday, May 19th 2014 at 8:01 pm |
Hi Greg,
And you know Savory!
Tuesday, May 20th 2014 at 4:16 am |
Fantastic post, Adri. I love Everything about this recipe. beautiful combination of ingredients–and a little different take on savory pies. I am going to make this one.
Tuesday, May 20th 2014 at 6:48 am |
Hi Nancy,
Thank you! I hope you enjoy this one. The key is to use a nice, creamy ricotta. Enjoy!
Tuesday, May 20th 2014 at 9:49 am |
I love a good savory crostata and this one’s a real beauty! You just can’t go wrong with zucchini, pancetta and ricotta, and it’s perfect for any summer party!
Tuesday, May 20th 2014 at 2:52 pm |
Hi Gourmantine.
Thank you! I am glad you like this one. I’ve made it several times, and we just love it. Have a great week, and thanks for stopping by!