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
Thursday, July 17th 2014 at 4:30 pm |
Thanks so much for taking the time to comment on my blog. I love this recipe and I love Agrumoto Lemon Oil. My son gave it to me as a gift and now it is a necessity! I try to use it sparingly but it is amazing how many things one can use it on! Thanks for a beautiful recipe and can’t wait to read more from you when you are back on your feet-so to speak!
Friday, July 18th 2014 at 7:01 pm |
Hi Abbe,
The Lemon Agrumato oil is just divine. Try it on salads and over veggies and fish too. You will love it. Thanks for the kind words. It is terrific to be back!
Friday, July 18th 2014 at 12:52 am |
This savory crostata looks terrific. I’ve never had a savory one before but I can’t wait to give this a try.
Friday, July 18th 2014 at 7:03 pm |
Hi Maureen,
I hope you give this one a go. Even super simple creations – tomatoes and cheese, are great. Thanks for stopping by!
Saturday, July 19th 2014 at 2:27 pm |
I have loads of zucchini in my Italian garden this year, so they are on the menu in my house almost every day! This crostata looks fantastic, I will give it a go. Thank you, Adri!
Sunday, July 20th 2014 at 10:33 am |
Hi Anna,
Summer is zucchini time for certain! I hope you are having a great summer, and enjoy this one! Alla prossima!
Sunday, July 20th 2014 at 11:18 am |
Dear Adri, I knew that something was wrong – I kept looking at your FB page as well as your blog and I just knew that you would not stop blogging just like that – a serious reason was obvious – now I am just relieved to hear that you are feeling better and recovering well! I missed your posts dearly! Please take all the time necessary to get back on your feet and feel comfortable in your new home!
With tons of well wishes and many happy thoughts – a big fat hug from afar,
Andrea – let me know if you need anything to cheer you up and/or make you feel better, please!
Monday, July 21st 2014 at 7:39 am |
Hi Andrea,
Thank you for the kind words. I am surprised at how long I have been idle, and I look forward to getting back into the swing of things soon! Again, I really appreciate your kindness. Un bacione a te!
Monday, July 21st 2014 at 3:51 am |
This looks like a hearty lunch time meal! Thank you for sharing so much information, especially about the lemon olive oil 🙂
Monday, July 21st 2014 at 7:40 am |
Ciao TAndy,
I am glad you like this one. I hope you try the lemon olive oil. It is divine! Alla prossima!
Wednesday, July 23rd 2014 at 1:28 am |
I totally love the savoury crostata. Made one with mushrooms before and can’t wait to give this a try.
Wednesday, July 23rd 2014 at 6:15 am |
Hi Angie,
I had always thought of this as something sweet, do this was a welcome change. I have come to love these savory ones. Alla prossima!
Wednesday, July 23rd 2014 at 6:11 am |
What a lovely light summer meal. Thanks, Adri, for the excellent tutorial on how to make and assemble this beautiful crostata. I’m very familiar with sweet ones and trying a savory version will be fun.
Wednesday, July 23rd 2014 at 6:16 am |
Hi Cathy,
This was a change of pace for me too. It’s good to explore the savory side of life. I hope you are having a wonderful summer, and thanks for stopping by!
Wednesday, July 23rd 2014 at 8:42 pm |
I love crostatas! This looks like such a delicious snack or dinner! All the veggies make it so healty!
Thursday, July 24th 2014 at 7:51 am |
Hi Julia,
Thanks for the kind words. I hope you enjoy this one, and I am so pleased you dropped by!
Wednesday, July 23rd 2014 at 10:22 pm |
what’s going on? how are you my dear? give me some news about you, I’m worried …. a hug
Thursday, July 24th 2014 at 7:52 am |
Ciao Chiara,
I’ll send you a note – its been a heck of a crazy few months with a motor vehicle collision, surgery and now a home remodel! Thank you for your concern.
Thursday, July 31st 2014 at 3:44 am |
How prettty. I’ve never thought to make a savory crostata. Fabulous idea!
Sam
Thursday, July 31st 2014 at 7:12 am |
Hi Sam,
They’re really tasty. Switch it up with a savory crostata. Try some sauteed mushroooms with a bit of taleggio and Italian fontina – anything simple. Thanks for stopping by!
Thursday, July 31st 2014 at 8:00 am |
This looks so beautiful and delicious. I especially love the crust recipe you have given and can’t wait to try it. Very interesting about the lemon scented olive oil–I have wondered about those flavored oils. Lovely work. Thank you, Rocquie
Friday, August 1st 2014 at 5:51 pm |
Hi Rocquie,
I enjoyed playing with the idea of a savory crostata – sort of turning the whole idea of this classic, which we usually equate with dessert, on its head and going for savory rather than sweet. Even real simple combinations like cheese and tomato are lovely here. The lemon oil is out of this world, and is a lovely accompaniment to fish, pasta, vegetables and salads. There are a number of oils made with citrus – orange, lemon, lime, citron, even blood orange and tangerine. I have come to adore these agrumati, as they are known, and I even use them in gelato! Thank you so much fro stopping by and taking the time leave a comment. Alla prossima!
Wednesday, August 6th 2014 at 6:03 pm |
I love the idea of a veggie crostata! Brilliant! So many wonderful options, thought your zucchini version looks amazing!
Wednesday, August 6th 2014 at 8:09 pm |
Hi Liz,
Thank you! Consider it another idea for what to do with all the zucchini we get at this time of year, and I hope you try this olive oil. I bet you’d work miracles with it. Thank you for stopping by. Alla prossima!
Saturday, August 9th 2014 at 3:04 pm |
Adri…thrilled to see you back, even if, as you say, you have a way to go! Your crostata sounds delicious! If you are interested, I make a savory “tomato and zucchini pie” every summer using a ricotta filling, zucchini & tomatoes. The crust has some roasted garlic in it…looking forward to making it again really soon! I seem unable to hyperlink it here, so http://www.oracibo.com is where you will find it in the recipe section. I would love to hear if you make it!
Saturday, August 9th 2014 at 6:09 pm |
Hi Phyllis,
Thanks for the kind words. Your crostata sounds great. It’s surprising how new to people the idea of a savory crostata really is. Alla prossima!
Tuesday, August 19th 2014 at 7:17 am |
A splendid crostata! So good looking. A great summer bake.
Cheers,
Rosa
Tuesday, August 19th 2014 at 7:56 am |
Hi Rosa,
Well, you know how it is in summer with zucchini. There’s always lots! Alla prossima!
Wednesday, August 20th 2014 at 6:41 am |
Adri, I made this crostata last night for a dinner party as a starter with some arugala salad dressed with lemon vinaigrette. I have been looking for a reason to make it and last night finally was the night! Not only was it delicious, it looked beautiful and is quite easy to assemble. I sliced my zucchini on a little mandoline and it worked perfectly. And I LOVED the crust. Thank you so much for the inspriration.
Wednesday, August 20th 2014 at 11:40 am |
Hi Angela,
How wonderful. I am so pleased to hear that you enjoyed this, and thanks a million for telling me. You made my day. Mille grazie, amica!
Thursday, August 28th 2014 at 8:23 pm |
I can never turn down anything snuggled in a buttery flaky pastry crust. The zucchini rounds makes this galette look so elegant, too.
Friday, August 29th 2014 at 7:48 am |
Hi Carolyn,
Thanks! This one is perfect for this time of year when our gardens are overflowing with zucchini! Thanks for stopping by.
Thursday, August 28th 2014 at 8:35 pm |
Adri, thank you for stopping by my blog and leaving a comment. WOW, I am so impressed with your blog and your work. The recipes are so clear and the images make it easy to follow. I am lucky to have an Italian neighbour (from Trieste) so I have been the happy recipient of many crostatas, sweet and savoury (“I made one for us and one for you”). I loved your description of growing up in the kitchen. I fully relate.
Ciao
Friday, August 29th 2014 at 7:50 am |
Hi Dina,
Thank you for stopping by my site, and thank you for your kind words. I certainly enjoyed my visit to your your site, Olive Oil and Lemons. Part of the fun of writing about food is making the acquaintance of other food lovers. It’s a pleasure to meet you!
Friday, August 29th 2014 at 6:19 am |
Adri, thanks for stopping by Savoring Today and commenting — I am delighted to find your blog. What a beautiful crostata! I am more of a savory gal than a sweets gal, so it is perfect for me. I added you to my bloglovin feed so I will see more of your creations. 🙂
Friday, August 29th 2014 at 7:52 am |
Hi Judy,
Thank you so much for stopping by. I enjoy cruising around the internet and discovering sites that are new to me. There are many talented people out there, people with new ideas and fresh takes on things. It is an absolute pleasure to make your acquaintance, and I’ll be following you too. Alla prossima!
Friday, August 29th 2014 at 7:26 am |
The lemon ricotta layer sounds so good with the zucchini! What a great summer dish.
Friday, August 29th 2014 at 7:53 am |
Hi Lisa,
You are right about that lemon ricotta layer. The Agrumato oil makes it SO special. Thank you so much for stopping by, and I hope you try the crostata. Alla prossima!
Friday, August 29th 2014 at 7:34 am |
I adore your step by step instructions, they are by far the best ones that I have seen. Wonderful crostata, thanks so much for sharing!
Friday, August 29th 2014 at 7:55 am |
Hi Minnie,
Why thank you! I enjoy preparing these step by step posts. Personally I always have lots of questions, so I try and anticipate what others might ask. I am glad you found this of interest. I am so pleased that you stopped by and took the time to comment. Grazie!
Wednesday, September 3rd 2014 at 9:14 am |
Your savory crostada is just beautiful! Love the step by step photos too!
Wednesday, September 3rd 2014 at 9:20 am |
Hi Laura,
Thank you! This one was really tasty. Thank you for stopping by, and I hope you try it!
Thursday, September 4th 2014 at 7:42 am |
So nice to see you back. I hope you have a good kitchen in your temporary home and I look forward to seeing what you’ll be making.
Thursday, September 4th 2014 at 8:40 am |
Hi Janie,
Thanks for the welcoming words. It’s so strange working in a different kitchen, and I am still warming up to it, so to speak. I am hoping to be coming to you from my new kitchen by next spring. Alla prossima!
Friday, September 5th 2014 at 5:08 am |
This crostata looks amazing!
Friday, September 5th 2014 at 6:46 am |
Hi Marla,
I am glad this one caught your eye. It is tasty, and a switch from the typical dessert crostata. Alla prossima!
Friday, September 19th 2014 at 5:05 pm |
Delicious! I love your step by step recipe!
Friday, September 19th 2014 at 6:39 pm |
Ciao Marcela,
Thank you. I enjoy doing the step by step articles, and it please me to hear that you like them also. Have a wonderful weekend! Un abbraccio forte!
Monday, October 27th 2014 at 4:36 am |
Love the video showing how you rolled out the dough. I’ll have to try using a round piece of parchment. Your crostata would be perfect for a light lunch.
Sunday, April 9th 2017 at 10:58 am |
Thank you so much for this amazing recipe and the easy to follow steps in pictures. I’m not confident with pastry so this was the perfect level of instruction for me! I made this with a twist, by adding different vegetables, for a dinner party last night and it was a huge hit. The nutmeg was a subtle and surprising addition giving the most wonderful complexity.
Am now going to try a berry crostata from your peach recipe…am your newest fan!
Saturday, April 29th 2017 at 11:51 am |
Greetings!
I am so glad you enjoyed this recipe, and I am pleased to heat that have put your own personal twist on it. Thank you so much for stopping by and for taking the time to comment. I hope you enjoy the berry crostata. With summer on its way, you’ll be able to make so many delicious variations. Enjoy!