![\"Zucchini](\"https:\/\/adribarrcrocetti.com\/main\/wp-content\/uploads\/2014\/05\/Zucchini-Crostata-Ricotta-Lemon-Cut-640x427-D53_3221_1830.jpg\")
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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.<\/p>\n
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.<\/p>\n
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Here I have used fresh ricotta atop the pastry base. The ricotta, flecked with lemon zest and delightfully fragrant lemon thyme, is dotted with saut\u00e9ed 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<\/p>\n 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.<\/p>\n 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.<\/p>\n I’ve mentioned the Agrumato Extra Virgin Olive Oils before. These Abruzzese specialties are produced by the Ricci Family (www.agrumato.it<\/a>). 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<\/em> (olive harvest) when newly picked olives are pressed simultaneously<\/em> 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<\/a>.<\/p>\n 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.<\/p>\n Step by Step<\/em> Assemble the ingredients for the crust<\/p>\n Place the dry ingredients in the workbowl of the food processor, and with the machine running, add the oil and water<\/p>\n Process the mixture until it is thoroughly moistened<\/p>\n Turn the dough out onto the work surface and form it into a disk<\/p>\n Wrap the dough in plastic or parchment, and set it aside to rest<\/p>\n Place the unwrapped dough on a piece of floured parchment paper<\/p>\n Roll into a 14-inch circle<\/p>\n Assemble the filling ingredients<\/p>\n Combine the ricotta with the herbs, salt, pepper, nutmeg and lemon zest<\/p>\n Dab the ricotta filling over the crust and spread evenly, leaving a 1-inch border<\/p>\n Dot with saut\u00e9ed green onions<\/p>\n Dot with half of the saut\u00e9ed pancetta<\/p>\n Place the sliced zucchini over the ricotta filling<\/p>\n Dot with the remaining saut\u00e9ed pancetta<\/p>\n Pleat the crust<\/p>\n Apply the egg wash<\/p>\n Dribble Lemon Agrumato olive oil over the zucchini and top with a few twists of black pepper<\/p>\n After the crostata is removed from the oven, add a few generous twists of black pepper<\/p>\n Cut and serve<\/p>\n I find it particularly convenient to bake this crostata on a 15 \u00be 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<\/a>.<\/p>\n 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.<\/p>\n Crust<\/em> Filling<\/em> Egg Wash<\/em> Drain the ricotta:<\/em> 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.<\/p>\n Make the crust:<\/em> 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.<\/p>\n Prepare the oven:<\/em> place the oven rack with a baking stone in the lower third of the oven. Preheat the oven to 375 degrees F.<\/p>\n Make the filling:<\/em> pour 1 tablespoon of extra virgin olive oil into a 9-inch skillet. Over medium heat saut\u00e9 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 saut\u00e9 over medium heat until softened and translucent, but not browned, about 3 minutes. Transfer the onions to a small bowl.<\/p>\n Transfer the drained ricotta to a medium bowl, discarding accumulated liquid. Combine the ricotta with the chopped lemon thyme, lemon zest, \u00bd teaspoon of fine sea salt, \u00bd teaspoon of black pepper, and ground nutmeg.<\/p>\n Roll the dough:<\/em> 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.<\/p>\n Assemble the crostata:<\/em> dab the ricotta filling over the circle of rolled dough, and spread it in an even layer, leaving a 1-inch border. Distribute the saut\u00e9ed green onions over the ricotta, followed by half of the saut\u00e9ed pancetta. Arrange the sliced zucchini over the ricotta, and top with the remaining saut\u00e9ed pancetta.<\/p>\n Finish the crostata:<\/em> 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. <\/p>\n Bake the crostata:<\/em> 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.<\/p>\n Cook’s Note:<\/em> 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.<\/p>\n<\/a><\/p>\n
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<\/p>\n<\/a><\/p>\nCrostata di Ricotta e Zucchine<\/em>
\nZucchini Crostata with Ricotta-Lemon Filling<\/em><\/h4>\nserves 4 as a main dish, 6 to 8 as antipasto<\/h6>\n
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\n1\u00be cups all-purpose flour, plus more for rolling
\n\u00bc cup whole wheat flour
\n\u00bd teaspoon fine sea salt
\n\u00bc teaspoon baking powder
\n\u00bc teaspoon freshly ground nutmeg
\n\u00bd cup extra virgin olive oil
\n1\/3 cup plus 2-3 tablespoons cool water<\/p>\n
\n12 oz. whole milk ricotta, drained for at least 4 hours
\n2 medium zucchini, about 9 oz., sliced into 1\/16-inch coins
\n3 oz. pancetta, cut into 1\/4-inch dice
\n2 bunches green onions, white parts only, thinly sliced
\n1 tablespoon lemon thyme leaves, chopped to yield about 1 teaspoon, plus whole sprigs to garnish
\nGrated zest of 1 organic lemon
\n\u00bc teaspoon freshly ground nutmeg
\nFine sea salt
\nFreshly ground black pepper
\nExtra virgin olive oil
\nLemon Agrumato Extra Virgin Olive Oil<\/p>\n
\n1 large egg
\n1 tablespoon water<\/p>\n<\/a><\/a><\/p>\n
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