Zucchini Ricotta Crostata is one of those delightful dishes that strikes a perfect balance between rustic charm and culinary sophistication. It’s a recipe that instantly brings back memories of summers spent in my grandmother’s garden. She had a love for growing zucchini, and every year, we’d be blessed with an abundant harvest. This crostata became a staple in our household, a creative way to make use of the endless supply of zucchini that seemed to multiply by the day. My grandmother’s version was always delicious, but as I grew older, I started experimenting with the recipe, tweaking it here and there to suit my own tastes.
One of the aspects I love about this crostata is its versatility. While the original recipe calls for ricotta and parmesan as the primary cheeses, I’ve occasionally substituted the ricotta with goat cheese for a tangier flavor. You could also try adding a handful of cherry tomatoes or some caramelized onions to the filling for a bit of sweetness and extra depth. If you’re feeling adventurous, a sprinkle of pine nuts or walnuts over the top before baking adds a delightful crunch. The beauty of this dish lies in its adaptability; it’s easy to make it your own with just a few small changes.
Another tip I’ve picked up over the years is the importance of salting the zucchini slices and letting them sit for a while before assembling the crostata. This step might seem minor, but it makes all the difference in preventing a soggy crust by drawing out excess moisture from the zucchini. Speaking of the crust, don’t be afraid to get creative with the herbs and spices you incorporate into it. While dried basil is a classic choice, I’ve found that a pinch of thyme or rosemary can add a lovely aromatic twist.
This crostata is perfect for a light lunch, a savory snack, or even a casual dinner paired with a crisp salad. It’s also a great dish to serve when entertaining guests, as it’s impressive yet deceptively simple to make. The golden, flaky crust encasing the creamy ricotta filling, topped with perfectly roasted zucchini slices, makes for a visually stunning presentation that’s sure to be a hit at any gathering.
Making Zucchini Ricotta Crostata
Ingredients
- 1 teaspoon kosher salt
- 2 cups sifted all-purpose flour
- 3/4 cup cold unsalted butter, cut into pieces or grated
- 1 teaspoon dried basil
- 2 tablespoons melted butter
- 1/2 teaspoon white vinegar
- 1 egg mixed with 1 teaspoon water for egg wash
- 2 medium zucchinis, sliced thinly into rounds
- Pinch of red pepper flakes
- 1 large egg, lightly beaten
- 1/2 cup finely grated parmesan cheese (extra for topping)
- 1 cup ricotta cheese
- 1/2 teaspoon freshly grated lemon zest
- 3 minced garlic cloves
- 2 tablespoons ice-cold water
- Fresh basil for garnish
- Salt and pepper to taste
Directions
- Begin by preheating your oven to 425°F.
- In a food processor, pulse together the sifted flour, dried basil, and kosher salt until well combined. In another small bowl, whisk the lightly beaten egg with vinegar and ice-cold water. Gradually incorporate the cold butter into the flour mixture, pulsing until it forms coarse crumbs. Slowly add the egg mixture, pulsing until the dough starts to come together.
- Form the dough into a disc with your hands, wrap it in plastic wrap, and refrigerate for about 30 minutes.
- While the dough chills, place the zucchini slices on paper towels and sprinkle with salt. Allow them to sit for 15-20 minutes to draw out excess moisture, then pat them dry.
- In a separate bowl, combine the ricotta, finely grated parmesan, lemon zest, minced garlic, red pepper flakes, and a pinch of salt and pepper.
- After chilling, roll out the dough on a lightly floured surface to a thickness of about 1/4 inch, forming a rustic shape. Transfer the dough onto a parchment-lined baking sheet.
- Spread the ricotta mixture evenly over the dough, leaving a 2-3 inch border around the edges. Arrange the zucchini slices on top, slightly overlapping them. Drizzle the melted butter over the zucchini and add extra parmesan if desired.
- Fold the edges of the dough over the filling, creating pleats as needed. Brush the crust with the egg wash mixture.
- Bake for 40-45 minutes, until the crust is golden brown. Allow the crostata to cool slightly before slicing. Garnish with fresh basil and extra parmesan, then serve.
Storing Suggestions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the crostata in a 350°F oven for 10-15 minutes, or until heated through.
FAQs:
Can I use a different type of cheese instead of ricotta?
Yes, you can substitute ricotta with cottage cheese or goat cheese. However, the texture and flavor will be slightly different. Make sure to drain excess liquid from cottage cheese to avoid a soggy crust.
How can I make the crust flakier?
To achieve a flakier crust, ensure that your butter is very cold before mixing it with the flour. You can even freeze the butter for a few minutes before grating or cutting it into pieces. Additionally, avoid overmixing the dough, as this can make the crust tough.
What can I do if the dough cracks while rolling it out?
If your dough cracks while rolling, let it rest at room temperature for a few minutes to soften slightly. Gently press the cracks together with your fingers before continuing to roll it out.
Can I prepare the dough in advance?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just make sure it’s tightly wrapped in plastic to prevent it from drying out.
What other vegetables can I use in this crostata?
You can experiment with other vegetables like thinly sliced eggplant, tomatoes, or bell peppers. Just be sure to remove excess moisture from the vegetables before adding them to the crostata to avoid a soggy crust.
Is there a gluten-free version of this recipe?
Yes, you can make this crostata gluten-free by using a gluten-free all-purpose flour blend instead of regular flour. Keep in mind that gluten-free dough can be more delicate, so handle it with care while rolling and transferring to the baking sheet.
Zucchini Ricotta Crostata
Ingredients
- 2 cups all-purpose flour sifted
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1 large egg lightly beaten
- 1/2 teaspoon white vinegar
- 2 tablespoons ice-cold water
- 3/4 cup cold unsalted butter grated or cut into pieces
- 1 egg mixed with 1 teaspoon water for egg wash
- 2 medium zucchinis sliced thinly into rounds
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese finely grated (extra for topping)
- 1/2 teaspoon lemon zest freshly grated
- 3 garlic cloves minced
- Pinch of red pepper flakes
- 2 tablespoons melted butter
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F.
- In a food processor, combine the flour, dried basil, and kosher salt, pulsing just until mixed. In a separate small bowl, whisk together the beaten egg, vinegar, and ice-cold water. Add the cold butter to the flour mixture in the processor, pulsing until it resembles coarse crumbs. Gradually add the egg mixture, pulsing until the dough begins to form.
- Gather the dough with your hands, shape it into a disc, wrap it in plastic, and refrigerate for 30 minutes.
- Meanwhile, arrange the zucchini slices on paper towels, sprinkling them with salt. Let them sit for 15-20 minutes to release moisture, then pat them dry with a towel.
- In another bowl, mix the ricotta, parmesan, lemon zest, minced garlic, red pepper flakes, and a pinch of salt and pepper.
- After chilling, roll out the dough on a lightly floured surface to about 1/4 inch thick, forming a rustic shape. Transfer the dough to a parchment-lined baking sheet.
- Evenly spread the ricotta mixture over the dough, leaving a 2-3 inch border. Arrange the zucchini slices on top, allowing them to overlap slightly. Drizzle the melted butter over the zucchini and sprinkle additional parmesan if desired.
- Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the egg wash.
- Bake for 40-45 minutes, or until the crust turns golden brown. Let it cool for a few minutes before slicing. Serve with a sprinkle of fresh basil and extra parmesan.
