Zucchini Ricotta Crostata.
This zucchini ricotta crostata is a delicious savory summer treat. Flaky golden crust, cheesy, herby ricotta filling and garden zucchini on top. It’s incredible!
Zucchini ricotta crostata coming in hot!
This savory, herby crust filled with a creamy ricotta mixture and thinly sliced zucchini is one of my new favorite summer recipes. This will be one that I make for years and years to come!
I love a crostata… or galette… whichever you call it. For multiple reasons!
First, they are delicious. They can be filled with just about anything. Second, they are easy. I love how quickly they come together and how rustic they are – you don’t need anything super fancy or precise here for it to still look fabulous. Third, they are so much more versatile than pie. Fourth, they look just as amazing as they taste and can be served at a dinner party for something extra special!
This zucchini version is just so summery and fantastic. It has many of my favorite things (ricotta! parm! zucchini! butter!) and tastes wonderful.
I can’t tell you how much I have come to love a savory crostata. I’m pretty sure that now I love them more than sweet ones, and this winter vegetable one has been on my mind since last year. I also have a summer chicken pot pie galette that is fantastic.
Here’s how I make it!
This crust is my absolute favorite. It comes from my grandma’s pie crust and is so buttery, so flaky and I like to add some herbs into my savory ones too. I refrigerate this crust for about 30 minutes, so while that happens, I bring everything else together.
Salting the zucchini is super important. It removes the liquid from the squash which will otherwise make the crostada super watery. So slice it into thin rounds, salt it and let it sit. Then pat it dry.
The ricotta filling is delish. I add parmesan, ricotta, a little lemon, some red pepper flakes and spread it on the crust for a base.
Layer those adorable little zucchini rounds on top of the ricotta and you’re set. Sprinkle on a little extra parmesan if you wish.
Bake until golden and cheesy and warm and savory. Gosh I LOVE this. Top with parm and lots of fresh basil. Yum.
This is the perfect savory summer treat; the ideal summer comfort food.
Zucchini Ricotta Crostata
Zucchini Ricotta Crostata
- Preheat the oven to 425 degrees F.
- Add the flour, basil and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
- Thinly slice the zucchini and place it on paper towels. Sprinkle salt all over and let the moisture drain off for 15 or 20 minutes, then pat it dry with a paper towel.
- In a bowl, stir together the ricotta, parmesan, lemon zest, a big pinch of salt and pepper, garlic and red pepper.
- Remove the crust from the fridge. Roll the pie crust into a rustic shape – no shape necessary really (a circle, square or oval is fine) – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
- Spread the ricotta on the dough in an even layer, allowing at least 2 to 3 inches for a border. Top with the sliced zucchini rounds. I don’t layer them, but they slightly overlap on the sides. Drizzle the melted butter on top. Sprinkle on parmesan if you wish.
- Fold the edges of the dough up into the center. Brush the crust with the egg wash.
- Bake for 40 to 45 minutes, until the crust is golden. Let it cool slightly. Slice and serve, sprinkling with basil and parmesan. This reheats very well too - I throw it in the oven for a few minutes for best results, but you can also microwave it.