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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!
5 from 34 votes
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Ingredients

crust

  • 2 cups sifted all-purpose flour
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 teaspoon white vinegar
  • 2 tablespoons ice cold water
  • 3/4 cups 1 1/2 sticks cold unsalted butter, cut into pieces or grated
  • 1 egg + 1 teaspoon water, beaten for egg wash

filling

  • 2 medium zucchini, thinly sliced into rounds
  • 1 cup ricotta cheese
  • ½ cup finely grated parmesan cheese, plus more for topping
  • kosher salt and pepper
  • 3 garlic cloves
  • 1/2 teaspoon freshly grated lemon zest
  • pinch red pepper flakes
  • 2 tablespoons melted butter
  • fresh basil, for topping

Instructions 

  • 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.
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