A Zucchini And Ricotta Crostata


I love making crostatas!  With the ability to be sweet, savory, or a combination of both, they are a rustic dish that can be any shape or size and with no worries about uniformity, crostatas make a perfect, no stress recipe pick for company. All that was needed was a zucchini, a few sauteed mushrooms, onions and a spread of ricotta cheese, and viola, a delicious dinner was born.  Served with a salad and a chilled sauvignon blanc, your friends and family would think that they had died and gone to heaven.  But alas, there was no sharing at my house.  I made it for myself and ate the whole thing.  Enjoy!


For The Dough:

1 3/4 cups all purpose flour, plus more for dusting

1/4 cup Spelt flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking powder

1/4 teaspoon freshly grated nutmeg

1/2 cup extra virgin olive oil

1/3 cup plus 2-3 additional Tbl cold water


For The Filling:

Note:  I have just listed the ingredients for the filling with no measurements.  The amounts are a personal preference and adjusted to your tastes.

Ricotta Cheese, drained for several hours to remove any liquid.

Sauteed mushrooms, sliced thinly

Sauteed onions, chopped

Zucchini, sliced thinly

Fresh Lemon Zest

Fresh Lemon Thyme, finely chopped

Sea Salt and Freshly Ground Pepper



For The Dough:

In the bowl of a food processor, combine flours, sea salt, baking powder, and nutmeg.

In a small bowl combine olive oil and 1/3 cup water.

With the food processor running, add oil and water in a steady stream until dough comes together.  Add additional water as needed.

Turn dough out onto a floured surface and form a disk.  Wrap in plastic wrap and refrigerate for 30 minutes.

Roll out dough to your desired shape.  Transfer to a metal baking sheet.

Stir together ricotta and lemon zest spreading a layer onto your dough, leaving enough of an edge to fold over.  Follow with the sauteed mushrooms and onions. Make a single layer of zucchini slices that slightly overlap.  Top with the lemon thyme, sea salt, and freshly ground pepper.

Fold the edges of the dough over, and paint with an egg wash.  Bake at 350 degrees for 40 to 50 minutes.  Let cool and set slightly before serving.


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