Savory Crostata with Zucchini and Prosciutto. This is an easy and tasty recipe that your family will love. A homemade light and flaky crust hosts a luscious egg filling with highlights of zucchini and prosciutto. Crumbly, creamy, sweet, salty, you have it all. Perfect as an appetizer, or as a full meal.
Song of the day: Diamonds by Sam Smith
That I am a fan of crostata you already know, but what you do not know, maybe, is that you can make a wonderful savory crostata to change things up a bit for your family meals. It is fun to eat, and also to make. The homemade crust is an amazing base for a luscious creamy filling. We loved it, I am sure you will too.
Homemade tart pastry
My basic savory tart pastry can become your go-to recipe for a no-fail, buttery, flaky, savory tart pastry, with endless filling possibilities. It comes together easily in a food processor.
- Start by mixing the flour and the salt, then add the cubed, chilled, butter and pulse it until the mixture has a crumbly, pebble-like texture.
- Next, mix the egg with 2 tablespoons of cold water and add it to the butter/flour mixture. Pulse to mix it until it just comes together (it doesn’t need to form into a ball). See the picture below.
- After that, transfer the dough onto a work surface, pat into a ball, and flatten into a disk. Wrap it in plastic and let it rest in the refrigerator for about half an hour.
Prepare the zucchini, prosciutto, and egg filling
While the dough is resting in the fridge, get all the other ingredients ready:
- Wash and thinly cut the zucchini in rounds.
- Measure the cream, take out the eggs, sliver the prosciutto.
Steps of the preparation
- In a saute pan add the 2 tablespoons of evo oil, the garlic, the zucchini, adjust with salt and pepper, basil leaves, and a pinch of oregano. Cook on medium heat for 3-4 minutes, just to soften them. Let cool slightly.
- In a large bowl, beat the eggs, then add the Parmigiano, the cream, the slivers of prosciutto, and the cooked zucchini. Blend everything well. Then, pour the zucchini into the egg/cream mixture.
How to assemble the tart
- Turn on the oven at 350°F (180°C). Butter and flour the bottom and sides of a round tart pan with a removable bottom.
- Take the dough out of the refrigerator and let it come to room temperature. Then, divide the dough in two, one slightly bigger than the other (about ⅔ and ⅓).
- Lightly flour a wood board, place the bigger part of the dough and sprinkle flour on top. Flatten the disk with the rolling pin, turning the dough as you keep rolling, and adding flour only as necessary to keep the dough from sticking to the counter or the rolling pin.
- Once the dough is large enough so that it will cover the bottom of the tart pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan.
- Gently but firmly press the bottom and edges of the pastry dough with your fingertips so that it adheres to the pan. Roll the rolling pin over the edges, then with a sharp knife cut the excess dough and add it to the third you have set aside. Lastly, prick the bottom of the dough lightly with a fork.
- Pour the zucchini mixture onto the bottom.
- Now roll out the remaining dough, to get the classic strips of dough that we are going to place on the filling to form the typical diamond shape lattice of the crostata.
- Place on the middle rack of the oven and bake for 30-35 minutes or until lightly golden.
- Then, transfer the pan onto a rack and let the savory crostata cool completely before unmolding and slicing.
Variations on the theme
- Obviously, I highly recommend you try my homemade savory tart crust recipe, however, if short on time, an all-butter store-bought puff pastry works fine.
- As for the filling, kale, broccoli, spinach, mushrooms, would all work well in place of the zucchini. You can add the mushrooms and spinach raw, although, for the broccoli, I suggest you blanche them first.
- If you want to make it lacto-ovo vegetarian, omit the prosciutto and Parmigiano, and maybe replace with feta for the saltiness.
After taking a bite of this amazing savory crostata, there is only one way to describe it:
D-delicate
E-exquisite
L-loving
I-incredible
C-comforting
I-intriguing
O-over the top
U-unbelievable
S-scrumptious
Let's get down to it
The crust is so flaky and has that beautiful buttery flavor. What a perfect foundation for the creamy, rich, luscious egg and cream filling, accompanied by that tender sweet zucchini, and kicked up with the oregano, basil, garlic, and Parmigiano! I love how those prosciutto bits tantalize your taste buds with their saltiness. As a whole, this Savory Crostata with Zucchini and Prosciutto is delightful and well balanced. Loreto even ate it cold the next day and said it was just amazing!
Hope you try it and let us know how you liked it!
PrintSavory Crostata with Zucchini and Prosciutto
Savory Crostata with Zucchini and Prosciutto. A homemade crumbly anf flaky crust hosts a luscious egg filling with highlights of zucchini and prosciutto. Perfect as an appetizer or a full meal.
- Total Time: 1 hour 20 minutes
- Yield: 6-8 servings 1x
Ingredients
For the crust
- 1 ½ cups (210 g) unbleached all-purpose flour (or type 00, or spelt flour)
- 4 ½ ounces (125 g) unsalted butter, chilled, cut into cubes
- ½ teaspoon salt
- 1 large egg
- 2 Tbsp cold water + 1 Tbsp if needed
For the filling
- 2 medium zucchini (about 300 g)
- 2 Tbsp extra virgin olive oil
- 1 clove garlic
- salt, pepper, basil, oregano
- 200 g (¾ cup) heavy cream (or half and half cream)
- 3 Tbsp Parmigiano
- a few slices of prosciutto, slivered
- 2 eggs
Instructions
For the crust
- In the bowl of the food processor, pulse the flour and salt to combine thoroughly. Add the cubed butter and pulse until the butter forms irregular chunks about the size of peas.
- In a small bowl, combine the egg and ice water and stir well together.
- Add the egg mixture to the food processor and pulse until it is partially incorporated (it doesn’t have to form a ball). Add 1 additional tablespoon of water if needed.
- Transfer the dough onto a work surface, pat into a ball, and flatten into a disk. Wrap it in plastic and let it rest in the refrigerator for about half an hour.
For the filling
- Wash and thinly cut the zucchini in rounds.
- In a saute pan add the 2 tablespoons of evo oil, the garlic, the zucchini, adjust with salt and pepper, basil leaves, and a pinch of oregano. Cook on medium heat for 3-4 minutes. Remove the garlic, and let cool slightly.
- In a large bowl, beat the eggs, then add the Parmigiano, the cream, the slivers of prosciutto, and the cooked zucchini. Blend everything well.
Assembly
- Turn on the oven at 350°F (180°C). Butter and flour the bottom and sides of a round tart pan with the removable bottom.
- Take the dough out of the refrigerator and let it come to room temperature. Then, divide the dough in two (about ⅔ and ⅓).
- Lightly flour a wood board, place the bigger part of the dough and sprinkle flour on top. Flatten the disk with the rolling pin, turning the dough as you keep rolling, and adding additional flour only as necessary to keep the dough from sticking to the counter or the rolling pin.
- Once the dough is large enough so that it will cover the bottom of the tart pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan.
- Gently but firmly press the bottom and the edges of the pastry dough with your fingertips so that it adheres to the pan. Roll the rolling pin over the edges, then with a sharp knife cut the excess dough and add it to the third you have set aside. Lastly, prick the bottom of the dough lightly with a fork.
- Pour the zucchini mixture onto the bottom.
- Now roll out the remaining dough, to get the classic strips of dough that we are going to place on the filling to form the typical diamond shape lattice of the crostata.
- Put in the oven and cook for 30-35 minutes or until golden.
- Then, transfer the pan onto a rack and let the crostata cool completely before unmolding and slicing.
Notes
The dough can be be made ahead and chilled in the refrigerator for up to 3 days or frozen up for up to 2 months. To freeze, wrap the flat disk of dough well with plastic wrap. Allow frozen dough to defrost overnight in the refrigerator. Set it out at room temperature before rolling out.
Instead of zucchini, you could use spinach, broccoli, or mushrooms. You can omit the prosciutto, and for the salty element add feta, instead. Let your creativity run free. It's going to be delicious, anyway!
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Keywords: tart, savory, crostata, butter, cream, egg, zucchini, oregano, prosciutto, Parmigiano, Italian
I love baking and kneading dough because it takes me to a happy place in my soul.
Jenny says
How beautiful and delicious this crostata looks! It is really lovely. Really appreciate your recipe and tips, it will be easier to make it. I am not very experienced making crust but feel confident reading your advise. I will gather all the ingredients and give it a try this weekend. I bet it will be a huge hit!
★★★★★
Thanks! The crust is wonderful, you can use it to make so many other recipes! The whole tart is just a delightful meal.
Chef Dennis says
What a beautiful crostata, packed with flavor! I can't wait to give your recipe a try!
★★★★★
Thank you! Hope you do, the crust is amazing and the filling so delicious!
Anna says
I loved this recipe! The crust was so easy to make, and so wonderfully crispy and buttery! And that filling... oh my! Absolutely delicious! Thank you, I will definitely be making it again soon!
★★★★★
Thank you! The crust is indeed amazing and the filling delicious! So happy you enjoyed it!
Denise says
This Crostata with Zucchini and Prosciutto looks absolutely delicious! The flavors sound amazing, thank you for sharing!
★★★★★
Thank you! It is a delightful savory tart the whole family will love!
Erin says
This is lame but I've never had a savory crostata before. Your step by step photos make it look so easy! It sounds extra yummy with the prosciutto.
Now you can change that ! 😉 It is not that hard to make and result is fantastic!! Thank you!
Paula Montenegro says
We're such huge fans of zucchini pie here but I never thought of adding prosciutto! Love the idea and this recipe is getting made asap. Thanks for sharing!
★★★★★
Thanks! Hope you make it soon! The prosciutto is a nice salty compliment to the sweetness of the zucchini but the star of the show is the crust!!
Debra says
Ok....mine didn't come out as beautiful as yours....but it sure was tasty! I'm going to make it again and work on presentation!
★★★★★
Hi Debra, so happy to hear that you liked the flavor of this dish. It has very good flavor and texture. Don't be too hard on your self with presentation, however that's the spirit try and try again, just relax and have fun!
Cheers!
kerri says
now this would. be perfect for brunch! though to be honest, i don't think i'd want to share!
★★★★★
Thanks Kerri, yes a perfect lunch or brunch meal, and so glad you liked it to the point that you may not share! Lol.
Happy cooking!
Moop Brown says
I'm a big prosciutto fan and love the way it is used in this tasty looking recipe!
★★★★★
Thank you, yes prosciutto is such an incredible ingredient and pairs so well with all that is happening in this dish. I can eat prosciutto all day long!
Have fun cooking!
Cheers!
Jo says
Easy to make and even more easier topping! What's not to love about this crostata. It's perfect and delicious looking!
★★★★★
Hi Jo, thank you for liking this crostata! Your right what's not too love, soimple, quick and so so delicious!
Have a wonderful day!