Appetizers and Snacks, Cakes, Pies & Tarts

Savory Crostata with Zucchini and Prosciutto

Nicoletta October 14, 2020

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Savory Crostata with Zucchini and Prosciutto. This is an easy and tasty recipe that your family will love. A light 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

Savory Crostata with zucchini and prosciutto-whole on rack

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.

 

 

The 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. You start by mixing the flour and the salt; then you 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; then, pulse to blend until it just comes together (it doesn’t need to form into a ball). See the picture below.

Savory Crostata with zucchini and prosciutto-prep-dough

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. While in the meantime, get all the ingredients ready:

  1. Wash and thinly cut the zucchini in rounds.
  2. Measure the cream, take out the eggs, and the prosciutto.

Savory Crostata with zucchini and prosciutto-ingredients

More steps of the preparation

  1. 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.
  2. 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.

The 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 2/3 and 1/3).
  • 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 savory crostata cool completely before unmolding and slicing.

Savory Crostata with zucchini and prosciutto-whole on board-vertical

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, broccoli, spinach, or mushrooms, would work well in place of the zucchini. You can add the mushrooms and spinach raw, although, for the broccoli, I suggest you boil them first.
  • If you want to make it lacto-ovo vegetarian, omit the prosciutto and Parmigiano, and maybe replace with feta for the saltiness.

Savory Crostata with zucchini and prosciutto-on board-slice    

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

Savory Crostata with zucchini and prosciutto-slice on plate   

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 that 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!

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Savory Crostata with zucchini and prosciutto-feature-whole on board

Savory Crostata with Zucchini and Prosciutto

  • Author: Nicoletta
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian

Description

Savory Crostata with Zucchini and Prosciutto. A homemade crumbly flaky crust hosts a luscious egg filling with highlights of zucchini and prosciutto.


Ingredients

For the crust

  • 1 1/2 cups (210 g) unbleached all-purpose flour (or type 00)
  • 4 1/2 ounces (125 g) unsalted butter, chilled, cut into cubes
  • 1/2 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 (3/4 cup) heavy cream (or half and half cream)
  • 3 Tbsp Parmigiano
  • a few slices of prosciutto, slivered
  • 2 eggs

Instructions

For the crust

  1. 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.
  2. In a small bowl, combine the egg yolk, and ice water and stir well together.
  3. 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.
  4. 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

  1. Wash and thinly cut the zucchini in rounds.
  2. 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.
  3. 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

  1. 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.
  2. Take the dough out of the refrigerator and let it come to room temperature. Then, divide the dough in two (about 2/3 and 1/3).
  3. 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.
  4. 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.
  5. 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.
  6. Pour the zucchini mixture onto the bottom.
  7. 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.
  8. Put in the oven and cook for 30-35 minutes or until golden.
  9. 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!

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Savory Crostata with zucchini and prosciutto-on board-slice-closeup

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16 Comments

  • Avatar
    Reply Jenny October 21, 2020 at 8:37 am

    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!

    • Nicoletta
      Reply Nicoletta October 25, 2020 at 9:54 am

      Thanks! The crust is wonderful, you can use it to make so many other recipes! The whole tart is just a delightful meal.

  • Avatar
    Reply Chef Dennis October 21, 2020 at 4:54 pm

    What a beautiful crostata, packed with flavor! I can’t wait to give your recipe a try!

    • Nicoletta
      Reply Nicoletta October 25, 2020 at 9:55 am

      Thank you! Hope you do, the crust is amazing and the filling so delicious!

  • Avatar
    Reply Anna October 23, 2020 at 10:35 am

    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!

    • Nicoletta
      Reply Nicoletta October 25, 2020 at 9:58 am

      Thank you! The crust is indeed amazing and the filling delicious! So happy you enjoyed it!

  • Avatar
    Reply Denise October 24, 2020 at 7:17 am

    This Crostata with Zucchini and Prosciutto looks absolutely delicious! The flavors sound amazing, thank you for sharing!

    • Nicoletta
      Reply Nicoletta October 25, 2020 at 9:59 am

      Thank you! It is a delightful savory tart the whole family will love!

  • Avatar
    Reply Erin October 25, 2020 at 5:43 am

    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.

    • Nicoletta
      Reply Nicoletta October 25, 2020 at 10:00 am

      Now you can change that ! 😉 It is not that hard to make and result is fantastic!! Thank you!

  • Avatar
    Reply Paula Montenegro October 25, 2020 at 8:43 am

    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!

    • Nicoletta
      Reply Nicoletta October 25, 2020 at 10:01 am

      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!!

  • Avatar
    Reply Debra October 25, 2020 at 6:57 pm

    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!

  • Avatar
    Reply kerri October 25, 2020 at 7:32 pm

    now this would. be perfect for brunch! though to be honest, i don’t think i’d want to share!

  • Avatar
    Reply Moop Brown October 25, 2020 at 7:37 pm

    I’m a big prosciutto fan and love the way it is used in this tasty looking recipe!

  • Avatar
    Reply Jo October 26, 2020 at 12:46 am

    Easy to make and even more easier topping! What’s not to love about this crostata. It’s perfect and delicious looking!

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