Savory Crostata with Zucchini and Prosciutto. A homemade crumbly flaky crust hosts a luscious egg filling with highlights of zucchini and prosciutto.
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
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 yolk, 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.
- 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 crostata cool completely before unmolding and slicing.
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!