Every element of this savory summer tart appeals to me.
The crust, made with whole wheat flour and olive oil, is rustic, free-form and forgiving.
Inside is a layer of ricotta, scented with lemon zest, nutmeg and thyme, generously spread across the base.
Coins of zucchini, (that ubiquitous summer garden veggie I am ever seeking another way to cook,) ring the top.
A drizzle of lemon agrumato imbues the squash with piquant citrus oil.
The pastry bakes beautifully, surrounding the creamy filling and vegetables with a rumpled golden crust.
And, whether sliced warm from the oven, or carved cool the next day, out of the fridge, it is delicious.
The recipe comes courtesy of Adri Barr Crocetti, whose Italian-centric blog will captivate you with its authentic preparations and stunning photography. When I first read her post about this crostata back in May, I knew that I would make it.
It was just a matter of time.
All summer, I’ve had most of the necessary ingredients in my pantry, and an abundance of those prolific squashes from my garden. The only thing I lacked was Lemon Agrumato–a special oil from Abruzzo where olives are stoneground with lemon.
Serendipity and luck–a friend gave me this bottle for my birthday.
While it is not a true agrumato–it doesn’t indicate that on the label–it does impart a pleasing citric essence to the otherwise peppery nature of the olive oil.
Adri tucks cubes of pancetta between the zucchini slices, and I can well imagine the luscious sweet-salty bites those bring to the tart.
But, I live with a vegetarian. So I strew Sun Gold cherry tomatoes–halved—over the top.
LEMONY ZUCCHINI RICOTTA CROSTATA adapted from Adri Barr Crocetti
1 1/2 cups unbleached all-purpose flour, plus more for rolling
1/2 cup white whole wheat flour
½ teaspoon fine sea salt
¼ teaspoon baking powder
¼ teaspoon freshly ground nutmeg
½ cup extra virgin olive oil
1/3 cup plus 2-3 tablespoons cool water
Place the flours, fine sea salt, baking powder, and nutmeg in the bowl of a food processor fitted with the metal blade. Pulse twice to combine. In a measuring cup combine the olive oil and cool water. Begin to pour the liquid slowly into the processor as you gently pulse then run the machine.Remove the feed tube from the processor, and with the machine running, slowly add all the liquid. Process until the ingredients are well combined, and come together into a mass.Turn the dough out onto the counter, knead and form into a disc shape.Wrap in plastic and allow the dough to rest for at least 30 minutes.
Note: You may make this up ahead of time, refrigerating the plastic-wrapped dough overnight.
15-16 ounces whole milk ricotta, drained for at least 4 hours*
Extra virgin olive oil
2 bunches green onions, thinly sliced
1 tablespoon chopped thyme (or lemon thyme) leaves, plus whole sprigs to garnish
Grated zest of 1 large lemon
¼ teaspoon freshly ground nutmeg
Fine sea salt
Freshly ground black pepper
2-3 medium zucchini, sliced into 1/16-inch coins
Lemon Agrumato Extra Virgin Olive Oil
* To drain the ricotta: line a strainer with cheesecloth and place over a large bowl, or set a large sieve over a bowl. Put the ricotta into the sieve, cover and refrigerate to drain for at least 4 hours, or overnight.
Pour 1 tablespoon of extra virgin olive oil into a skillet set over medium heat. Add the sliced green onions and a pinch of fine sea salt. Sauté over medium heat until soft and translucent, about 3 minutes. Transfer the onions to a small bowl.
Place the drained ricotta (discarding the separated whey) to a medium bowl. Fold in the chopped thyme, lemon zest, ½ teaspoon of fine sea salt, ½ teaspoon of black pepper, and ground nutmeg.
1 large egg
1 tablespoon water
Beat the egg and water together in a small bowl. Set aside until time to brush onto the pastry.
Preheat the oven to 375 degrees F. If you have a baking stone, place it into the oven on the middle rack.
Dust your counter with flour. Unwrap the dough disc and roll it into a 14″-15″ circle. Slide the rolled out dough onto a parchment-lined baking sheet.
Spread the ricotta mixture over the circle of rolled dough, spreading it evenly, leaving a 1-inch border. Sprinkle the sautéed green onions over the ricotta. Arrange the sliced zucchini over the ricotta, and top with slices of cherry tomatoes. Sprinkle with salt and black pepper. Finish with a drizzle with Lemon Olive Oil.
Fold the border over the zucchini, crimping it to make a circle. Brush the egg wash over the pleated border. (You will not use all of the egg wash.)
Slide the crostata and parchment from the baking sheet onto the preheated baking stone. (Or simply bake on parchment lined baking sheet. Bake until the crust is lightly browned and the zucchini is cooked, about 45 minutes. Allow to cool on a rack for 15 minutes.
Cut into wedges and serve.