Zucchini & Ricotta Crostata

This recipe from Lidia Bastianich never ceases to amaze me. How the rice cooks up perfectly tender simply by soaking with shredded zucchini and then baking with ricotta and eggs is magical. Nestled in the most simple olive oil crust, it is an impressive dish with simple technique. Serve with a green salad or vegetable soup for a light dinner.

Zucchini & Ricotta Crostata

Prep Time 45 minutes
Cook Time 55 minutes
This recipe from Lidia Bastianich never ceases to amaze me. How the rice cooks up perfectly tender simply by soaking with shredded zucchini and then baking with ricotta and eggs is magical. Nestled in the most simple olive oil crust, it is an impressive dish with simple technique. Serve with a green salad or vegetable soup for a light dinner.
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Course Main Course
Servings 8

Ingredients
 

For the dough:

  • 1 ½ cups (185 grams) all-purpose flour
  • ½ cup (65 grams) whole wheat flour
  • 1 teaspoon kosher salt
  • ½ cup extra virgin olive oil
  • 1/3 cup cold water

For the filling:

  • 1 ¼ pounds zucchini, about 1 large
  • ½ cup Arborio rice
  • 2 cups whole milk ricotta
  • 1 cup grated parmigiano-reggiano
  • 2 scallions, chopped
  • 3 eggs
  • ¾ cup buttermilk or whole milk
  • 1 tablespoon chopped mint
  • 2 teaspoons kosher salt
  • butter for the pan

Instructions
 

  • Make the dough. In a food processor, combine the flours and salt and pulse a few times. Combine the water and oil, and with the motor running, drizzle it in through the feed tube until the dough gathers together. It should be soft. Turn out and gather together, wrapping in plastic, and let sit 30 minutes at room temperature. You can also refrigerate it up to a day, bringing it back to room temperature before proceeding.
  • Make the filling while the dough rests. In a large bowl, shred the zucchini using the large holes on a box grater and add the rice. Stir and let it sit for at least 40 minutes to soften the rice. Add all of the remaining ingredients and mix well. This can be refrigerated until ready to bake, up to 4 hours.
  • Preheat your oven to 375 F and butter a 9-inch circular deep pie dish. Roll the dough out on a floured surface., It should be large enough that when fitted in the pan it will overhang the sides by an inch. Gently transfer the dough to the pie dish, then fill the dough with the zucchini mixture. Fold the overhanging dough over top, place on a baking sheet to catch any drips, and bake for 45-55 minutes until the center is set. Allow it to cool for 30 minutes to further set the filling. Serve warm or at room temperature.

Notes

*If you go the sheet pan route, you need to make sure the filling is secure in the crust. It is a very wet filling, and will spill out if not completely contained. When I tested the half version on my sheet pan, I used a metal loaf pan to shore up the side of the tart that wasn’t against the edge to ensure it wouldn’t spill out.
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