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Squash and Ricotta Crostata

Squash and Ricotta Crostata with Baby Lettuces and Basil

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Similar to a French galette, a crostata is a rustic Italian free-form tart. In this warm weather version, tender pie crust is coated with not one, but three Italian cheeses, then piled high with zucchini, summer squash, and red onion. An herbaceous baby lettuce and basil salad complements this savory pie which will transport you to the piazzas of Italy.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • yellow squash
    • 10 ounces
    • yellow squash
  • zucchini
    • 8 ounces
    • zucchini
  • red onion
    • 1
    • red onion
  • basil
    • 1/4 ounce
    • basil
  • pie crust
    • 1
    • pie crust
  • grated pecorino cheese
    • 2 tablespoons
    • grated pecorino cheese
  • balsamic vinegar
    • 1 tablespoon
    • balsamic vinegar
  • ricotta cheese
    • 1/3 cup
    • ricotta cheese
  • shredded mozzarella cheese
    • 2 1/2 ounces
    • shredded mozzarella cheese
  • herbes de Provence
    • 1/2 tablespoon
    • herbes de Provence
  • Baby Lettuce Mix (Mesclun)
    • 3 ounces
    • Baby Lettuce Mix (Mesclun)
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • 2 baking sheets

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 400°F. Rinse all produce. Cut yellow squash and zucchini crosswise into ½-inch slices. Peel onion, halve, then thinly slice. Roughly tear basil leaves, discarding stems.
  2. Roast Squash and Zucchini

    Roast Squash and Zucchini

    On a baking sheet, toss yellow squash, zucchini, and onion with 1½ tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast in oven until just tender, about 12 minutes.
  3. Bake Crust

    Bake Crust

    Line another baking sheet with parchment paper. Carefully remove pie crust from tin and place on parchment-lined baking sheet. Flatten edges of pie crust, pinching together any cracks to seal. Sprinkle half of pecorino evenly over pie crust. Prick in several places with a fork. Transfer to oven and bake until lightly golden, about 10 minutes.
  4. Make Dressing

    Make Dressing

    While vegetables roast and crust bakes, in a large bowl, whisk together balsamic vinegar, basil, and 2 tablespoons olive oil to make dressing. Season with ⅛ teaspoon salt and pepper as desired.
  5. Assemble Crostata

    Assemble Crostata

    Once pie crust is lightly golden, remove from oven. Spread ricotta in an even layer onto pie crust, leaving a 1-inch border. Arrange roasted vegetables in an even layer on top of ricotta. Sprinkle mozzarella and remaining pecorino on top of vegetables. Brush 1 teaspoon olive oil over pie crust border and sprinkle herbes de Provence all over.
  6. Plate Crostata

    Plate Crostata

    Return baking sheet with crostata to oven and bake until cheese is melted and crust is golden, 3-5 minutes more. Meanwhile, add lettuces to bowl with dressing and toss to coat. Cut crostata into slices and serve with salad. Bon appétit!
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