Creamy marscapone with herbs, topped with a pretty zucchini layer, and baked in a flaky pie crust. This super easy Zucchini Crostata recipe is divine, and lovely, and delicious, and all the things.
First things first …why did I call this a Zucchini Crostata but my Blackberry Galette a galette? Because this recipe, with marscarpone cheese and fresh oregano, is decidedly Italian. Galette is French. That’s the only difference between the two. And what I love about crostatas and galettes or whatever you call them is that they are easy – no special pan required. Just a bake sheet. And they are rustic and sooo chic. As my 3 yr old son likes to say, Ooh la la.
This was my first time ever cooking with marscarpone. I had never even tasted it until I had the idea for this recipe. It’s very good – similar to cream cheese but less assertive. It tastes more like actual cream. I think for cooking a dish like this, it’s perfect because by having that milder flavor, the marscarpone allowed the zucchini and herbs to just sing in this Zucchini Crostata.
So if you are tired of quiche (don’t laugh, it could happen), or if you want to make a tart but don’t have a tart pan, this Zucchini Crostata is another way to go. With zucchini in season, now is definitely the time of year to showcase it in a dish like this.
- 1 recipe Perfect Pie Crust dough
- 4 oz marscarpone cheese softened
- 1 egg
- 1 T fresh chopped oregano
- 1 T fresh chopped flat-leaf parsley
- 1 T chopped green onion
- ¼ t kosher salt
- 2 large zucchini thinly sliced
- 1 egg white lightly beaten
- In a bowl, whisk together the marscarpone, egg, oregano, parsley, green onion, and salt.
- Heat oven to 350F.
- On a floured surface, roll out the pie crust dough to a large disk. Use a knife to trim the edge a little if needed to make sure that it is round. Transfer to a large baking sheet. Spread the marscarpone-herb mixture in the center of the dough to within 2 inches of the edge of the dough. Layer the zucchini, with the zucchini rounds overlapping slightly. Gently fold the dough edges in over a couple inches to form the crostata.
- Using a pastry brush, or in my case a cheap paint brush, lightly brush the egg white over all the dough. Bake at 350F for 50 minutes to an hour until crust is all golden and cooked through and crostata top is lightly browned. Yield: 4 servings.