Go Back
crostata salata italian tart recipe

Savory Crostata (Italian Savory Tart)

This savory crostata uses tender pasta frolla salata and a rustic, flexible filling. The dough stays flaky thanks to cold butter, gentle handling, and proper chilling. It bakes into a golden, crisp tart that works for any season and any mix of vegetables and cheese.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Chilling Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 6 people
Course: Main Course, Snack
Cuisine: Italian (Rustic Home-Style)
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Savory Pasta Frolla (Shortcrust Dough)
  • 2 cups all-purpose flour
  • 1 cup unsalted butter cold and cut into small cubes
  • 1 teaspoon fine salt
  • 1 teaspoon baking powder
  • ½ teaspoon lemon zest
  • 1 large egg
  • 2 –3 tablespoons ice water only if needed
For the Filling (choose seasonally, amounts to fill a 9.5-inch tart pan)
  • Use about 2–2½ cups total filling. Examples:
  • Spring: blanched asparagus ricotta, mint
  • Summer: thin-sliced zucchini cherry tomatoes, basil
  • Fall: roasted mushrooms fontina, thyme
  • Winter: caramelized onion potato, rosemary
Filling guidelines:
  • Light layer of cheese ricotta, fontina, goat cheese, mozzarella, or pecorino
  • Pre-cook vegetables roast, sauté, or blanch
  • Salt and pepper to taste
  • Optional: 1 teaspoon lemon juice pinch of red pepper flakes

Method
 

Make the Dough
  1. In a bowl or stand mixer, cream the cold butter just until combined.
  2. Add lemon zest, flour, salt, and baking powder. Mix until the mixture looks sandy with visible butter bits.
  3. Add the egg and mix until the dough comes together in soft clumps. Add a little ice water only if it's too dry.
  4. Divide the dough: about 2/3 for the base and 1/3 for lattice/edges.
  5. Wrap both pieces tightly in plastic wrap and chill for at least 30 minutes.
Prep the Filling
  1. Cook vegetables to remove excess moisture (roast, sauté, or blanch).
  2. Drain soft cheeses if needed.
  3. Season with herbs, salt, pepper, and a touch of lemon juice.
Roll the Dough
  1. Roll each dough piece between two sheets of parchment until about 1/8 inch thick.
  2. Peel off the top sheet and flip the base dough into a 9.5-inch tart pan.
  3. Press into the corners gently without stretching. Trim extra.
Dock and Chill
  1. Dock the base with a fork all over.
  2. Chill the lined pan for 30 minutes on a baking sheet.
Fill and Finish the Top
  1. Spread a thin layer of cheese to protect the crust.
  2. Add the pre-cooked vegetables evenly.
  3. Use lattice strips (¾ inch wide) or crimp the edge for a clean finish.
  4. Chill the assembled tart again for 10 minutes to set the shape.
Bake
  1. Heat oven to 350°F (175°C).
  2. Bake on a baking sheet for 32–34 minutes, or until golden and the filling is bubbling slightly.
  3. Cool on a rack until warm.
Slice and Serve
  1. Refrigerate for 1 hour for the cleanest slices.
  2. Serve warm or at room temperature.

Notes

  • Keep the dough cold at all times for a flaky crust. If it softens, chill it for 5–10 minutes.
  • Use parchment to roll the dough to avoid sticking and stretching.
  • A thin layer of cheese (ricotta, mozzarella, or fontina) on the base helps prevent soggy bottoms.
  • A baking sheet under the tart protects from drips and helps brown the bottom evenly.
  • This crostata freezes well; thaw in the fridge and reheat at 325°F to crisp it up.