Rustic Margherita Crostata with Fresh Basil
A free-form Italian crostata featuring a flaky buttery crust filled with fresh tomatoes, mozzarella, and fragrant basil leaves for a simple yet flavorful tart. This italian-inspired pizza (vegetarian) ready in about 85 minutes pairs all-purpose flour, unsalted butter, cold and cubed, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 6 tbsp unsalted butter, cold and cubed
- 1 tbsp granulated sugar
- 3 tbsp cold water
- 2 medium ripe tomatoes, sliced
- 6 oz fresh mozzarella, sliced
- 1/4 cup fresh basil leaves
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Step 1: Combine 1 1/4 cups all-purpose flour, 1 tbsp granulated sugar, and 1 tsp salt in a large bowl. Cut in 6 tbsp cold cubed unsalted butter using a pastry blender until mixture resembles coarse crumbs.
- Step 2: Drizzle 3 tbsp cold water over the flour mixture and gently mix until dough just comes together. Form into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
- Step 3: Preheat oven to 375°F. On a lightly floured surface, roll out dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
- Step 4: Layer 2 medium sliced ripe tomatoes in the center of the dough, leaving a 2-inch border. Top tomatoes with 6 oz sliced fresh mozzarella and scatter 1/4 cup fresh basil leaves evenly.
- Step 5: Drizzle 2 tbsp olive oil over the filling, and season with 1/2 tsp black pepper and a pinch of salt.
- Step 6: Fold the edges of the dough up around the filling, pleating as you go to form a rustic edge. Brush the exposed dough edges with 1 beaten egg.
- Step 7: Bake for 35-40 minutes until crust is golden and cheese is melted and bubbly. Let cool 5 minutes before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Margherita Crostata with Fresh Basil take to make?
Total time is about 85 minutes (45 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rustic Margherita Crostata with Fresh Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Rustic Margherita Crostata with Fresh Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rustic Margherita Crostata with Fresh Basil for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rustic Margherita Crostata with Fresh Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
