Savory Ricotta & Sun-Dried Tomato Crostata
A light, open-faced tart with creamy ricotta, tangy sun-dried tomatoes, and fresh basil, baked on a crisp pastry base. This italian-inspired vegetarian (vegetarian) ready in about 85 minutes pairs all-purpose flour, cold unsalted butter, ice water 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
- 1/2 cup cold unsalted butter
- 1/4 cup ice water
- 1 cup whole-milk ricotta
- 1/2 cup sun-dried tomatoes
- 1/4 cup fresh basil
- 1 clove garlic
- 2 tbsp extra-virgin olive oil
- 1/4 cup grated Parmesan
Instructions
- Step 1: For crust: Pulse 1 1/4 cups flour and 1/4 tsp salt in a food processor. Add 1/2 cup cold butter and pulse until pea-sized crumbs form. Add 1/4 cup ice water and pulse until dough clumps together. Press into a 9-inch pie dish, then chill for 30 minutes.
- Step 2: Preheat oven to 375°F (190°C). Roll out chilled dough on a floured surface, then line the dish, trimming edges. Prick crust all over with a fork.
- Step 3: In a bowl, mash 1 clove garlic with 1/4 cup fresh basil until smooth. Stir in 1 cup ricotta, 1/2 cup sun-dried tomatoes (drained), 2 tbsp olive oil, and 1/4 cup grated Parmesan until well combined.
- Step 4: Spread filling evenly over crust, then bake for 35-40 minutes until golden around the edges and the center is set. Let rest 15 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Savory Ricotta & Sun-Dried Tomato Crostata 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 Savory Ricotta & Sun-Dried Tomato Crostata?
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 Savory Ricotta & Sun-Dried Tomato Crostata?
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 Savory Ricotta & Sun-Dried Tomato Crostata 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 Savory Ricotta & Sun-Dried Tomato Crostata 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
