20 Delicious Crostata Recipes Perfect for Any Occasion

There’s something undeniably magical about a crostata—its rustic charm, buttery crust, and endless filling possibilities make it a showstopper for any table. Whether you’re craving sweet summer fruits or savory autumnal veggies, our roundup of 20 Delicious Crostata Recipes has got you covered. Perfect for any occasion, these recipes promise to inspire your next baking adventure. Let’s dive in and find your new favorite!

Classic Italian Jam Crostata

There’s something undeniably comforting about a Classic Italian Jam Crostata, with its buttery crust and sweet, fruity filling. It’s the perfect dessert to bring a touch of Italian elegance to your table with minimal fuss.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup your favorite jam (apricot or raspberry work beautifully)
• 1 tablespoon milk (for brushing)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch tart pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Stir in 1 large egg and 1 teaspoon vanilla extract until the dough comes together. If it’s too dry, add a teaspoon of cold water.
5. Press two-thirds of the dough into the prepared tart pan, ensuring an even layer on the bottom and up the sides.
6. Spread 1 cup of your favorite jam evenly over the dough.
7. Roll out the remaining dough and cut into strips to create a lattice pattern over the jam. Brush the lattice with 1 tablespoon milk.
8. Bake for 25-30 minutes, or until the crust is golden and the jam is bubbly.

The beauty of this crostata lies in its rustic charm and the contrast between the crisp crust and the gooey jam. It’s a dessert that feels both sophisticated and homely at the same time.

Tip: For an extra shine, brush the baked crostata with a little warmed apricot jam before serving.

Lemon Ricotta Crostata

This Lemon Ricotta Crostata is a delightful blend of creamy ricotta and zesty lemon, wrapped in a buttery, flaky crust—perfect for those who love a dessert that’s both rich and refreshing.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 3-4 tablespoons ice water
• 1 cup ricotta cheese
• 1/4 cup granulated sugar
• 1 large egg
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F. In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup cold cubed unsalted butter, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pulse until the mixture resembles coarse crumbs.
2. Gradually add 3-4 tablespoons ice water, one tablespoon at a time, pulsing until the dough comes together. Shape the dough into a disk, wrap in plastic, and chill for 30 minutes.
3. On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
4. In a bowl, mix 1 cup ricotta cheese, 1/4 cup granulated sugar, 1 large egg, zest of 1 lemon, 2 tablespoons lemon juice, and 1/2 teaspoon vanilla extract until smooth. Spread this mixture over the dough, leaving a 2-inch border.
5. Fold the edges of the dough over the filling, pleating as you go. Bake for 25-30 minutes, until the crust is golden and the filling is set.
6. Let cool slightly before serving. The contrast between the tangy lemon filling and the sweet, crisp crust makes this crostata a standout dessert.

Tip: For an extra glossy finish, brush the crust with a beaten egg before baking.

Apple Cinnamon Crostata

This Apple Cinnamon Crostata is a rustic, free-form tart that brings together the sweet tang of apples with the warm spice of cinnamon, all wrapped in a buttery, flaky crust.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 2 large apples, peeled, cored, and thinly sliced
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions

1. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 3-4 tablespoons ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat oven to 400°F. On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
3. In a bowl, toss the sliced apples with 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1 tablespoon lemon juice. Arrange the apples in the center of the dough, leaving a 2-inch border. Fold the edges over the apples, pleating as you go.
4. Brush the crust with the beaten egg and sprinkle with 1 tablespoon coarse sugar. Bake for 25-30 minutes, until the crust is golden and the apples are tender.
5. Let cool slightly before serving. The beauty of this crostata lies in its imperfect edges and the way the cinnamon-kissed apples caramelize just enough to create a delightful contrast with the crisp crust.

Tip: For an extra touch of warmth, add a pinch of nutmeg to the apple filling.

Chocolate Hazelnut Crostata

Indulge in the rustic charm of this Chocolate Hazelnut Crostata, a delightful dessert that combines the rich flavors of chocolate and hazelnuts in a buttery, flaky crust.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons ice water
• 1 cup chocolate hazelnut spread
• 1/2 cup chopped hazelnuts
• 1 egg white, lightly beaten
• 1 tablespoon coarse sugar

Instructions

1. Preheat your oven to 375°F. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Stir in 1 large egg yolk and 2 tablespoons ice water until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
4. Roll out the dough on a floured surface to a 12-inch circle. Transfer to a parchment-lined baking sheet.
5. Spread 1 cup chocolate hazelnut spread over the dough, leaving a 2-inch border. Sprinkle 1/2 cup chopped hazelnuts over the spread.
6. Fold the edges of the dough over the filling, pleating as you go. Brush the crust with 1 lightly beaten egg white and sprinkle with 1 tablespoon coarse sugar.
7. Bake for 25-30 minutes, until the crust is golden. Let cool slightly before serving.

The contrast between the crisp, sugary crust and the creamy, nutty filling makes this crostata a showstopper at any gathering.

Tip: For an extra nutty flavor, toast the hazelnuts before chopping and adding them to the crostata.

Berry Medley Crostata

This Berry Medley Crostata is a rustic, free-form tart that celebrates the vibrant flavors of mixed berries, wrapped in a buttery, flaky crust. It’s as delightful to look at as it is to eat!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. In a large bowl, whisk together 1 1/2 cups all-purpose flour and 1/2 teaspoon salt. Add 1/2 cup diced, chilled butter, and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add 3-4 tablespoons ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
3. Preheat oven to 400°F. In another bowl, gently toss 2 cups mixed berries with 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon zest, and 1 tablespoon lemon juice.
4. Roll out the dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet. Spoon the berry mixture into the center, leaving a 2-inch border. Fold the edges over the berries, pleating as you go.
5. Brush the crust with beaten egg and sprinkle with 1 tablespoon turbinado sugar. Bake for 25-30 minutes, until the crust is golden and the berries are bubbly.

The beauty of this crostata lies in its imperfect edges and the juicy burst of berries in every bite, making it a showstopper that’s surprisingly simple to make.

Tip: For an extra glossy finish, brush the baked crust with a little warmed apricot jam.

Pear and Almond Crostata

This Pear and Almond Crostata is a rustic, free-form tart that combines the sweetness of pears with the nutty crunch of almonds, all wrapped in a buttery, flaky crust.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 3 tablespoons ice water
• 2 ripe pears, thinly sliced
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup almond flour
• 1 egg, beaten (for egg wash)
• 2 tablespoons sliced almonds

Instructions

1. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 3 tablespoons ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat oven to 375°F. On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
3. Sprinkle 1/4 cup almond flour over the dough, leaving a 2-inch border. Arrange the pear slices over the almond flour. Mix 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon; sprinkle over the pears.
4. Fold the dough edges over the pears, pleating as you go. Brush the crust with beaten egg and sprinkle with 2 tablespoons sliced almonds.
5. Bake for 35-40 minutes, until the crust is golden and the pears are tender. Let cool slightly before serving.

The almond flour not only adds a delicate nuttiness but also soaks up the pear juices, preventing a soggy crust.

Tip: For an extra glossy finish, brush the baked crostata with a little apricot jam while still warm.

Pumpkin Spice Crostata

This Pumpkin Spice Crostata is a rustic, free-form tart that brings the cozy flavors of fall to your table with minimal fuss.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 1 cup pumpkin puree
• 1/4 cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1 egg, beaten (for egg wash)
• 1 tablespoon granulated sugar (for sprinkling)

Instructions

1. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 3-4 tablespoons ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat oven to 375°F. On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
3. In a bowl, combine 1 cup pumpkin puree, 1/4 cup brown sugar, and 1 teaspoon pumpkin pie spice. Spread over the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as you go. Brush the crust with beaten egg and sprinkle with 1 tablespoon granulated sugar.
4. Bake for 30-35 minutes until the crust is golden. Let cool slightly before serving.

The beauty of this crostata lies in its imperfect edges, showcasing the homemade charm and the rich, spiced pumpkin filling that’s perfectly balanced with the buttery crust.

Tip: For an extra glossy finish, brush the crust with a second layer of egg wash halfway through baking.

Savory Tomato and Basil Crostata

This Savory Tomato and Basil Crostata is a rustic, free-form tart that brings the vibrant flavors of summer to your table any time of year.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 3-4 tablespoons ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. On a floured surface, roll the dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
3. In a bowl, toss 2 cups cherry tomatoes with 1/4 cup fresh basil, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the tomato mixture over the dough, leaving a 2-inch border. Sprinkle 1/2 cup grated Parmesan cheese over the tomatoes.
4. Fold the edges of the dough over the filling, pleating as you go. Bake at 400°F for 25 minutes until the crust is golden and the tomatoes are bubbly.

The beauty of this crostata lies in its imperfect edges and the way the Parmesan forms a crispy, golden crust around the juicy tomatoes. It’s a showstopper that’s surprisingly simple to make.

Tip: For an extra flavor boost, drizzle the baked crostata with a balsamic glaze before serving.

Peach and Thyme Crostata

Nothing says summer like a Peach and Thyme Crostata—rustic, free-form, and bursting with juicy flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 4-5 tablespoons ice water
• 3 large peaches, sliced
• 1/4 cup granulated sugar
• 1 tablespoon fresh thyme leaves
• 1 tablespoon cornstarch
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. In a large bowl, mix 1 1/2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 4-5 tablespoons ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Preheat oven to 375°F. On a floured surface, roll the dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
3. In a bowl, toss sliced peaches with 1/4 cup granulated sugar, 1 tablespoon fresh thyme leaves, and 1 tablespoon cornstarch. Arrange the peach mixture in the center of the dough, leaving a 2-inch border. Fold the edges over the peaches, pleating as you go.
4. Brush the dough with beaten egg and sprinkle with 1 tablespoon turbinado sugar. Bake for 35-40 minutes until the crust is golden and the peaches are bubbly.

The thyme adds a subtle earthiness that elevates the sweet peaches, making this crostata a standout at any picnic or potluck.

Tip: For an extra flaky crust, freeze the butter before incorporating it into the flour.

Fig and Honey Crostata

This Fig and Honey Crostata is a rustic, free-form tart that combines the natural sweetness of figs with the floral notes of honey, all wrapped in a buttery, flaky crust.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 1/2 cup honey
• 1 pound fresh figs, stemmed and quartered
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Add 1/2 cup diced, chilled butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Drizzle in 3 tablespoons ice water, stirring with a fork until the dough begins to come together. If needed, add up to 1 more tablespoon water. Form the dough into a disk, wrap in plastic, and chill for 30 minutes.
3. Preheat oven to 375°F. On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
4. In a bowl, toss 1 pound quartered figs with 1/2 cup honey and 1 tablespoon lemon juice. Arrange the figs in the center of the dough, leaving a 2-inch border. Fold the edges over the figs, pleating as you go.
5. Brush the crust with beaten egg and sprinkle with 1 tablespoon turbinado sugar. Bake for 35-40 minutes, until the crust is golden and the figs are bubbly.

The contrast between the crisp, sugary crust and the juicy, honeyed figs makes this crostata a showstopper that’s surprisingly simple to make.

Tip: For an extra flavor boost, drizzle the baked crostata with a little more honey before serving.

Cherry Almond Crostata

This Cherry Almond Crostata is a rustic, free-form tart that combines the sweet tang of cherries with the nutty crunch of almonds, all wrapped in a buttery, flaky crust.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 2 cups fresh cherries, pitted and halved
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon almond extract
• 1/4 cup sliced almonds
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 3-4 tablespoons ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat oven to 375°F. On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
3. In a bowl, toss 2 cups fresh cherries with 1/4 cup granulated sugar, 1 tablespoon cornstarch, and 1/2 teaspoon almond extract. Spread the cherry mixture over the dough, leaving a 2-inch border. Sprinkle with 1/4 cup sliced almonds.
4. Fold the edges of the dough over the cherries, pleating as you go. Brush the crust with beaten egg and sprinkle with 1 tablespoon turbinado sugar.
5. Bake for 35-40 minutes, until the crust is golden and the cherries are bubbly. Let cool slightly before serving.

The almond extract in the filling and the sliced almonds on top give this crostata a delightful marzipan-like flavor that pairs beautifully with the juicy cherries.

Tip: For an extra glossy finish, brush the baked crostata with a little warmed apricot jam.

Blueberry Lemon Crostata

This Blueberry Lemon Crostata is a rustic, free-form tart that combines the sweet tang of blueberries with the bright zest of lemon, all wrapped in a buttery, flaky crust. Perfect for when you want something a little fancy but don’t want to fuss with perfection.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar, plus 2 tablespoons for sprinkling
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3-4 tablespoons ice water
• 2 cups fresh blueberries
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F. In a large bowl, whisk together the flour, 1/4 cup sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
3. In another bowl, toss blueberries with lemon zest, lemon juice, cornstarch, and remaining 2 tablespoons sugar. Spread the mixture over the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as you go. Brush the crust with egg wash.
4. Bake for 35-40 minutes, until the crust is golden and the filling is bubbly. Let cool slightly before serving.

The beauty of this crostata lies in its imperfections—each fold and pleat tells a story, making every slice uniquely yours. The lemon zest cuts through the sweetness of the blueberries, creating a balance that’s simply irresistible.

Tip: For an extra glossy finish, sprinkle a little sugar over the crust before baking.

Raspberry Chocolate Crostata

This Raspberry Chocolate Crostata is a rustic, free-form tart that combines the tartness of fresh raspberries with the richness of chocolate, all wrapped in a buttery, flaky crust. It’s as beautiful as it is delicious, making it the perfect centerpiece for any gathering.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 3-4 tablespoons ice water
• 1 cup fresh raspberries
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Add 1/2 cup cold, cubed unsalted butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add 3-4 tablespoons ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
3. Preheat oven to 375°F. On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
4. In a bowl, toss 1 cup fresh raspberries with 1 tablespoon lemon juice and 1 tablespoon cornstarch. Spread the raspberries over the dough, leaving a 2-inch border. Sprinkle 1/2 cup semi-sweet chocolate chips over the raspberries.
5. Fold the edges of the dough over the filling, pleating as you go. Brush the crust with beaten egg and sprinkle with 1 tablespoon coarse sugar.
6. Bake for 30-35 minutes, until the crust is golden and the filling is bubbly. Let cool slightly before serving.

The contrast between the juicy raspberries and the melted chocolate, encased in a crisp, golden crust, makes this crostata a showstopper. It’s a delightful twist on the classic fruit tart that’s sure to impress.

Tip: For an extra chocolatey version, drizzle melted chocolate over the cooled crostata before serving.

Strawberry Rhubarb Crostata

Nothing says summer like the sweet-tart combo of strawberries and rhubarb, especially when wrapped in a buttery, flaky crust. This Strawberry Rhubarb Crostata is your ticket to a fuss-free, stunning dessert that celebrates the season.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and diced
• 3-4 tablespoons ice water
• 1 1/2 cups strawberries, hulled and sliced
• 1 1/2 cups rhubarb, diced
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. In a large bowl, whisk together 1 1/2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold, diced unsalted butter until the mixture resembles coarse crumbs. Gradually add 3-4 tablespoons ice water, stirring until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat oven to 375°F. In another bowl, toss 1 1/2 cups strawberries, 1 1/2 cups rhubarb, 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract until well combined.
3. Roll out the dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet. Spoon the fruit mixture into the center, leaving a 2-inch border. Fold the edges over the fruit, pleating as you go. Brush the crust with beaten egg and sprinkle with 1 tablespoon turbinado sugar.
4. Bake for 35-40 minutes, until the crust is golden and the filling is bubbly. Let cool slightly before serving.

The free-form shape of this crostata not only makes it effortlessly chic but also allows the fruit to shine, with every bite offering a perfect balance of sweetness and tang.

Tip: For an extra flaky crust, freeze the diced butter for 10 minutes before incorporating it into the flour.

Apricot and Pistachio Crostata

This Apricot and Pistachio Crostata is a rustic, free-form tart that combines the sweetness of apricots with the nutty crunch of pistachios, all wrapped in a buttery, flaky crust.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 1/2 cup shelled pistachios, roughly chopped
• 1/4 cup granulated sugar
• 1 pound fresh apricots, pitted and sliced
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. In a large bowl, whisk together 1 1/2 cups all-purpose flour and 1/2 teaspoon salt. Add 1/2 cup diced, chilled butter, and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add 3-4 tablespoons ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
3. Preheat oven to 375°F. On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
4. In a bowl, toss 1 pound sliced apricots with 1/4 cup granulated sugar and 1 tablespoon lemon juice. Arrange the apricots in the center of the dough, leaving a 2-inch border. Sprinkle 1/2 cup chopped pistachios over the apricots.
5. Fold the edges of the dough over the filling, pleating as you go. Brush the crust with beaten egg and sprinkle with 1 tablespoon turbinado sugar.
6. Bake for 35-40 minutes, until the crust is golden and the filling is bubbly. Let cool slightly before serving.

The contrast of the tart apricots against the sweet, crunchy pistachios and buttery crust makes this crostata a standout dessert that’s as beautiful as it is delicious.

Tip: For an extra nutty flavor, toast the pistachios before adding them to the crostata.

Blackberry Lavender Crostata

This Blackberry Lavender Crostata combines the sweetness of summer berries with the floral hint of lavender, all wrapped in a buttery, flaky crust. It’s rustic, elegant, and surprisingly simple to make.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 2 cups fresh blackberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon dried lavender
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup diced unsalted butter until the mixture resembles coarse crumbs. Gradually add 3-4 tablespoons ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat oven to 375°F. In another bowl, gently toss 2 cups blackberries with 1/4 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon dried lavender.
3. On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet. Arrange the blackberry mixture in the center, leaving a 2-inch border. Fold the edges over the filling, pleating as you go. Brush the crust with beaten egg and sprinkle with 1 tablespoon turbinado sugar.
4. Bake for 35-40 minutes until the crust is golden and the filling is bubbly. Let cool slightly before serving.

The lavender’s subtle floral notes elevate the blackberries, while the free-form crust adds a charming, rustic touch to this dessert.

Tip: For an extra flavor boost, infuse the sugar with lavender by storing them together in an airtight container for a day before using.

Caramelized Onion and Goat Cheese Crostata

This Caramelized Onion and Goat Cheese Crostata is a rustic, savory tart that combines the sweetness of slow-cooked onions with the tangy creaminess of goat cheese, all wrapped in a flaky, buttery crust.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces goat cheese, crumbled
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix flour and 1/2 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. While dough chills, heat olive oil in a skillet over medium heat. Add onions, sugar, 1/2 teaspoon salt, and pepper. Cook, stirring occasionally, until onions are golden and caramelized, about 25 minutes. Let cool slightly.
3. Preheat oven to 400°F. Roll out dough on a floured surface to a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
4. Spread caramelized onions over dough, leaving a 2-inch border. Sprinkle goat cheese over onions. Fold edges of dough over filling, pleating as you go. Brush crust with beaten egg.
5. Bake for 25-30 minutes, until crust is golden. Let cool for 5 minutes before slicing.

The contrast between the sweet onions and creamy goat cheese, encased in a crisp, golden crust, makes this crostata a standout dish that’s as beautiful as it is flavorful.

Tip: For an extra flavor boost, drizzle a little balsamic glaze over the crostata before serving.

Mango Coconut Crostata

Imagine biting into a buttery, flaky crust filled with the tropical duo of mango and coconut—this Mango Coconut Crostata is your ticket to a mini vacation at home.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 1 cup diced mango
• 1/2 cup shredded coconut
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 3-4 tablespoons ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
3. In a bowl, toss 1 cup diced mango, 1/2 cup shredded coconut, 1/4 cup sugar, and 1 tablespoon cornstarch. Spread the filling over the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as you go.
4. Brush the crust with the beaten egg and sprinkle with 1 tablespoon turbinado sugar. Bake for 25-30 minutes until the crust is golden and the filling is bubbly.

The magic of this crostata lies in its rustic charm and the way the coconut toasts to perfection under the mango’s juicy sweetness.

Tip: For an extra flavor boost, toast the shredded coconut before adding it to the filling.

Plum and Cardamom Crostata

This Plum and Cardamom Crostata is a rustic, free-form tart that combines the sweetness of ripe plums with the warm spice of cardamom, all wrapped in a buttery, flaky crust. It’s the perfect dessert to showcase summer fruits with a twist.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup (1 stick) unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 4 ripe plums, pitted and sliced
• 1/4 cup sugar
• 1 teaspoon ground cardamom
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Add 1/2 cup diced unsalted butter and mix until the mixture resembles coarse crumbs. Gradually add 3-4 tablespoons ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat oven to 400°F. On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
3. In a bowl, toss sliced plums with 1/4 cup sugar, 1 teaspoon ground cardamom, and 1 tablespoon lemon juice. Arrange the plums in the center of the dough, leaving a 2-inch border. Fold the edges over the plums, pleating as you go. Brush the crust with beaten egg and sprinkle with 1 tablespoon turbinado sugar.
4. Bake at 400°F for 25-30 minutes, until the crust is golden and the plums are bubbly. Let cool slightly before serving.

The cardamom adds a subtle warmth that elevates the plums, making this crostata a standout dessert that’s as beautiful as it is flavorful.

Tip: For an extra flaky crust, freeze the butter for 10 minutes before incorporating it into the flour.

Sweet Potato and Marshmallow Crostata

This Sweet Potato and Marshmallow Crostata is a delightful twist on the classic, blending the earthy sweetness of sweet potatoes with the gooey goodness of marshmallows, all wrapped in a flaky crust.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 4-5 tablespoons ice water
• 2 medium sweet potatoes, peeled and thinly sliced
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup mini marshmallows
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 1 1/2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 4-5 tablespoons ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Roll the dough into a 12-inch circle on a floured surface. Transfer to a baking sheet lined with parchment paper.
3. Toss the sweet potatoes with 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Arrange the slices in the center of the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as you go.
4. Brush the crust with the beaten egg. Bake for 35 minutes, then sprinkle 1 cup mini marshmallows over the sweet potatoes. Bake for another 10 minutes until the marshmallows are golden and puffed.

The contrast between the crispy crust, soft sweet potatoes, and melted marshmallows creates a dessert that’s as fun to eat as it is to make.

Tip: For an extra flavor boost, drizzle the baked crostata with a little maple syrup before serving.

Conclusion

We hope this roundup of 20 delicious crostata recipes inspires your next baking adventure! Whether you’re celebrating a special occasion or just treating yourself, there’s a recipe here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!