Go Back
+ servings

Butternut and Apple Crostata

Courtney Christy
0 from 0 votes
Prep Time 1 hr 15 mins
Cook Time 20 mins
Course Appetizer, Side Dish
Cuisine American
Servings 6
Calories 420 kcal


  • Mixing Bowls
  • Baking Sheet
  • Cutting Board
  • Rolling Pin


  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1/8 tsp salt
  • 3/4 cup butter, unsalted cold
  • 1 egg
  • 3 tbsp 2% milk
  • 1 lb butternut squash peeled, thinly sliced
  • 1 each apple medium size, thinly sliced
  • 1 tbsp olive oil
  • 1 cup ricotta, part skim
  • 1 tbsp rosemary fresh minced
  • 1/4 tsp black pepper
  • 1/8 tsp salt
  • 2 Tbsp parmesan cheese


  • Preheat oven to 400 F
  • Dough: In a bowl, whisk both flours and salt
  • Cut butter and add, beat until pea-size pieces, then add egg and milk
  • When dough forms, place on plastic wrap and press into a flat disk, chill for 1 hour (at least)
  • Toss sliced butternut squash with a little olive oil
  • Place on baking sheet and roast for 10-15 minutes, or until partially cooked
  • In a bowl, mix ricotta, rosemary, salt, and black pepper; set aside
  • Toss sliced apples with a little olive oil
  • After dough is chilled, roll out to a 12" circle (roughly)
  • Spread ricotta mixture in the middle of the dough (not to the edges)
  • Add on top the butternut squash and apples
    Place in a flat layer, overlapping the squash and apples
  • Sprinkle with black pepper; Bake for 20-30 minutes
  • 5-10 minutes before the crostata is done, sprinkle on parmesan cheese


Can use All Purpose Flour if needed, instead of the Whole Wheat Pastry Flour
If you don't have milk, water can be used
If able, grate fresh parmesan from the wedge over the crostata just before it's done cooking


Serving: 7.8ozCalories: 420kcalCarbohydrates: 35gProtein: 10gFat: 27gSaturated Fat: 16gCholesterol: 97mgSodium: 187mgPotassium: 365mgFiber: 4gSugar: 4gVitamin A: 8798IUVitamin C: 16mgCalcium: 149mgIron: 2mg
Tried this recipe?Let us know how it was!