This Crispy Pancetta and Potato Crostata is a savory tart full of flavor. It features a buttery and flaky crust, Grana Padano cheese, and sliced yukon potatoes topped with little pancetta flavor crystals. Enjoy this simple rustic dish for brunch, lunch, or dinner!
Crostatas are flavor-packed Italian tarts. We love to make them for brunch then snack on them the rest of the day. This crostata recipe is our favorite because it features some of our favorite savory ingredients: sharp cheese and pancetta. The combination is mouthwatering and so flavorful!
Additionally, the tart is easily made by hand without any special equipment, like a tart tin. Make it for entertaining brunch or holidays, or for a delicious treat at home.
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About This Savory Tart
- Taste - The crust is buttery, the pancetta is rich and flavorful, and the potatoes are lightly sweet. The shallots and chives provide an oniony accent.
- Texture - The potatoes are firm, the pancetta are crispy, and the crust crust is flaky and tender.
- Effort - All you need to do is bake the crust, cook the pancetta and shallots, then layer and bake the ingredients.
- Time - It takes about 20 minutes to make the dough and prep the ingredients then about 1 hour to bake.
What Is a Crostata?
A crostata is a rustic Italian tart. They are typically filled with savory ingredients or fruit and the crust is similar to a pie crust. We love a savory crostata for brunch or lunch and sweet crostata as dessert. Either way, you can't go wrong!
Ingredients
Crostata Crust
- All purpose flour - All purpose flour provides the base and structure of the crust.
- Frozen and cubed butter - Cold unsalted butter doesn’t fully incorporate into the flour. It creates steamy air pockets in the dough, making the dough flaky and tender.
- Ice water - Ice water keeps the ingredients as cold as possible ensuring that the crust texture is perfect.
- Salt - Salt enhances the flavor of the crust.
Crostata
- Pancetta - Pancetta is made from pork belly and cooked to perfect crispiness.
- Egg - Egg wash adds rich flavor and ensures a beautiful golden brown crust.
- Grana padano - Grana padano is a sharp cheese that is similar to Parmigiano-Reggiano, but a little lighter.
- Yukon potato - Yukon potatoes have a rich and lightly sweet flavor. They are delicious as a thinly sliced topping.
- Olive oil - Olive oil is a flavorful fat that ensure the potatoes get nice and crispy.
- Freshly cracked black pepper - Black pepper adds a little spice.
- Shallot and chives - Shallots and chives provide a light oniony flavor.
See recipe card for quantities.
Substitutions
- Gluten Free - Use gluten free all purpose flour to make this crostata gluten-free.
- Guanciale - Guanciale is a delicious substitute for pancetta if you prefer a richer and more fatty version of pancetta.
- Cheese - This recipe will also be delicious with Parmigiano-Reggiano, Montasio, goat cheese, and other sharp cheeses instead of Grana Padano.
- Crostata di frutta - A crostata di frutta typically features seasonal fruits like berries, apricots, apples, peaches, or a jam filling. It makes a light and refreshing dessert.
- Chocolate crostata - Enjoy this crostata with a chocolate or nutella filling, fresh berries, and chopped nuts.
Variations
- Spicy - Sprinkle this savory tart with red chili pepper flakes to make it spicy.
- Vegetarian - Omit the pancetta and use olive oil to sauté the shallots to make this recipe vegetarian.
Instructions
Buttery Crust
- Mix dough - Add flour and salt to the food processor. Pulse the flour mixture a couple of times. Add butter then pulse again until the butter and flour form small pieces. Then add water one tablespoon at a time and pulse a few times until the dough comes together and forms a ball. Be careful not to overwork the dough. You can also mix the dough by hand. (Photo 1 and 2)
- Prepare Dough - Place dough onto a clean, flat working surface. Form into a ball, then roll into a disk. Wrap the dough in parchment paper or plastic wrap then place the dough in the freezer. (Photo 3 and 4)
Crostata
- Cook pancetta - Add pancetta to a cold pan. Then turn on the heat to medium and cook until the fat renders and the pancetta becomes crispy, about 10 minutes. Remove the pancetta from the pan and reserve the oil in the pan. (Photo 5 and 6)
- Cook shallots - Add the shallots to the leftover pancetta oil in the pan and cook on medium until softened, about 5 minutes. Then remove from the heat and set aside. (Photo 7 and 8)
- Prepare oven - Heat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Make egg wash - Add the cracked egg and a tablespoon of water to a bowl and whisk until smooth. Set aside.
- Prepare crostata - Remove the crostata dough from the freezer and place on a lightly floured surface. Roll dough into a 12-inch wide circle and gently place onto a baking sheet. (Photo 9 and 10)
- Layer ingredients - Leaving 2 inches around the perimeter of the dough, spread an even layer of cooked shallots and a layer of 1 cup of grated Grana Padano. (Photo 11 and 12)
- Add potato and cheese - Arrange the potato slices in the center of the dough circle on top of the cheese. Brush the potatoes with olive oil. Add an additional layer of ½ cup grated Grana Padano, freshly cracked black pepper, and sea salt if desired. (Photo 13)
- Fold the crust - Gently fold the sides of the 2-inch dough perimeter inward and onto the potato filling. Brush the crust with egg wash. (Photo 14 and 15)
- Bake crostata - Place in the freezer for 5 minutes, then on the middle rack in the oven and bake for 45-50 minutes or until the crust is golden brown. With 3 minutes remaining, sprinkle with pancetta and place back in the oven. Remove from the oven and top with chives. Slice and serve. (Photo 16)
Pro tip: Make sure the dough ingredients are cold so the crust comes out flaky yet firm.
Recipe FAQs
How do you pronounce crostata?
It is Italian and pronounced kroh-stah-tah.
What is the difference between a crostata and a pie?
Crostata and pies are very similar. However, crostatas are Italian while modern pies have an English origin. Also, unlike a pie, this crostata is much easier to make and requires half as much time.
How is crostata served?
This crostata is best enjoyed hot. But it can also be enjoyed at room temperature.
Can crostata be made ahead of time?
Yes, you can make crostata up to 3 days ahead of time and refrigerate it until you are ready to enjoy it. However, we recommend just making the crust ahead of time then adding the filling and baking just before you are ready to enjoy it.
Storage
Store leftover crostata in foil or in an air-tight container in the refrigerator for up to 3 days. In order to reheat it, place it in the oven at 350°F for a few minutes until warm.
Top Tips
- Let the crostata cool for a few minutes before serving. This ensures the ingredients will set and be easy to slice.
- Be sure to leave about a 2-inch border around the dough perimeter so you can fold the dough into itself and make the perfect crust.
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Crispy Pancetta and Potato Crostata
This Crispy Pancetta and Potato Crostata is a savory tart full of flavor. It features a buttery and flaky crust, grana padano cheese, and sliced yukon potatoes topped with little pancetta flavor crystals. Enjoy this simple rustic dish for brunch, lunch, or dinner!
Servings: 8
Calories: 273kcal
Equipment
Ingredients
Crust
- 1½ cup all-purpose flour
- ½ teaspoon kosher salt
- 1 cup butter frozen and cubed
- ¼ cup ice water
Instructions
Crust - Food Processor Method
- Mix ingredients - Add flour and salt to the food processor. Pulse the flour mixture a couple of times. Add butter then pulse again until the butter and flour form small pieces. Add water one tablespoon at a time and pulse a few times until the dough comes together and forms a ball. Be careful not to overwork the dough.1½ cup all-purpose flour, ½ teaspoon kosher salt
- Prepare Dough - Place dough onto a clean, flat working surface. Form into a ball, then roll into a disk. Wrap the dough in parchment paper or cling wrap then place the dough in the freezer.
Crust - By Hand Method
- Mix ingredients - In a large mixing bowl, add the flour and salt. Then, whisk the dry ingredients until well mixed. Add the butter to the dry ingredients and toss until the butter is coated with flour. Use your fingers and palms to pinch the butter until it forms pea-sized bits of floury butter. Stir in water one tablespoon at a time. Use your hands to knead the dough until the ingredients are fully incorporated and the dough forms a cohesive ball.1½ cup all-purpose flour, ½ teaspoon kosher salt, 1 cup butter, ¼ cup ice water
- Prepare Dough - Place dough onto a clean, flat working surface. Form into a ball, then roll into a disk. Wrap the dough in parchment paper or cling wrap then place the dough in the freezer.
Crostata
- Cook pancetta - Add pancetta to a cold pan. Turn on the heat to medium and cook until the fat renders and the pancetta becomes crispy, about 10 minutes. Remove the pancetta from the pan and reserve the oil in the pan.4 oz pancetta
- Cook shallots - Add the shallots to the leftover pancetta oil in the pan and cook on medium until softened, about 5 minutes. Remove from the heat and set aside.2 shallots
- Prepare oven - Heat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Make egg wash - Add the cracked egg and a tablespoon of water to a bowl and whisk until smooth. Set aside.1 large egg
- Prepare crostata - Remove the dough from the freezer and place on a lightly floured surface. Roll dough into a 12-inch wide circle and gently place onto a baking sheet. Leaving 2 inches around the perimeter of the dough, spread an even layer of cooked shallots, a layer of 1 cup of grated Grana Padano, and arrange the potato slices in the center of the dough circle on top of the cheese. Brush the potatoes with olive oil. Add an additional layer of ½ cup grated Grana Padano, freshly cracked black pepper, and sea salt if desired.1½ cups Grana Padano, 1 yukon potato, ½ tablespoon olive oil, freshly cracked black pepper, sea salt
- Bake crostata - Gently fold the sides of the 2-inch dough perimeter inward and onto the potato filling. Brush the crust with egg wash. Place in the freezer for 5 minutes, then on the middle rack in the oven and bake for 45-50 minutes or until the crust is golden brown. With 3 minutes remaining, sprinkle with pancetta and place back in the oven. Remove from the oven and top with chives. Slice and serve.1 tablespoon fresh chives
Notes
Storage
- Refrigerate leftover crostata in foil or an air-tight container for up to 3 days. In order to reheat it, place it in the oven at 350°F for a few minutes until warm.
- Make sure the dough ingredients are cold so the crust comes out perfectly flaky.
- Let the crostata cool for a few minutes before serving. This ensures the ingredients will set and be easy to slice.
- Be sure to leave about a 2-inch border around the dough perimeter so you can fold the dough into itself and make the perfect crust.
- Make this recipe with substitutions, like guanciale instead of pancetta, and Parmigiano-Reggiano, Montasio, goat cheese, or other sharp cheeses instead of Grana Padano.
Nutrition
Calories: 273kcal | Carbohydrates: 25g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 46mg | Sodium: 582mg | Potassium: 230mg | Fiber: 1g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 5mg | Calcium: 269mg | Iron: 2mg
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