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Crostata () is an Italian cuisine baked tart or pie. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria ( Book of the Art of Cooking) by Martino da Como, published , and Cuoco napolitano ( Neapolitan Cook), published in the late 15th century, containing a recipe (number 94) titled Crostata de Caso, Pane, etc..
Crostata is a "rustic free-form version of an open fruit tart" that may also be baked in a pie plate.
Historically, it also referred to an "open-faced sandwich or canapé" because of its crusted appearance, or a chewet, a type of meat pie.
Crostata can be Blind-baking, filled with pastry cream ( Custard), and then topped with pieces of fresh fruit; this is called crostata di frutta. In his 1570 cookbook Opera dell'arte del cucinare, Bartolomeo Scappi included a recipe for a crostata of and Prunus cerasus, and others for quince and . A modern version is crostata alla nutella, which has Nutella as the filling.
Ingredients for a savoury crostata may include meat, fish or vegetables, which are pre-cooked. Opera dell'arte del cucinare included a recipe for a " crostata of crabmeat and shrimp", and also stated that to instead make a torta, the shrimp and crab should be crushed. A popular sweet variant, especially in central and south Italy, is crostata di ricotta, made with Ricotta mixed with sugar and lemon zest, and which may additionally include cocoa or .
Scappi included many recipes for crostata in Opera dell'arte del cucinare. For meat and seafood based crostata, there were recipes using or prosciutto, crayfish, anchovies or oysters. Other savoury crostata recipes included a crostata with creamy cheese referred to as a butirata, those with or field mushrooms, one with artichoke or cardoon hearts, and one with "the viscera of any sort of turtle".
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