ITALIAN BROCCOLI SCARPACCIA (thin broccoli tart)

Scarpaccia is a rustic Italian crust-less tart, from the Tuscany region. The name scarpaccia means something like “old shoe”, this is because once baked this slightly crispy on the outside, moist in the middle veggie delicacy is as thin as a shoe sole. Traditionally made with zucchini, this variation replaces the veg with broccoli. Delicious vegetarian finger food or snack for the summer, great served both warm or cold.

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Step 1

Finely chop the onion. Cut the broccoli florets into small pieces. Peel and finely chop the broccoli stem.

Step 2

In a large deep frying pan, heat 1 tbsp olive oil. Add in the broccoli and onion and sauté until slightly charred, about 7 minutes. Season with salt and freshly ground toasted black pepper, to taste (toast the peppercorns in a dry frying pan for 3-5 minutes before putting them in the grinder 👌).

Step 3

Preheat your oven to 180ºC (350ºF). Line a 25x35cm METAL baking dish with parchment paper, spray with olive oil and sprinkle with a bit of polenta.

Step 4

Add the dry batter ingredients to a large bowl and mix well with a whisk

Step 5

Add in the water and 1 tbs olive oil and whisk together until a smooth batter forms. Make sure that there are no lumps in it.

Step 6

Add the sauteed broccoli and onions and mix to combine. Flatten / brake down the broccoli with a potato masher.

Step 7

Pour the mix into the lined piles baking tray and spread out on a THIN LAYER (about 1cm).

Step 8

Sprinkle with the grated cheese and extra polenta, and spray with olive oil.

Step 9

Bake for 30-40 minutes in a fan oven at 180ºC (350ºF).

Step 10

Remove from oven and allow to cool for 15 minutes prior to slicing.

Step 11

Slice with a pizza cutter wheel, plate and serve. Enjoy!