By Fernando O
ITALIAN SCARPACCIA DI ZUCCHINE (Thin courgette 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 veggie delicacy is as thin as a shoe sole.
Delicious vegetarian finger food or snack for the summer, both good served warm or cold.
Updated at: Wed, 30 Oct 2024 21:43:13 GMT
Nutrition balance score
Good
Glycemic Index
66
Moderate
Glycemic Load
49
High
Nutrition per serving
Calories397.5 kcal (20%)
Total Fat4.8 g (7%)
Carbs73.9 g (28%)
Sugars6 g (7%)
Protein14.5 g (29%)
Sodium1283 mg (64%)
Fiber6.3 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
The Veg
2zucchini
or courgettes, medium, thinly sliced with a mandolin or knife
0.5red onion
thinly sliced with a mandolin or knife
1 tspsalt
The batter
1 cupall purpose flour
¼ cupcoarse polenta
plus a little more to sprinkle the dish
2 Tbspparmesan cheese
½ tspdried rosemary
½ tspdried thyme
½ tspchilli flakes
optional, goa a mild kick
½ cupwater
or up to 3/4
The Crust
Instructions
Step 1
Place the sliced zucchini and red onion in a large bowl, add the salt and mix them well with your hands so the salts coats them.
Bowl
zucchini2
red onion0.5
salt1 tsp
Step 2
Pass them to a large plate or flat dish, spread them evenly.
Plate
Step 3
Place a weight (like a pot or pan with a full can or jar in it) over the zucchini and onion to help them release liquid. Let them sit for 2 hours. I placed some parchment paper over the veg to avoid having to clean the pan… I’ll use the parchment later to line the oven dish.
Plate
Step 4
After the 2 hours have passed, drain the liquid in the plate into the large bowl, transfer the zucchini and onion to a cheese cloth or thin clean kitchen cloth. Squeeze out as much liquid as possible into the bowl, and set aside the vegetables.
Bowl
Step 5
Line a 25x35cm METAL baking dish with parchment paper, spray with olive oil and sprinkle with a bit of polenta. Preheat the fan oven to 200ºC (400ºF).
OvenPreheat
Baking dish
Step 6
Add to the bowl the flour, polenta, rosemary, thyme, chilli flakes (optional) and Parmesan, with the liquid extracted from the vegetables. Gently mix with a spatula or spoon until a batter is formed, adding between 1/2 cup to 3/4 cup of additional water as needed to thin. The mixture should be like a thinned pancake batter. make sure there are no lumps in it.
Bowl
Spatula
dried rosemary½ tsp
dried thyme½ tsp
parmesan cheese2 Tbsp
all purpose flour1 cup
coarse polenta¼ cup
water½ cup
Step 7
Add the vegetables into the batter and mix gently with a spatula until they are nicely coated on all sides.
Bowl
Spatula
zucchini2
red onion0.5
Step 8
Transfer the batter to the lined baking dish and spread so it forms an even and thin layer. Flatten it down with the spatula.
Baking dish
Step 9
Sprinkle the top with parmesan and polenta and spray with olive oil.
Step 10
Bake until slightly crisped for 30-40 minutes in a fan oven at 200ºC (400ºF).
OvenHeat
Step 11
Remove from the oven and allow to cool for 15 minutes prior to slicing with a pizza cutting wheel or a knife.
Cutting Board
Knife
Step 12
Serve, and enjoy!
Notes
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Crispy
Delicious
Easy
Fresh
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