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.

Good

% Daily Values based on a 2,000 calorie diet

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.

Step 2

Pass them to a large plate or flat dish, spread them evenly.

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.

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.

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).

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.

Step 7

Add the vegetables into the batter and mix gently with a spatula until they are nicely coated on all sides.

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.

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).

Step 11

Remove from the oven and allow to cool for 15 minutes prior to slicing with a pizza cutting wheel or a knife.

Step 12

Serve, and enjoy!