What is Scarpaccia zucchini tart and where does it come from?

Scarpaccia zucchini tart is a traditional savory dish from Tuscany, Italy. It features thinly sliced zucchini mixed into a simple batter made with flour, olive oil, salt, and herbs. The tart is baked until golden and slightly crispy, often served as an appetizer, side dish, or light meal. Its straightforward recipe makes it popular for casual dining and is typically vegan-friendly.

How do you prepare zucchini for making Scarpaccia tart?

To prepare zucchini for Scarpaccia tart, slice the zucchini thinly and toss it with salt. Let it rest for about two hours under a weight to draw out excess moisture. Afterward, squeeze the zucchini using a clean kitchen towel or cheesecloth to remove remaining liquid. This step prevents the tart from becoming soggy and helps achieve a better texture.

What ingredients do I need to make a traditional Scarpaccia zucchini tart?

The main ingredients include zucchini, all-purpose flour, olive oil, salt, black pepper, and herbs such as rosemary. Some recipes add cornmeal for texture and nutritional yeast for a subtle savory flavor. Water is also used to thin the batter to a pancake-like consistency before folding in the drained zucchini slices.

Can Scarpaccia zucchini tart be made gluten-free?

Yes, to make a gluten-free version of Scarpaccia zucchini tart, substitute the all-purpose flour with a gluten-free flour blend. Make sure the flour blend you choose is suitable for baking savory items and adjust the liquid amounts if needed to maintain the right batter consistency.

How should I store leftover Scarpaccia zucchini tart and reheat it?

Store leftover Scarpaccia zucchini tart in an airtight container in the refrigerator for up to four days. To reheat, warm it in a conventional oven or toaster oven at 350°F for about 10 minutes to restore its crisp texture. Microwaving is faster but may soften the crust.

Scarpaccia Zucchini Tart Recipe With Crispy Edges And Herbs

Name: Scarpaccia Zucchini Tart
Prep time: 2 h 10 min
Cook time: 35 min
Total time: 2 h 45 min
Cuisine: Italian
Ingredients: 3 medium zucchinis, thinly sliced with a mandolin; ½ red onion, thinly sliced with a mandolin; 1 teaspoon salt; ½ teaspoon dried rosemary; 2 tablespoons nutritional yeast; 1 cup all-purpose flour; ¼ cup cornmeal; ½ to ¾ cup water

Ingredients

Scale

3 medium zucchinis, thinly sliced with a mandolin

½ red onion, thinly sliced with a mandolin

1 teaspoon salt

½ teaspoon dried rosemary

2 tablespoons nutritional yeast

1 cup all-purpose flour

¼ cup cornmeal

½ to ¾ cup water

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Instructions

1-First: place the sliced zucchinis and red onion in a bowl, add the salt, and mix evenly. Then, put a weight on top, like a pot or pan with a can, and let it sit for 2 hours to release liquid.

2-Next, preheat your oven to 400°F and spray a small baking sheet with oil. After the resting time, transfer the zucchini and onion to a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible into a large bowl, then set the vegetables aside. Now, add the all-purpose flour, nutritional yeast, dried rosemary, and cornmeal to that reserved liquid, mixing gently to form a batter while adding water as needed for a pancake-like consistency.

3-Fold the vegetables into the batter evenly, transfer the mixture to the oiled baking sheet, and spread it out. Spray the top with oil and bake for 35 minutes until lightly crisped. This step-by-step guide ensures your zucchini tart with fresh herbs turns out crispy and full of flavor every time.

Last Step:

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Notes

🥄 Use a mandolin to slice zucchini thinly for the best texture; handle carefully.
⚖️ Weigh down vegetables during resting to extract more moisture.
💧 Use the squeezed vegetable liquid to make the batter instead of discarding it for better flavor and texture.

Author: Brandi Oshea
Prep Time: 10 minutes
Resting Time: 2 hours
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 393 kcal
Sugar: 9 g
Sodium: 1192 mg
Fat: 3.1 g
Saturated Fat: 0.6 g
Trans Fat: 0 g
Carbohydrates: 77 g
Fiber: 8.9 g
Protein: 16 g
Cholesterol: 0 mg