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Scarpaccia

Name: Scarpaccia
Prep time: 30 min
Cook time: 1 min
Total time: 1 min
Ingredients: 2 pounds zucchini; 1 red onion (about ½ pound); 2 cups tightly packed baby spinach; 1 8.5-ounce jar sundried tomatoes in oil; 1 cup pine nuts; 1 cup loosely packed fresh basil leaves; 1 tablespoon fresh thyme, plus one teaspoon for garnish; 1 teaspoon salt; ¼ teaspoon freshly ground black pepper; 1½ cups all-purpose flour; 1 ½ cups corn meal; 1 teaspoon baking powder; 2 eggs; ½ cup sugar; Approximately 1/2 cup extra virgin olive oil (or enough to add to the oil drained from jar of sundried tomatoes to equal 1 full cup), plus more for drizzling; ¼ cup water; ½ cup Parmesan cheese

4.5

(35)

www.afamilyfeast.com

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Prep Time: 30 minutes

Cook Time: 1 hours

Total: 1 hours, 30 minutes

Servings: 12

Author : A Family Feast

scarpaccia zucchini tart

Ingredients

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2 pounds zucchini1 red onion (about ½ pound)2 cups tightly packed baby spinach1 8.5-ounce jar sundried tomatoes in oil1 cup pine nuts1 cup loosely packed fresh basil leaves1 tablespoon fresh thyme, plus one teaspoon for garnish1 teaspoon salt¼ teaspoon freshly ground black pepper1½ cups all-purpose flour1 ½ cups corn meal1 teaspoon baking powder2 eggs½ cup sugarApproximately 1/2 cup extra virgin olive oil (or enough to add to the oil drained from jar of sundried tomatoes to equal 1 full cup), plus more for drizzling¼ cup water½ cup Parmesan cheese

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Instructions

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Step 1

Preheat oven to 375 degrees and prepare a 12X16 inch sheet pan by spraying with non-stick cooking spray.

Step 2

Slice zucchini into very thin slices and place in a large bowl. Slice red onion into very thin slices and add to zucchini. Also add baby spinach to bowl.

Step 3

Drain oil from sundried tomatoes into a cup measure and set oil aside. Cut tomatoes into quarters and add to bowl with other vegetables.

Step 4

Add pine nuts, basil, 1 tablespoon fresh thyme, salt and pepper to the large bowl with vegetables and toss all ingredients together.

Step 5

In a separate smaller bowl mix flour, corn meal and baking powder. Add this to the large bowl and toss again to mix the ingredients.

Step 6

In that same smaller bowl, beat eggs and sugar and add to the large bowl, mixing into ingredients.

Step 7

Take the reserved cup measure with the oil drained from the tomatoes and add enough olive oil to fill one cup. Add to the large bowl, mixing to combine.

Step 8

Finally, slowly mix in the water to the large bowl, only using enough to make a thin batter. You may not need all of the water.

Step 9

Pour batter into the prepared sheet pan, drizzle the top with olive oil and bake for 55-60 minutes.

Step 10

When it comes out of the oven, sprinkle the Parmesan cheese all over the top and drizzle with a little more olive oil and sprinkle the remaining thyme over the top.

Step 11

Cut into squares and serve.