scarpaccia recipe

Scarpaccia is a traditional Tuscan savory zucchini tart that’s crispy on the outside, soft inside, and bursting with flavor. Made with simple ingredients like zucchini, flour, and olive oil, this rustic dish is naturally vegan and perfect as an appetizer, side dish, or snack.

Scarpaccia – Savory Zucchini Tart (Tuscan Style)

pcs medium zucchinis ((thinly sliced with a mandolin))

red onion ((thinly sliced with a mandolin))

salt

all-purpose flour

cornmeal ((plus extra for dusting))

water

olive oil

basil ((for topping))

Prep the veggies:- In a large bowl, combine the sliced zucchini and red onion. Sprinkle with 1 tsp of salt and gently massage the mixture with your hands. Let it sit for 10–15 minutes to draw out moisture.

Drain and reserve the liquid:- Using your hands, squeeze the zucchini-onion mix over a sieve or colander, collecting the liquid in a bowl beneath. Set the veggies aside and keep the liquid.

Make the batter:- In the bowl with the reserved liquid, add the flour, cornmeal, and enough water to form a smooth, pourable batter—like pancake batter. Mix until well combined, then fold in the drained zucchini and onion mixture.

Prepare the tray:- Preheat your oven to 200°C (390°F).- Grease a baking tray generously with olive oil, then dust it with cornmeal.

Bake:- Pour the batter into the tray and spread it evenly. Drizzle more olive oil on top and sprinkle with a touch more cornmeal for crispiness.- Bake for 35–45 minutes, or until golden brown and crisp on the edges.

Serve:- Let it cool slightly, then top with fresh basil leaves. Serve warm or at room temperature.

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