ITALIAN SCARPACCIA DI ZUCCHINE (Thin courgette tart)

Name: ITALIAN SCARPACCIA DI ZUCCHINE (Thin courgette tart)
Cuisine: European, Mediterranean, Italian
Ingredients: 2 zucchini (or courgettes, medium, thinly sliced with a mandolin or knife); ½ red onion, thinly sliced with a mandolin or knife; 1 tsp salt; 1 cup all-purpose flour; ¼ cup coarse polenta (plus a little more to sprinkle the dish); 2 tbsp Parmesan cheese; ½ tsp dried rosemary; 1/2 tsp dried thyme; 1/2 tsp chilli flakes(optional, goa a mild kick); ½ cup water, or up to ¾; 1 1/2 tbsp parmesan cheese; 2 tsp polenta

12 steps

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

Moderate

Glycemic Load

High

Nutrition per serving

Calories397.6 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

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).

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