Description
Scarpaccia is a traditional Italian zucchini tart featuring thinly sliced zucchini baked in a savory batter of flour, eggs, and cheese. This simple yet flavorful dish benefits from fresh herbs and a drizzle of olive oil, resulting in a crisp, golden crust with tender vegetables inside. It serves as a perfect light appetizer, side dish, or vegetarian main course.
Ingredients
Scale
Vegetables
- 2 medium zucchini, thinly sliced
Dry Ingredients
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 2 large eggs
- 1/2 cup milk (whole or plant-based milk)
- 1 tablespoon olive oil (for greasing the pan)
- Olive oil for drizzling
Cheese and Herbs
- 1/4 cup grated Parmesan cheese (or vegan Parmesan for dairy-free option)
- 1/4 cup fresh basil or parsley, chopped (optional)
- 1 tablespoon fresh thyme or rosemary, chopped (optional)
- Fresh lemon zest (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) tart pan or round pie dish with olive oil to prevent sticking.
- Prepare the Zucchini: Wash and slice the zucchini thinly into rounds or strips, then place them in a bowl and sprinkle lightly with salt. Let sit for about 10 minutes to release excess moisture, then pat dry thoroughly with a towel.
- Make the Batter – Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
- Make the Batter – Wet Ingredients: Add the eggs and milk to the dry mixture and whisk until the batter is smooth and uniform in texture.
- Add Cheese and Herbs: Stir in the grated Parmesan cheese and any fresh herbs you are using. The batter should be thick but pourable; add a bit more milk if needed to adjust consistency.
- Assemble the Tart: Arrange the zucchini slices in a single, overlapping layer in the greased tart pan, either circularly or in rows for an even base.
- Pour the Batter: Carefully pour the batter evenly over the arranged zucchini, making sure most of the slices are covered by the batter.
- Drizzle Olive Oil: Lightly drizzle olive oil over the top to help create a crisp, flavorful crust during baking.
- Bake: Place the tart in the preheated oven and bake for 35 to 45 minutes, or until the top is golden brown, the edges are crispy, and the zucchini is tender.
- Cool Slightly: Remove from oven and allow the tart to cool for a few minutes so it sets and is easier to slice.
- Serve: Garnish with fresh lemon zest or extra herbs if desired. Serve warm or at room temperature as a light appetizer, side dish, or main course.
Notes
- You can substitute the all-purpose flour with whole wheat flour for a healthier twist.
- Use vegan Parmesan and plant-based milk to make this tart dairy-free and vegan-friendly.
- Allowing the zucchini to sit with salt helps reduce excess moisture, preventing a soggy tart.
- Drizzling olive oil before baking adds flavor and assists in crisping the crust.
- If the batter is too thick, add milk incrementally to achieve the right pourable consistency.
- This tart pairs wonderfully with a fresh green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
