If you are craving a simple but impressive dish that perfectly captures the essence of summer veggies, let me introduce you to the wonderful Scarpaccia Zucchini Tart Recipe. This delightful tart celebrates the fresh, tender zucchini and sweet red onion encased in a savory homemade batter that crisps beautifully on the outside while staying tender inside. It’s rustic, comforting, and packed with flavor, making it a perfect light lunch, appetizer, or even a side dish to your BBQ spread. The way the zucchini’s freshness balances with the subtle rosemary and nutritional yeast is nothing short of magic, and once you taste it, this recipe will quickly become a personal favorite in your repertoire.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, yet each one plays a crucial role in creating the perfect texture and vibrant taste of your Scarpaccia Zucchini Tart Recipe. From the tender zucchini to the earthy nutritional yeast and the slight crunch from the cornmeal, the balance here sets this tart apart.
- 3 medium zucchinis, thinly sliced: Using a mandolin ensures even slices for uniform cooking and texture.
- ½ red onion, thinly sliced: Adds a sweet, slightly pungent flavor that complements the zucchini.
- 1 tsp salt: Essential for drawing out moisture from the veggies and enhancing their natural flavors.
- ½ tsp dried rosemary: Brings a fragrant, herbaceous note that elevates the tart’s aroma.
- 2 tbsp nutritional yeast: Adds a subtle umami depth and a hint of cheesiness without dairy.
- 1 cup all-purpose flour: Forms the base of the batter, giving body and structure to the tart.
- ¼ cup cornmeal: Introduces a pleasant crunch and a subtle sweetness.
- ½ to ¾ cup water: Adjusts the batter’s consistency to the perfect pancake-like texture.
How to Make Scarpaccia Zucchini Tart Recipe
Step 1: Prepare the Vegetables
Begin by thinly slicing your zucchinis and red onion with a mandolin. Toss them together with a teaspoon of salt in a large bowl to help draw out their excess moisture. To ensure they release the right amount of liquid, place a weight on top — like a heavy pot or pan — and let them sit for 2 hours. This step is essential as it prevents the tart from becoming soggy and intensifies the vegetables’ natural sweetness.
Step 2: Preheat Your Oven and Prepare the Pan
While your veggies are doing their thing, preheat your oven to 400 degrees Fahrenheit. Lightly grease a small baking sheet, ideally around 13 x 18 inches, to prevent sticking and help achieve a beautiful golden crust. The size matters here, as spreading the batter evenly is key to perfect baking.
Step 3: Drain and Mix the Batter
After two hours, transfer your salted zucchini and onion mixture to a cheesecloth or a thin kitchen towel and squeeze out as much liquid as you can into a large bowl. This liquid will be key to forming your batter. Set the drained veggies aside and, into that reserved liquid, add the flour, nutritional yeast, dried rosemary, and cornmeal. Mix gently while gradually adding between half to three-quarters of a cup of water — you want a smooth batter with the consistency of pancake batter. The careful balance here ensures your Scarpaccia Zucchini Tart Recipe stays light yet structured.
Step 4: Combine Vegetables and Bake
Fold the drained zucchini and onion back into the batter, mixing until everything is evenly coated. Pour the mixture into your prepared baking sheet and spread it out into a level layer. A light spray of oil on top helps the tart develop that perfect golden, crispy finish. Pop it into the oven for about 35 minutes. When it comes out, the edges should be lightly crisp, with the center tender and full of flavor.
How to Serve Scarpaccia Zucchini Tart Recipe
Garnishes
A simple garnish can take your tart to the next level. Try sprinkling freshly chopped herbs like parsley or basil on top for a fresh burst of color and aroma. A drizzle of good-quality extra virgin olive oil or a pinch of flaky sea salt right before serving can also beautifully enhance the dish’s natural flavors.
Side Dishes
This tart pairs wonderfully with a crisp green salad tossed with lemon vinaigrette or some marinated olives for a Mediterranean flair. For a heartier meal, serve alongside grilled chicken or fish to round out the meal with protein and complementary textures.
Creative Ways to Present
Cut the tart into rustic squares for casual sharing or use small round cutters to create delicate individual tartlets perfect for parties. For brunch, serve warm with a side of herbed yogurt or tzatziki for a delightful creamy contrast to the savory tart.
Make Ahead and Storage
Storing Leftovers
Leftovers will keep wonderfully in a sealed container in the fridge for up to 4 days. This makes the Scarpaccia Zucchini Tart Recipe a fantastic make-ahead option for busy weekdays or easy lunches.
Freezing
If you want to enjoy this tart later, freeze it in airtight containers or wrapped tightly in foil for up to 2 months. Just be sure to thaw it completely in the fridge before reheating for the best texture.
Reheating
Reheat the tart in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes. This will help restore the crispiness on the edges rather than using a microwave, which might make it soggy.
FAQs
Can I use a different type of flour for this tart?
Absolutely! While all-purpose flour works perfectly, you can try whole wheat flour for a nuttier flavor or even a gluten-free blend if you’re avoiding gluten. Just be mindful that the texture may vary slightly.
Is nutritional yeast necessary in the recipe?
Nutritional yeast adds a subtle cheesy, umami flavor that enhances the overall taste, but if you don’t have it, you can leave it out or replace it with a small amount of grated Parmesan cheese if you’re not vegan.
Can I add other vegetables to the Scarpaccia Zucchini Tart Recipe?
Definitely! Thinly sliced carrots, bell peppers, or even cherry tomatoes would all work well, adding their own unique flavors and colors to the final tart.
How thinly should I slice the zucchini and onions?
Using a mandolin to slice about 1/8 inch thick is ideal. Thin slices cook evenly and help the tart achieve that perfect tender yet satisfying texture.
What if I don’t have cornmeal?
You can substitute fine polenta or even more all-purpose flour, but cornmeal contributes a subtle crunch and a lovely texture contrast that’s worth including if possible.
Final Thoughts
There’s something truly special about the Scarpaccia Zucchini Tart Recipe that captures the sunny spirit of summer in every bite. It’s easy to make, packed with fresh, wholesome ingredients, and flexible enough to customize your way. I hope you enjoy making it as much as I love sharing it. Get ready to wow your taste buds and those of everyone around you with this beautiful, rustic tart!
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Scarpaccia Zucchini Tart Recipe
- Total Time: 2 hours 45 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Scarpaccia Zucchini Tart is a savory Italian-inspired summer tart made from thinly sliced zucchinis and red onions combined with a flavorful homemade batter of flour, cornmeal, nutritional yeast, and rosemary. This simple yet delicious tart crisps up beautifully in the oven, making it a perfect light meal or snack that showcases fresh seasonal vegetables.
Ingredients
Vegetables
- 3 medium zucchinis, thinly sliced with a mandolin
- ½ red onion, thinly sliced with a mandolin
- 1 tsp salt
Dry Ingredients
- 1 cup all-purpose flour
- ¼ cup cornmeal
- 2 tbsp nutritional yeast
- ½ tsp dried rosemary
Liquids
- ½ cup water, or up to ¾ cup as needed
Instructions
- Prepare the Vegetables: Place thinly sliced zucchinis and red onions in a bowl. Add 1 teaspoon of salt and mix well to disperse evenly across the vegetables.
- Sweat the Vegetables: Place a weight such as a pot or pan with a can on top of the vegetables to press them down and help release excess liquid. Let them sit at room temperature for 2 hours.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Spray a 13 x 18-inch baking sheet or similar sized pan liberally with oil to prevent sticking.
- Drain Vegetables: After 2 hours, transfer the zucchini and onion mixture to a cheesecloth or thin kitchen towel. Squeeze to drain as much liquid as possible into a large mixing bowl. Set the drained vegetables aside.
- Make the Batter: To the large bowl with reserved liquid, add 1 cup flour, 2 tablespoons nutritional yeast, ½ teaspoon dried rosemary, and ¼ cup cornmeal. Gently mix while gradually adding ½ cup to ¾ cup water until the batter resembles pancake batter consistency.
- Combine Vegetables and Batter: Fold the drained vegetables thoroughly into the batter so they are evenly dispersed.
- Bake the Tart: Transfer the batter-vegetable mixture to the oiled baking dish, spreading it out evenly. Spray the top with a bit more oil for a crisp finish. Place the dish in the preheated oven and bake for 35 minutes until the tart is lightly crisped and golden on the edges.
- Storage: Once cooled, store any leftovers in a sealed container in the refrigerator for up to 4 days.
Notes
- Using a mandolin ensures uniform thin slices that cook evenly.
- Resting the vegetables under weight allows excess moisture to be removed, preventing a soggy tart.
- Adjust the water amount as needed to achieve the right batter consistency; it should be similar to pancake batter.
- This tart can be served warm or at room temperature, making it great for picnics or light lunches.
- Substitute nutritional yeast with grated Parmesan cheese if not vegan.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Tart
- Method: Baking
- Cuisine: Italian
