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
