Scarpaccia (Italian Zucchini Tart)
Scarpaccia, almost a courgette/zucchini tart, made of potato and courgettes, it is so delicious and a great weekend make.
Servings: 4 servings as a main
Ingredients
For the scarpaccia:
- Olive oil for drizzling
- 350 g courgettes
- 350 g potatoes
- 150 g plain flour approx
- 40 g cornmeal
- 1 small onion very finely chopped
- ½ tsp garlic granules
- ½ tsp dried oregano or thyme
- 125 ml water
- Salt and freshly ground black pepper to taste
For the topping:
- 120 g courgette very thinly sliced (I use a mandoline)
- 20 g cornmeal
- sprinkle of flaky sea salt
To garnish:
- Freshly grated Parmesan see FAQs
- Finely chopped chives
- Sprigs of fresh basil
Instructions
- Preheat the oven to 200C Fan and line a large baking tray (approx. 45x30cm) with non-stick baking parchment. Brush with olive oil and set aside.
- Grate the courgette and potatoes using a box grater or the grater attachment in a food processor. Wrap up in a clean tea towel and give them a really good squeeze to get rid of as much excess water as possible - you need to be really thorough with this step. If you have time, place in a colander with a sprinkling of salt and let sit for 30 minutes. If you don’t, don’t worry (I often don’t!) just ring them out in the tea towel as best you can.
- Tip the grated courgette and potato into a large mixing bowl. Add the flour, cornmeal, onion and dried herbs. Season well.
- Gradually add the water a little at a time until you have a very thick batter - it should be thinner than a dough but thicker than a normal batter. Add more flour if it looks too thin.
- Pour the batter onto the prepared baking sheet and spread as thinly as you can. Arrange the thinly sliced courgette on top and sprinkle with a little cornmeal. Drizzle with olive oil and season with flaky salt.
- Bake in the oven for about 45 minutes - or until it is lovely and golden and crispy. Cover it with foil for the last 10 minutes if the courgette slices are crisping a little too much.
- Remove from the oven and transfer onto a board. Garnish with freshly grated Parmesan shavings, chives and basil. Cut into slices and serve.
Notes
Scroll up for a helpful step by step guide on how to make Scarpaccia.
To store: Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat: Reheat in the oven at 180c for 5-7 minutes or in the air fryer at 180c for 5 minutes.
To freeze: I don't recommend freezing this recipe as the texture is not maintained.
Removing water from the veg: Removing water is key here to ensure the scarpaccia doesn't fall apart. Make sure you are really thorough with this step. If you have time, place in a colander with a sprinkling of salt and let sit for 30 minutes. Then wring out well. If you don’t, don’t worry (I often don’t!) just ring them out in the tea towel as best you can.