Zucchini Scarpaccia Tart
A delicious and easy-to-make Italian tart featuring fresh zucchini, sundried tomatoes, and herbs, perfect for any meal.
Ingredients
Vegetables and Greens
- 2 pounds zucchini, very thinly sliced Slice the zucchini very thinly for even cooking.
- 1 half pound red onion, very thinly sliced
- 2 cups baby spinach, tightly packed
- 1 jar sundried tomatoes in oil, drained (8.5-ounce) Reserve oil for use later.
- 1 cup pine nuts
- 1 cup fresh basil leaves, loosely packed
- 1 tablespoon fresh thyme Plus 1 teaspoon for garnish.
Dry Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups corn meal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 0.5 cup sugar
Wet Ingredients
- 2 large eggs
- 0.5 cup extra virgin olive oil Plus reserved oil from sundried tomatoes to equal 1 cup.
- 0.25 cup water Use just enough to create a thin batter.
- 0.5 cup Parmesan cheese, grated
- Extra virgin olive oil for drizzling
Instructions
Preparation
- Preheat oven to 375°F (190°C). Prepare a 12×16 inch sheet pan by spraying it with non-stick cooking spray.
- Slice the zucchini into very thin slices and place them in a large bowl. Add the thinly sliced red onion and baby spinach to this bowl.
- Drain the oil from the sundried tomatoes into a measuring cup and reserve the oil. Cut the tomatoes into quarters and add them to the bowl with the vegetables.
- Add pine nuts, basil, 1 tablespoon fresh thyme, salt, and pepper to the large bowl with vegetables and toss all the ingredients together.
- In a separate bowl, mix the flour, corn meal, and baking powder. Add this mixture to the large bowl and toss again to combine.
- In the same smaller bowl, beat the eggs and sugar together, then add this to the large bowl, mixing thoroughly with the other ingredients.
- Take the reserved oil from the sundried tomatoes and add enough olive oil to make 1 cup total. Mix this into the large bowl.
- Slowly mix in water to the large bowl, using just enough to create a thin batter. You may not need all the water.
Baking
- Pour the batter into the prepared sheet pan, drizzle the top with olive oil, and bake for 55-60 minutes until golden and set.
- Once removed from the oven, sprinkle Parmesan cheese over the top, drizzle with additional olive oil, and sprinkle with the remaining teaspoon of thyme.
- Cut into squares and serve warm or at room temperature.
Notes
Tart can be served with a fresh green salad or dips like tzatziki. Store leftovers in an airtight container for 3-4 days. Reheat in the oven to warm through.