Zucchini Scarpaccia Tart
Zucchini Scarpaccia Tart
Introduction
Zucchini Scarpaccia Tart is a delicious and easy-to-make dish that brings together fresh vegetables, flavors, and simple ingredients. This savory Italian tart is perfect for any meal and can be enjoyed warm or at room temperature. Whether you are looking for a tasty lunch, a side dish for dinner, or a crowd-pleasing appetizer, this tart fits perfectly into any occasion.
Why Make This Recipe
Making Zucchini Scarpaccia Tart is a delightful way to use seasonal vegetables. With zucchini as the star ingredient, it’s not only healthy but also packed with flavor. The combination of sundried tomatoes, fresh herbs, and cheese adds a depth of taste that complements the fresh zucchini and spinach. Plus, it can be made in advance, making it a convenient choice for busy days when you need an impressive dish without the hassle.
How to Make Zucchini Scarpaccia Tart
Making your very own Zucchini Scarpaccia Tart is simple! Just follow these easy steps, and you will have a beautiful dish to share.
Ingredients:
- 2 pounds zucchini, very thinly sliced
- 1 red onion (about 1/2 pound), very thinly sliced
- 2 cups tightly packed baby spinach
- 1 jar (8.5-ounce) sundried tomatoes in oil, drained (reserve oil), quartered
- 1 cup pine nuts
- 1 cup loosely packed fresh basil leaves
- 1 tablespoon fresh thyme, plus 1 teaspoon for garnish
- 1 1/2 cups all-purpose flour
- 1 1/2 cups corn meal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup sugar
- 2 eggs
- 1/2 cup extra virgin olive oil (plus reserved oil from sundried tomatoes to equal 1 cup)
- 1/4 cup water
- 1/2 cup Parmesan cheese, grated
- Extra virgin olive oil for drizzling
Directions:
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Preheat Oven: Preheat oven to 375°F (190°C). Prepare a 12×16 inch sheet pan by spraying it with non-stick cooking spray.
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Prepare Vegetables: 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.
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Prepare Sundried Tomatoes: 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.
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Add Herbs and Nuts: Add pine nuts, basil, 1 tablespoon fresh thyme, salt, and pepper to the large bowl with vegetables and toss all the ingredients together.
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Mix Dry Ingredients: In a separate bowl, mix the flour, corn meal, and baking powder. Add this mixture to the large bowl and toss again to combine.
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Add Wet Ingredients: In the same smaller bowl, beat the eggs and sugar together, then add this to the large bowl, mixing thoroughly with the other ingredients.
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Add Oil: Take the reserved oil from the sundried tomatoes and add enough olive oil to make 1 cup total. Mix this into the large bowl.
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Finalize Batter: Slowly mix in water to the large bowl, using just enough to create a thin batter. You may not need all the water.
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Bake: Pour the batter into the prepared sheet pan, drizzle the top with olive oil, and bake for 55-60 minutes until golden and set.
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Garnish: Once removed from the oven, sprinkle Parmesan cheese over the top, drizzle with additional olive oil, and sprinkle with the remaining teaspoon of thyme.
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Serve: Cut into squares and serve warm or at room temperature.
How to Serve Zucchini Scarpaccia Tart
Zucchini Scarpaccia Tart is delightful on its own or served with a fresh green salad. You can also accompany it with dips like tzatziki or a simple yogurt sauce to enhance the flavor.
How to Store Zucchini Scarpaccia Tart
Once cooled, you can store leftover tart in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To reheat, place it in the oven for a few minutes until warmed through.
Tips to Make Zucchini Scarpaccia Tart
- Ensure you slice the vegetables very thinly for even cooking.
- You can experiment with different herbs such as oregano or parsley for a unique flavor.
- If you’re short on time, you can use pre-sliced vegetables.
Variation
For a variation, you can add different kinds of cheese such as feta or goat cheese for a tangy twist. You can also include other vegetables like bell peppers or kale.
FAQs
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Can I use frozen zucchini?
Yes, but be sure to thaw and drain any excess moisture before using it in the tart. -
Can I make this tart ahead of time?
Absolutely! You can prepare it a day in advance and reheat it before serving. -
Is there a gluten-free option?
Yes, you can use gluten-free flour and cornmeal to make this tart suitable for gluten-free diets.
Enjoy making and sharing this tasty Zucchini Scarpaccia Tart!
Zucchini Scarpaccia Tart
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.
