Scarpaccia is a delicious Tuscan zucchini tart that combines simple ingredients to create a flavorful dish. This recipe highlights the mild taste of zucchini and the crunch of polenta, making it perfect as an appetizer or a light meal. Its crispy texture and fresh basil garnish make it a great addition to your dining table. Let’s dive into how you can make this delightful Tuscan tart at home.
Ingredients:
- 3 medium zucchini (about 600g)
- 1 small red onion (about 100g)
- 1 teaspoon fine salt
- 1 cup flour (150g)
- 1/4 cup polenta (50g)
- 15 cl water (150ml)
- Olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
Start by washing the zucchini and peeling the onion. Slice both the zucchini and onion very thinly. Place them in a bowl, sprinkle with salt, and let them stand for 15 minutes. Once they have stood, press the vegetables in a colander to extract excess liquid and set aside.
In another bowl, whisk together the flour and polenta with the vegetable liquid. Gradually add water to this mixture until you achieve a smooth batter. Add the sliced zucchini and onions to the batter and season with salt and pepper.
Next, preheat your oven to 200°C (400°F). Prepare a baking sheet by lining it with baking paper and drizzling it with olive oil. Sprinkle some polenta on the sheet to prevent sticking. Use a spoon to drop spoonfuls of the batter onto the baking sheet.
Drizzle more olive oil over the top and sprinkle a bit more polenta if desired. Bake for 35-45 minutes, or until the tart is golden and crispy. Once baked, cool slightly, top with fresh basil, and serve.
How to serve Scarpaccia – Tuscan Zucchini Tart
Serve Scarpaccia warm or at room temperature. It pairs beautifully with a fresh salad or a glass of Italian wine. You can also cut it into squares for easy serving at gatherings or picnics. Enjoy this flavorful Tuscan dish with family and friends!