Recipe: Scarpaccia (Zucchini Tart)
Ingredients
- 4 cups zucchini, sliced in paper thin rounds
- 1 tsp sea salt
- 1/2 cup Tuscan Herb Olive Oil
- 1 8 oz jar sun-dried tomatoes in oil, drained and sliced
- 1 red onion, sliced paper thin
- 2 cloves garlic, minced
- 1 cup pine nuts
- 1 cup basil leaves, minced
- 1 tbsp thyme
- 1 1/2 cups flour
- 1 1/2 cups corn meal
- 2 tsp red pepper flakes
- 1 tsp baking powder
- 2 eggs
- 1/4 cup water
- 1 cup Parmesan cheese, shredded
Directions
- Toss the zucchini and salt in a colander and set aside for 30 minutes to drain.
- Preheat oven to 375°F.
- Prep a 12” x 16” rimmed baking sheet with a bit of the olive oil.
- Add the tomatoes, zucchini, red onion, garlic, pine nuts, basil and thyme to a large bowl and toss together until well combined.
- Mix the flour, corn meal, red pepper flakes and baking powder together in a separate bowl until well blended.
- Add the flour mixture to the veggie bowl and toss to mix the ingredients.
- Whisk the eggs, olive oil together in the bowl you just emptied and add to large bowl, again mixing well.
- Slowly stir in the water, use only enough needed to form a thin batter.
- Pour the mixture into the prepared baking sheet and bake for 45 minutes.
- Sprinkle the Parmesan cheese all over the top and return to the oven for another 10 minutes or so until the cheese settles in a bit.
- Cut into squares and serve hot, cold or room temperature.