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Scarpaccia with Courgettes and Potatoes
Scarpaccia is a traditional Tuscan courgette tart that is typically thin and crispy, resembling a flatbread, typically corn meal is used but we left it out as it can be hard to find in Ireland it works great without it. When courgettes (zucchinis) are in season on the farm we have so many of them and this is one of our favourite ways to use them. This works perfectly as an appetiser, snack, or light meal recipe and has quickly become one of our favourite ways to cook courgette!
Takes 1 hourhour
Serves 6
Ingredients
For the batter:
150gplain flour5.3 oz
375mlwater12.7 fl oz
3tbspolive oil1.5 fl oz
1tspsalt0.18 oz
1tspblack pepper0.18 oz
For the topping:
300gcourgetteszucchini, thinly sliced 10 oz (approx 2 courgettes)
300gpotatoesthinly sliced 10 oz
1small red onionthinly sliced
2clovesgarlicminced 0.35 oz
1tbspfresh thyme leaves0.53 oz
1tbspfresh rosemaryfinely chopped 0.53 oz
2tbspolive oil1 fl oz
Salt and pepper to taste
Instructions
Prepare the batter:
In a large mixing bowl, whisk together 150g (5.3 oz) of plain flour, 375ml (12.7 fl oz) of water, 3 tbsp (45ml) of olive oil, 1 tsp (5g) of salt, and 1 tsp (5g) of black pepper until smooth and lump-free. Let the batter rest while preparing the toppings.
Prepare the vegetables:
Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
Thinly slice 300g (10.5 oz) of courgettes (zucchini) and 300g (10.5 oz) of potatoes using a mandoline or sharp knife. Thinly slice 1 small red onion and mince 2 cloves of garlic. Add to a bowl along with 1 tbsp of oil and a generous pinch of salt and mix well.
Assemble the Scarpaccia:
Spread the courgettes, potatoes, red onion, and minced garlic evenly over the prepared baking sheet. Sprinkle 1 tbsp (15g) of fresh herbs of choice (we used fresh fennel but thyme or rosemary work great just remove them from their stalk)
Pour the batter evenly over the veg, ensuring everything is well coated.
Drizzle 1 tbsp (15ml) of olive oil over the batter and season with salt and pepper to taste.
Bake the Scarpaccia:
Bake in the preheated oven for 60 minutes, or until the edges are crispy and golden brown. The centre should be firm and cooked through. Bake for a little longer if it is still not firm enough in the centre.
Allow the scarpaccia to cool for a few minutes before slicing and serving.
Serve:
Serve warm or at room temperature, cut into squares or wedges. Enjoy this delicious and healthy scarpaccia as an appetiser, snack, or light meal.
Re gluten free options – I have seen a version on YouTube which uses a mixture of chickpea flour and polenta or corn meal in place of the plan flour used here – it worked well.
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How well do you feel this would adapt to gluten free flour? TIA!
Really tasty and easy to prepare. I’ve added half cherry tomatoes on top in the 5 last minutes, the second time I’ve made it. Regards from France
Re gluten free options – I have seen a version on YouTube which uses a mixture of chickpea flour and polenta or corn meal in place of the plan flour used here – it worked well.