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 hour
Serves 6
Ingredients
For the batter:
- 150 g plain flour 5.3 oz
- 375 ml water 12.7 fl oz
- 3 tbsp olive oil 1.5 fl oz
- 1 tsp salt 0.18 oz
- 1 tsp black pepper 0.18 oz
For the topping:
- 300 g courgettes zucchini, thinly sliced 10 oz (approx 2 courgettes)
- 300 g potatoes thinly sliced 10 oz
- 1 small red onion thinly sliced
- 2 cloves garlic minced 0.35 oz
- 1 tbsp fresh thyme leaves 0.53 oz
- 1 tbsp fresh rosemary finely chopped 0.53 oz
- 2 tbsp olive oil 1 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.
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