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Scarpaccia with Courgettes, Potatoes & Beetroot

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. Here we use beetroot to give our scarpaccia a lovely pink ripple! 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.

Takes 1 hour 10 minutes

Serves 6

Ingredients
 

For the batter:

  • 150 g plain flour 5.3 oz
  • 375 ml water 12.7 fl oz
  • 3 tbsp olive oil 45ml / 1.5 fl oz
  • 1 tsp salt 5g / 0.18 oz
  • 1 tsp black pepper 5g / 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 beetroot
  • 1 small red onion thinly sliced
  • 2 cloves garlic minced (10g / 0.35 oz)
  • Handful of fresh basil
  • 2 tbsp olive oil 30ml / 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 and 1 beetroot 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, beetroot red onion, and minced garlic evenly over the prepared baking sheet. Rip up the fresh basil and sprinkle over the batter.
  • 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.
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