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Wild Garlic Scarpaccia

Inspired by the traditional Tuscan courgette tart known as Scarpaccia, this seasonal version celebrates wild garlic in place of courgette. While courgette is classic, this variation keeps the spirit of Scarpaccia alive — a rustic, crisp-edged, savoury bake made with simple batter and seasonal vegetables. Think pizza meets flatbread meets a potato cake!

Takes 1 hour 10 minutes

Serves 6

Ingredients
 

For the Batter:

  • 150 g 1 cup plain flour
  • 350 ml 1.5 cups water
  • 3 tablespoons 45ml / 3 tbsp olive oil
  • 1 teaspoon 5g / 1 tsp salt
  • 1 teaspoon 5g / 1 tsp black pepper

For the Topping:

  • 100 g 2 cups wild garlic leaves, finely chopped
  • 300 g 2 cups potatoes, grated
  • 1 small red onion thinly sliced
  • 2 cloves garlic minced (10g / 2 tsp)
  • 1 tablespoon 15g / 1 tbsp fresh thyme leaves
  • 1 tablespoon 15g / 1 tbsp fresh rosemary, finely chopped
  • 2 tablespoons 30ml / 2 tbsp olive oil
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 200°C (392°F). Line a baking sheet or two 8-inch tart tins with parchment paper.
  • Prepare the batter: In a large mixing bowl, whisk together the flour, water, olive oil, salt, and black pepper until smooth and lump-free. Set aside to rest while you prepare the topping.
  • Prepare the vegetables and wild garlic: Grate the potatoes and squeeze out excess moisture using a clean tea towel. Thinly slice the red onion, mince the garlic, and finely chop the wild garlic leaves. In a mixing bowl, toss the grated potato, red onion, garlic, and wild garlic with 1 tablespoon of olive oil and a generous pinch of salt.
  • Assemble the Scarpaccia: Evenly spread the vegetable and wild garlic mixture over the prepared tray or tart tins. Sprinkle over the thyme and rosemary. Pour the prepared batter evenly over the top, ensuring the vegetables are well coated. Drizzle with the remaining olive oil and season with additional salt and pepper to taste.
  • Bake the Scarpaccia: Bake in the preheated oven for 50–60 minutes, or until the edges are golden and crispy and the centre is set and firm. If the centre is still too soft, bake for an additional 5–10 minutes.
  • Cool and serve: Let the Scarpaccia cool for a few minutes before slicing into squares or wedges. Serve warm or at room temperature.
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