Scarpaccia is a rustic Italian tart, from the Tuscany region. It’s a thin and crispy tart made with thinly sliced courgettes and thinly sliced red onions and its held together by a batter made from plain flour and fine cornmeal. Great for buffet food and snacking.
Using the mandolin, thinly slice the courgette and place the slices into a bowl and add the salt mix well. Put them in a sieve with a plate or bowl onto with a weight (to help squeeze the water out) and allow to sit for 30 minutes.
After 30 mins put them into a cheesecloth and squeeze out the excess water (keep the water for later) and put the courgettes to one side on a plate.
Using speed peeler, thinly slice the red onions.
put to one side on the same plate as the courgettes
Preheat the oven to 200C and line the metal baking tray with non stick baking paper and brush olive oil over the paper.
Put the flour and cornmeal in a bowl and pour in the reserved liquid from the courgettes. And top up with water and gently mix until a batter is formed, slow add more water as needed to thin the batter. The mixture should be like pancake batter.
Finely chop the fresh rosemary and add to the batter
Add the onions and courgettes into the batter and mix until evenly dispersed.
Transfer the batter to the lined baking tray and spread so it is in an even thin layer
Drizzle the top with oil, then place in the oven for 35 minutes or until lightly crisped.
Remove from the oven and allow and remove from the motel tray and place on a cooling rack for 5 min, before cutting up into slices. Eat immediately.
If you want to save for later and reheat, put them in a preheated oven for 10 min (they get even more crispy when reheated)
Scarpaccia
Equipment
- 1 Speed peeler
- 1 metal baking dish
- 1 cheesecloth
Ingredients
- 3 courgettes
- 2 red onions
- 1 tsp salt
- 2 sprigs fresh rosemary
- 100 g plain flour
- 40 g cornmeal
- 1 tbsp olive oil
- 200 ml water plus the water squeezed from the courgettes
Method
- Using the mandolin, thinly slice the courgette and place the slices into a bowl and add the salt mix well. Put them in a sieve with a plate or bowl on top with a weight (to help squeeze the water out) and allow to sit for 30 minutes.
- After 30 mins put them into a cheesecloth and squeeze out the excess water (keep the water for later) and put the courgettes to one side on a plate.
- Using speed peeler, thinly slice the red onions.
- put to one side on the same plate as the courgettes
- Preheat the oven to 200C and line the metal baking tray with non stick baking paper and brush olive oil over the paper.
- Put the flour and cornmeal in a bowl and pour in the reserved liquid from the courgettes. if the batter is too stiff, top up with water and gently mix until a batter is formed, slow add water as needed to thin the batter. The mixture should be like pancake batter.
- Finely chop the fresh rosemary and add to the batter
- Add the onions and courgettes into the batter and mix until evenly dispersed.
- Transfer the batter to the lined baking tray and spread so it is in an even thin layer
- Drizzle the top with oil, then place in the oven for 35 minutes or until golden and crisped on top
- Remove from the oven and remove from the metal tray and place on a cooling rack for 5 min, before cutting up into slices.
- Eat immediately, otherwise allow them to cool, store in an air tight container, and reheat just befoore you want to eat them, by putting them in a preheated oven for 10 min (they get even more crispy when reheated)
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).