scarpaccia
Scarpaccia is a savory zucchini tart from the Tuscan region of Italy. It is the perfect summer lunch with a glass of chilled rose and some crunchy ciabatta.
Equipment
- mandolin, baking sheet 38 cm x 25 cm
Ingredients
- 6 zucchinis, washed, thinly sliced
- 1 medium size onion, peeled, thinly sliced
- salt and pepper
- 100 g English spinach, washed, roughly chopped
- 4 sprigs fresh thyme leaves
- 20 g fresh basil, roughly chopped (optional) plus some extra for decorating (optional)
- 40 g sunflower seeds
- 140 g cake flour
- 60 g chickpea flour
- 2 eggs
- 5 tbsp olive oil
- 160 ml cold water
- 30 g freshly grated parmesan or pecorino cheese
Instructions
- Preheat the oven to 200 C.
- Mix the zucchini and onion slices with a teaspoon of salt in a large bowl and let them sit for 20 minutes.
- Rinse the zucchini onion mixture under cold water.
- Add the English spinach, thyme, basil and sunflower seeds to the mixture and season with salt and pepper.
- Mix the 2 different types of flour with the eggs, oil and water. Then combine the 2 mixtures in one bowl.
- It almost looks like that there is not enough dough to cover the zucchini and the spinach. It is suppose to be like that, so don't worry.
- Line a small sheet pan with non stick backing paper and pour the thick batter in, creating an even layer.
- Sprinkle with parmesan cheese and bake for 25 to 30 minutes.
- Decorate with fresh basil before serving (optional).