Scarpaccia Zucchini Tart

by
    

Scarpaccia Zucchini Tart is a savory Italian tart that combines fresh zucchini, red onion, spinach, and sundried tomatoes with a blend of herbs and cheeses. This delightful dish is perfect for a light lunch, dinner, or as an elegant appetizer. Let’s dive into this flavorful and hearty recipe.

Ingredients

  • 2 pounds zucchini, thinly sliced
  • 1 red onion (about 1/2 pound), thinly sliced
  • 2 cups tightly packed baby spinach
  • 1 (8.5-ounce) jar sundried tomatoes in oil, drained (reserve oil)
  • 1 cup pine nuts
  • 1 cup loosely packed fresh basil leaves
  • 1 tablespoon fresh thyme, plus one teaspoon for garnish
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cornmeal
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 cup sugar
  • Approximately 1/2 cup extra virgin olive oil (or enough to add to the oil drained from jar of sundried tomatoes to equal 1 full cup), plus more for drizzling
  • 1/4 cup water
  • 1/2 cup Parmesan cheese, grated

Instructions

  1. Preheat the Oven
    • Preheat your oven to 375°F (190°C).
    • Grease a large baking sheet or line it with parchment paper.
  2. Prepare the Vegetables
    • Finely chop the zucchini and red onion.
    • Drain the sundried tomatoes, reserving the oil, and chop them into small pieces.
    • Roughly chop the baby spinach and fresh basil leaves.
  3. Toast the Pine Nuts
    • In a dry skillet over medium heat, toast the pine nuts until they are golden brown and fragrant, about 3-5 minutes. Make sure to frequently mix to avoid charring. Place aside.
  4. Make the Batter
    • In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and black pepper.
    • In a separate bowl, whisk together the eggs, sugar, and the reserved oil from the sundried tomatoes (add extra virgin olive oil if needed to equal 1 cup).
    • Add the wet ingredients to the dry mixture and stir until they are barely combined.
    • Add the 1/4 cup water and mix until you have a smooth batter.
  5. Combine the Ingredients
    • Add the zucchini, red onion, sundried tomatoes, spinach, basil, thyme, and toasted pine nuts to the batter. Mix until all the vegetables are evenly coated.
    • Stir in the grated Parmesan cheese.
  6. Bake the Tart
    • Spread the mixture evenly onto the prepared baking sheet, smoothing the top with a spatula.
    • Drizzle a little extra olive oil over the top and sprinkle with the remaining teaspoon of fresh thyme.
    • Bake in the preheated oven for 35-45 minutes, or until the tart is golden brown and set in the center.
  7. Cool and Serve
    • Remove the tart from the oven and let it cool slightly on the baking sheet.
    • Cut into squares or slices and serve warm or at room temperature.

Conclusion

Scarpaccia Zucchini Tart is a delicious and versatile dish that showcases the flavors of fresh vegetables and herbs. The combination of zucchini, sundried tomatoes, pine nuts, and Parmesan cheese creates a savory tart that is both hearty and satisfying. Perfect for any meal or as an appetizer, this tart is sure to impress. Enjoy this flavorful and healthy dish with your family and friends!