Have you ever tried a tart that’s not sweet? Let me tell you about a delicious Italian dish called Scarpaccia! It’s a savory courgette tart (courgette means zucchini!), and it comes from a beautiful place in Italy called Tuscany. What makes it special is how simple it is to make and the amazing crunch you get from the semolina. It’s also fun to cook because it uses water from the vegetables!
Whether you’re cooking with a parent or learning on your own, this recipe is a tasty way to bring a little bit of Italy to your kitchen.
Method
Slice the Veggies:
First, you’ll need to slice the courgettes (zucchini) and red onion very thin. I like using a mandolin slicer because it makes the slices even, but a sharp knife works fine too. Just make sure the slices are all the same thickness so they cook evenly in the oven.
Add Salt & Mix:
After slicing, place the vegetables into a large bowl. Sprinkle 1 teaspoon of salt over them and mix well with your hands. The salt will help pull out the water from the veggies, which is important for getting that perfect crunchy texture.
Remove Water:
Next, it’s time to let the vegetables rest. Put them in a colander (a bowl with holes) and place it on top of another bowl to catch the liquid. Now, find something heavy like a book or a small plant pot and place it on top of the veggies. This will press them down and help the water drain out. Leave this setup alone for about 2 hours.
Save the Water:
After 2 hours, check the bowl underneath. You should see water that has come out of the veggies. This is good! Now, take the vegetables in your hands and squeeze them to get even more water out. Do this over the bowl so none of the water is lost we’ll need about 200ml. If you don’t have quite that much, you can add regular water until you reach 200ml total.
Make the Batter:
Pour the vegetable water into a mixing bowl. Add 130g of strong bread flour, 40g of semolina, and 1 tablespoon of chopped rosemary. Mix everything together until you get a smooth batter. This will help hold the vegetables together in the tart.
Mix It Together:
Now take your bowl of sliced veggies and pour the batter over them. Gently stir everything until all the vegetables are coated with the mixture. Make sure every slice is covered so the tart bakes evenly.
Prepare the Pan:
Take a baking tin (about 35×25 cm) and coat it well with olive oil. Then, sprinkle a little semolina over the bottom of the pan. This step helps make the bottom of the tart extra crispy.
Add the Mix:
Pour the vegetable and batter mixture into the baking tin. Use a spoon or spatula to spread it out evenly. It’s important to make the layer as flat and smooth as possible so that it cooks the same all over.
Final Touch:
Drizzle a little olive oil on top and sprinkle some extra semolina. This gives the tart that golden crunch on the outside that makes it so tasty.
Bake:
Place the tin in the oven and bake at 190°C (about 375°F) for 35 to 40 minutes. When it’s done, the tart should look golden brown and feel crispy to the touch.
Enjoy!
Take it out of the oven and enjoy while it’s still warm! The edges will be extra crunchy, and the middle will be full of flavor. If you have leftovers, try reheating them in a pan the next day they get even crispier!
Necessary Tools
- Large mixing bowl
- Colander
- Bowl to collect vegetable water
- Knife or mandolin (with adult help!)
- Measuring scale or cups
- Baking tin (~35x25cm)
- Spoon or spatula
- Paper towels or clean hands to squeeze veggies
Scarpaccia Recipe – A Crunchy Zucchini Tart from Italy 🇮🇹
Cuisine: ItalianDifficulty: Easy12
servings2
hours30
minutes40
minutes3
hours10
minutesIngredients
3 medium courgettes (zucchini), about 750g
1 red onion
130g strong bread flour
40g semolina (plus extra for the pan)
1 tsp salt
1 tbsp rosemary, finely chopped
Olive oil
Black pepper to taste
Directions
- Slice the Veggies:
Cut the courgettes and red onion into thin slices. I used a mandolin, but a knife works too just make sure the slices are all the same size. - Add Salt & Mix:
Sprinkle salt over the veggies and mix well with your hands. - Remove Water:
Put the veggies into a colander over a bowl. Place a weight on top (like a book or a small plant pot!) and let it sit for 2 hours. - Save the Water:
After 2 hours, squeeze the veggies by hand to get out more water. Don’t throw this water away we need it for the next step! - Make the Batter:
You should have about 200ml of veggie water. If there’s less, add a little regular water. Then, mix the water with the flour, semolina, and rosemary. - Mix It Together:
Pour the batter into the bowl of veggies and mix until everything is coated. - Prepare the Pan:
Oil a baking tin well and sprinkle the bottom with semolina. - Add the Mix:
Spread the veggie batter evenly in the pan. Take your time to make the layer even so it bakes just right! - Final Touch:
Drizzle some olive oil on top and a bit more semolina for extra crunch. - Bake:
Bake at 190°C (about 375°F) for 35–40 minutes until golden and crispy. - Enjoy!
Eat it while it’s still warm and crunchy!
Notes
- Be sure the veggie slices are very thin and even this helps them cook properly.
- Don’t skip squeezing the water out. If they’re too wet, the tart won’t be crispy.
- Spread the batter evenly in the pan or parts may cook faster than others.
- If you’re using a mandolin, get adult help it’s super sharp!
Serving Suggestions
- Serve warm with a salad.
- Cut into small pieces for a party snack.
- Add a dip like sour cream or tomato sauce.
- Tastes great reheated in a pan the next day!
Fun Fact
The name “Scarpaccia” means “old shoe” in Italian! Don’t worry it doesn’t taste like one. It’s just a funny way of saying it’s thin and crispy, just like the sole of an old shoe!
Conclusion
Scarpaccia is a great recipe to try if you want something crunchy, tasty, and full of flavor. It’s made with easy ingredients, and the best part is you use the veggie water! Next time you’re in the mood for something different, give this Italian tart a try. I promise it’s better than it sounds and your kitchen will smell amazing!
