Scarpaccia is a super delicious Italian savoury tart. Traditionally, it’s made with zucchini only, but this is a version with carrots as well.
I love to experiment with different vegetables based on the season. It’s super simple to make, you just need flour, corn meal and water. It’s super easy but very delicious!
Scarpaccia, what is it?
The name scarpaccia means old or ugly shoe, according to some this is because once cooked it’s thin as a shoe sole.
I’m not sure that’s true, because it looks great and so colourful! Regardless, it’s super simple to make and delicious!
Scarpaccia Ingredients
- Plain flour
- Corn meal (ground corn, the coarse type, not like flour)
- Onion
- Zucchini
- Carrots
- Water
- Dry herbs: rosemary and thyme
- Salt and pepper
- Extra virgin olive oil
Carrot Zucchini Scarpaccia Step By Step Instructions
- Start by grating the carrots and zucchini. Place the courgettes in a cheesecloth or clean kitchen towel and add a pinch of salt and let sit for 10 minutes, then squeeze them to remove the excess water.
- Try and get as much water out as possible, this will ensure it stay crispy and not soggy and that the vegetables don’t release too much water while cooking.
- Preheat the oven to 200C/392 F (fan)
- Add the grated carrot and courgettes to a bowl, add sliced onion, season with dry herbs, salt and pepper and add plain flour and corn meal.
- Mix to combine, it will remain dry, then slowly add water (you can use the courgette draining water), the mixture should be thick.
- If it’s too watery (it also depends in how much water is left in the vegetables), add more flour. If it’s too liquid, it will remain soggy. The ideal texture is like a wet bread dough.
- Place baking paper on a baking tray, add some olive oil and spread the mixture all over the paper creating an even layer.
- It’s important that it is even otherwise some part will burn.
- Bake until crispy, for 40-50 minutes. To get the crunchy bottom, move the tray at the bottom of the oven for the last 10 minutes.
- If the top is getting burnt while the center is still not ready, cover it with some baking paper.
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Carrot and Zucchini Scarpaccia
A super delicious vegetable tart from Italy
Ingredients
- 245 g carrots
- 480 g courgettes
- 270 g already sliced onions
- 130 g flour
- 40 g corn meal
- 120 g water
- Salt and pepper to taste
- Dry herbs to taste
Instructions
- Start by grating the carrots and zucchini. Place the courgettes in a cheesecloth or clean kitchen towel and add a pinch of salt and let sit for 10 minutes, then squeeze them to remove the excess water.
- Try and get as much water out as possible, this will ensure it stay crispy and not soggy and that the vegetables don’t release too much water while cooking.
- Preheat the oven to 200C/392 F (fan)
- Add the grated carrot and courgettes to a bowl, add sliced onion, season with dry herbs, salt and pepper and add plain flour and corn meal.
- Mix to combine, it will remain dry, then slowly add water (you can use the courgette draining water), the mixture should be thick.
- If it’s too watery (it also depends in how much water is left in the vegetables), add more flour. If it’s too liquid, it will remain soggy. The ideal texture is like a wet bread dough.
- Place baking paper on a baking tray, add some olive oil and spread the mixture all over the paper creating an even layer.
- It’s important that it is even otherwise some part will burn.
- Bake until crispy, for 40-50 minutes. To get the crunchy bottom, move the tray at the bottom of the oven for the last 10 minutes.
- If the top is getting burnt while the center is still not ready, cover it with some baking paper.
Tried this recipe?Let us know how it was!
