Scarpaccia is a super tasty Italian savoury tart. Traditionally, it’s made with zucchini, but here I went for a different version, with bell peppers and onions. It turned out delicious!
Bell Pepper and Onion Scarpaccia Ingredients
- Plain flour
- Corn meal (ground corn, the coarse type, not like flour)
- Red onions
- Bell peppers
- Water
- Dry herbs: rosemary and thyme
- Salt and pepper
- Extra virgin olive oil
Scarpaccia Recipe Instructions
Preheat the oven to 200C/392 F (fan)
Start by cutting the red onions and bell peppers. Slice the onions thinly and cut the bell pepper into small strips.
Add the bell pepper and onion to a bowl, and add dry herbs, salt and pepper and plain flour and corn meal.
Mix to combine, it will remain dry, then slowly add water, the mixture should remain thick. It will look like it won’t hold together (because the bell pepper and onion are thick) but that’s fine.
It should look like there are way more vegetables than the flour water mixture. Now we spread it on a baking tray on an oiled baking paper and press it down.
These quantities can either fit on big tray or two medium ones.
Make sure it is thin and even, otherwise some parts could burn while the rest still needs to cook.
Place baking paper on a baking tray, add some olive oil and spread it all over the paper. Drizzle with olive oil, corn meal, and salt.
Bake until crispy, for 50-60 minutes until golden brown on top.
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. It won’t be hard and crispy immediately after taking it out, the sides will be more crispy.
If you touch the top of the scarpaccia with your finger it should still feel slightly soft, that’s normal, it will harden when cooling down. Let it cool down for 15 minutes before slicing.
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Italian Scarpaccia: Bell Pepper and Onion Recipe
Ingredients
- 220 g plain flour
- 55 g corn meal
- 5 small red onions
- 860 g bell peppers 2 medium bell peppers
- 190 g water
- Dry rosemary and thyme to taste
- Salt and pepper
- Olive oil to taste
Instructions
- Preheat the oven to 200C/392 F (fan)
- Start by cutting the red onions and bell peppers. Slice the onions thinly and cut the bell pepper into small strips.
- Add the bell pepper and onion to a bowl, and add dry herbs, salt and pepper and plain flour and corn meal. Mix to combine, it will remain dry, then slowly add water, the mixture should remain thick. It will look like it won't hold together (because the bell pepper and onion are thick) but that's fine. It should look like there are way more vegetables than flour water mixture. Now we spread it on a baking tray on an oiled baking paper and press it down thinly. These quantities can either fit on big tray or two medium ones. Make sure it is thin and even, otherwise some parts could burn while the rest still needs to cook.
- Place baking paper on a baking tray, add some olive oil and spread it all over the paper. Drizzle with olive oil, corn meal, and salt.
- Bake until crispy, for 50-60 minutes until golden brown on top. 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. It won’t be hard and crispy immediately after taking it out. If you touch the top of the scarpaccia with your finger it should still feel slightly soft, that’s normal, it will harden when cooling down. Let it cool down for 15 minutes before slicing.
This looks amazing, can’t wait to try!
Any tips for swapping out the bell pepper with eggplants?
I haven’t tried with eggplants i’m afraid
I made this today. 400 degrees F was too hot and the bottom got quite dark. It was, however, tasty and I would make it again, watching the cook time/burn more closely. I added grated Locatelli Romano to the mix, I recommend this addition. Thank you for your video!
Hi! For me it works great at 200C, which according to conversion tables is 400F. Anyways all our ovens are all different so it’s always better to watch the time more closely because of this.
Hi, can jar roasted pepper substitute for the fresh pepper?
Hi, I haven’t tried myself so I’m not sure. They might make it too watery.
I used jar peppers and sundried tomatoes, turned out yummy
Roasted eggplant won’t too much moisture.
You have 430g bell peppers?!
Yes. I live in Italy and the bell peppers I used were this weight.
You have bell peppers that weigh over 400 g each ?????
Yes ahah I thoght that’s normal that’s what I had, that’s why I put the weight and not just 2 bell peppers 🙂
Looks great. Approximate weight of the red onions? (Around here they’re all huge.)
Hi! The onions I used are about 80g each.
I made this a couple of times. It’s delicious. I’ve used red, orange and yellow peppers. I like the red best but that’s just personal preference. The only missing item – the nutritional value for my tracking app. This is one of the appetizers. Serving on Thanksgiving in the States.