Italian Zucchini Sheet Tart

This rustic Italian zucchini tart has become my summer salvation when garden harvests leave me with mountains of squash. The crisp golden top gives way to a tender, savory filling that showcases summer's bounty in every bite.

I discovered scarpaccia during a cooking class in Tuscany and have made it nearly every summer since. My dinner guests always ask for the recipe, surprised that something so simple can taste so complex.

Ingredients

• Zucchini: 2 pounds sliced paper thin to create delicate layers throughout the tart
• Red onion: Adds sweetness when caramelized during baking
• Baby spinach: Incorporates subtle earthy notes and vibrant color
• Sundried tomatoes: Packed in oil provide concentrated umami flavor and their oil becomes part of the batter
• Pine nuts: Contribute rich nutty texture and traditional Italian flavor
• Fresh basil and thyme: Herbs that elevate the dish with aromatic complexity
• AllPurpose flour and cornmeal: Create the perfect textural contrast between crisp exterior and tender interior
• Eggs: Bind everything together while adding richness
• Sugar: Balances the savory elements and helps achieve golden caramelization
• Extra virgin olive oil: Use a good quality one as the flavor shines through
• Parmesan cheese: Adds the perfect salty finish that brings everything together

Step-by-Step Instructions

Prepare Your Pan:

Start by preheating your oven to 375°F and thoroughly spray a 12x16 inch sheet pan with nonstick spray. The large shallow pan helps create the characteristic thin crispy texture that defines authentic scarpaccia.

Slice Your Vegetables:

Use a mandoline if possible to get whisper thin slices of zucchini and red onion. The thinner your vegetables the more delicate and layered your final tart will be. Place them in a large bowl with the baby spinach.

Prepare The Sundried Tomatoes:

Carefully drain and reserve the oil from your jar of sundried tomatoes this flavored oil is liquid gold and will become part of your batter. Quarter the tomatoes before adding them to your vegetable bowl.

Combine Herbs And Nuts:

Add pine nuts fresh basil leaves thyme salt and pepper to your vegetables. Toss everything gently to distribute the flavors evenly throughout. The herbs will perfume the entire mixture.

Create The Dry Mix:

In a separate smaller bowl combine your flour cornmeal and baking powder. Add this mixture to your large bowl of vegetables and toss well. This dry mix will absorb moisture from the vegetables and create structure.

Mix The Wet Ingredients:

Beat eggs and sugar in your smaller bowl until slightly foamy then add to the vegetable mixture. The sugar might seem unusual but it helps caramelize the top and balance flavors.

Add The Oils:

Take your reserved sundried tomato oil and supplement with olive oil to make a full cup. Pour this into your batter and mix thoroughly. This oil blend provides moisture and distinct Mediterranean flavor.

Adjust Consistency:

Slowly add water just until you achieve a pourable but thick batter consistency. The vegetables will release moisture during baking so err on the side of less water.

Bake To Perfection:

Pour your batter into the prepared sheet pan spreading it evenly. Drizzle additional olive oil on top and bake for 55 to 60 minutes until deeply golden and set.

Finish With Flair:

While still hot from the oven sprinkle Parmesan cheese across the entire surface along with a final drizzle of olive oil and the remaining fresh thyme. The residual heat will slightly melt the cheese.

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Pine nuts are my secret ingredient here. Though expensive they add an incredible nutty dimension that takes this tart from good to exceptional. I once tried substituting walnuts during a pantry emergency and while still delicious it lacked that distinctive Italian character that makes scarpaccia so special.

The Perfect Slice

Allowing the scarpaccia to rest for 10 minutes after baking makes it easier to cut into clean squares. I prefer serving it slightly warm rather than piping hot as the flavors become more pronounced as it cools. A pizza cutter actually works wonderfully for creating neat portions without damaging your baking sheet.

Origins Of Scarpaccia

This rustic tart originated in the coastal Tuscany region particularly around Viareggio. Traditional versions were even simpler featuring just zucchini flour and oil. The name itself comes from the Italian word "scarpa" meaning shoe reflecting its flat rustically shaped appearance. My version incorporates more ingredients for a substantial meal while honoring the simple peasant roots.

Creative Variations

Feel free to customize your scarpaccia based on what looks good at the market. Sweet corn kernels work beautifully in summer versions while thinly sliced butternut squash creates a wonderful fall variation. Add crumbled goat cheese for tangy creaminess or incorporate chopped olives for a more pronounced Mediterranean flavor. The basic template remains the same allowing endless seasonal adaptations.

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This dish is truly a love letter to summer produce and will elevate any table it graces.

Frequently Asked Questions

→ What is Scarpaccia?

Scarpaccia is a traditional Italian tart or flatbread that originated in Tuscany. It's characterized by thinly sliced vegetables (primarily zucchini) baked in a light batter that includes flour and often cornmeal. The name 'scarpaccia' roughly translates to 'old shoe,' likely referring to its rustic, flat appearance.

→ Can I prepare this tart in advance?

Yes, you can prepare the vegetable mixture a few hours ahead of time, but it's best to add the flour mixture, eggs, and liquids just before baking to maintain the proper consistency. The baked tart can be served warm or at room temperature and keeps well for 1-2 days refrigerated.

→ What can I substitute for pine nuts?

If pine nuts are unavailable or too expensive, you can substitute with walnuts, almonds, or sunflower seeds for a similar texture and nutty flavor. For a nut-free version, try using toasted breadcrumbs or pumpkin seeds.

→ Is it necessary to slice the zucchini very thin?

Yes, thinly sliced zucchini is key to authentic scarpaccia. Thin slices cook more evenly, release moisture properly, and create the characteristic layered texture. A mandoline slicer works best, but careful knife work can achieve similar results.

→ How do I prevent the tart from becoming soggy?

To prevent sogginess, don't add too much water to the batter—only add enough to create a thin consistency. Also, make sure your oven is fully preheated to 375°F before baking, which helps create a crisp bottom crust as the vegetables release their moisture during cooking.

→ Can I make this tart gluten-free?

Yes, you can adapt this to be gluten-free by substituting the all-purpose flour with a gluten-free flour blend. The cornmeal portion is naturally gluten-free, but verify all your ingredients, including the baking powder, are certified gluten-free if needed.