Scarpaccia: Traditional Italian Zucchini Tart with Sundried Tomatoes (Print version)

A rustic Tuscan-style zucchini tart with sundried tomatoes, herbs, pine nuts, and crisp golden edges.

# Ingredients:

For the vegetables

01 - 2 lb (900 g) small zucchini, sliced very thin
02 - 1 small red onion (about 170 g), sliced very thin
03 - 1 teaspoon fine sea salt, divided
04 - 2 packed cups (60 g) baby spinach, roughly chopped
05 - 3/4 cup (90 g) oil-packed sundried tomatoes, drained and chopped, oil reserved
06 - 1/2 cup (65 g) pine nuts
07 - 1/2 cup loosely packed fresh basil leaves, torn
08 - 1 tablespoon fresh thyme leaves, plus more for finishing
09 - 1/4 teaspoon black pepper

For the batter

10 - 1 cup (120 g) all-purpose flour
11 - 3/4 cup (105 g) fine cornmeal
12 - 1 teaspoon baking powder
13 - 2 teaspoons granulated sugar
14 - 2 large eggs, beaten
15 - Reserved sundried tomato oil plus extra virgin olive oil to make 1/2 cup (120 ml) total
16 - 1/3 to 1/2 cup (80 to 120 ml) water, as needed

For finishing

17 - 2 tablespoons extra virgin olive oil, for the pan and top
18 - 1/2 cup (45 g) finely grated Parmesan cheese
19 - Extra fresh thyme, for garnish

# Instructions:

01 - Toss the zucchini and red onion with 3/4 teaspoon salt in a large bowl. Let stand for 15 minutes, then squeeze gently by handfuls to remove excess liquid and return to the bowl.
02 - Preheat the oven to 400°F (205°C). Coat a 12x16 inch rimmed sheet pan with about 1 tablespoon olive oil.
03 - Add spinach, sundried tomatoes, pine nuts, basil, thyme, pepper, and the remaining 1/4 teaspoon salt to the zucchini. Toss until evenly mixed.
04 - In a separate bowl, whisk flour, cornmeal, baking powder, and sugar. Stir the dry mixture into the vegetables, then add the eggs, tomato oil and olive oil mixture, and 1/3 cup water. Add more water only if needed to make a thick, spoonable batter.
05 - Scrape the mixture into the prepared sheet pan. Press and spread it into a thin, even layer that reaches the corners. Drizzle the top with the remaining tablespoon olive oil.
06 - Bake for 45-50 minutes, rotating the pan once, until the center is set and the edges are deeply golden brown.
07 - Sprinkle Parmesan and extra thyme over the hot tart. Let rest for 10 minutes, then cut into squares and serve warm or at room temperature.

# Good to know:

01 - Best texture comes from a wide sheet pan and a thin layer.
02 - Serve warm, room temperature, or packed for a picnic.
03 - Nutrition is an estimate per serving.

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