Scarpaccia Zucchini Tart (Print Version)

Golden Italian savory tart with thin zucchini slices, sundried tomatoes and pine nuts on a crisp cornmeal-flour base.

# Ingredients:

→ Vegetables

01 - 2 pounds zucchini, very thinly sliced
02 - 1 red onion (about 1/2 pound), very thinly sliced
03 - 2 cups tightly packed baby spinach
04 - 1 jar (8.5-ounce) sundried tomatoes in oil, drained (reserve oil), quartered

→ Herbs and Nuts

05 - 1 cup pine nuts
06 - 1 cup loosely packed fresh basil leaves
07 - 1 tablespoon fresh thyme, plus 1 teaspoon for garnish

→ Dry Ingredients

08 - 1 1/2 cups all-purpose flour
09 - 1 1/2 cups corn meal
10 - 1 teaspoon baking powder
11 - 1 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 cup sugar

→ Wet Ingredients

14 - 2 eggs
15 - 1/2 cup extra virgin olive oil (plus reserved oil from sundried tomatoes to equal 1 cup)
16 - 1/4 cup water

→ For Finishing

17 - 1/2 cup Parmesan cheese, grated
18 - Extra virgin olive oil for drizzling

# Instructions:

01 - Preheat oven to 375°F (190°C). Prepare a 12x16 inch sheet pan by spraying with non-stick cooking spray.
02 - Slice zucchini into very thin slices and place in a large bowl. Add thinly sliced red onion and baby spinach to the same bowl.
03 - Drain oil from sundried tomatoes into a measuring cup and reserve. Cut tomatoes into quarters and add to the bowl with other vegetables.
04 - Add pine nuts, basil, 1 tablespoon fresh thyme, salt and pepper to the large bowl with vegetables and toss all ingredients together.
05 - In a separate smaller bowl, mix flour, corn meal and baking powder. Add this mixture to the large bowl and toss again to combine.
06 - In the same smaller bowl, beat eggs and sugar together, then add to the large bowl, mixing thoroughly with other ingredients.
07 - Take the reserved oil from sundried tomatoes and add enough olive oil to make 1 cup total. Add this to the large bowl, mixing to combine.
08 - Slowly mix in water to the large bowl, only using enough to create a thin batter. You may not need all of the water.
09 - Pour batter into the prepared sheet pan, drizzle the top with olive oil and bake for 55-60 minutes until golden and set.
10 - When removed from the oven, sprinkle Parmesan cheese over the top, drizzle with additional olive oil, and sprinkle with the remaining teaspoon of thyme.
11 - Cut into squares and serve warm or at room temperature.

# Notes:

01 - Scarpaccia is a traditional Italian savory tart from Tuscany, typically made with seasonal vegetables and a thin, crispy crust.
02 - For best results, slice the zucchini and onion as thinly as possible, ideally using a mandoline.
03 - This tart can be served as an appetizer, side dish, or main course paired with a fresh salad.

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