Golden and savory, the Scarpaccia Zucchini Tart is a delightful Italian dish that combines fresh zucchini with sundried tomatoes and crunchy pine nuts on a mouthwatering cornmeal-flour base. This tart is perfect for various occasions, from casual family dinners to elegant gatherings. Its unique blend of flavors and textures makes it a standout choice that will impress your guests and make your taste buds dance.
Why You’ll Love This Recipe
- Flavorful Combination: The mix of zucchini, sundried tomatoes, and herbs creates a deliciously vibrant taste.
- Easy to Prepare: With straightforward instructions, this recipe is perfect for both novice and experienced cooks.
- Versatile Serving Options: Enjoy it warm as a main dish or serve at room temperature as an appetizer or snack.
- Healthy Ingredients: Packed with vegetables and wholesome ingredients, this tart is a nutritious option for any meal.
- Stunning Presentation: Its golden crust and colorful toppings make it visually appealing for any table setting.
Tools and Preparation
To make the Scarpaccia Zucchini Tart, you’ll need some essential tools. These items will help you achieve the best results in the kitchen.
Essential Tools and Equipment
- Sheet pan (12×16 inches)
- Large mixing bowl
- Smaller mixing bowl
- Measuring cups and spoons
- Non-stick cooking spray
- Sharp knife
Importance of Each Tool
- Sheet pan: A large surface area allows even baking and easy serving of the tart.
- Mixing bowls: Separate bowls help keep dry and wet ingredients organized while preparing the tart.
Ingredients
Golden Italian savory tart with thin zucchini slices, sundried tomatoes and pine nuts on a crisp cornmeal-flour base.
For the Tart Base
- 2 pounds zucchini, very thinly sliced
- 1 red onion (about 1/2 pound), very thinly sliced
- 2 cups tightly packed baby spinach
- 1 jar (8.5-ounce) sundried tomatoes in oil, drained (reserve oil), quartered
- 1 cup pine nuts
- 1 cup loosely packed fresh basil leaves
- 1 tablespoon fresh thyme, plus 1 teaspoon for garnish
For the Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 cups corn meal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup sugar
- 2 eggs
- 1/2 cup extra virgin olive oil (plus reserved oil from sundried tomatoes to equal 1 cup)
- 1/4 cup water
For Topping
- 1/2 cup Parmesan cheese, grated
- Extra virgin olive oil for drizzling
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Scarpaccia Zucchini Tart
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Prepare your sheet pan by spraying it with non-stick cooking spray to prevent sticking.
Step 2: Prepare the Vegetables
In a large bowl, combine the following:
* Thinly sliced zucchini
* Thinly sliced red onion
* Baby spinach
Toss these ingredients together gently until well mixed.
Step 3: Add Sundried Tomatoes
Drain the oil from the jar of sundried tomatoes into a measuring cup and reserve it. Cut the tomatoes into quarters. Add them to the bowl with the other vegetables.
Step 4: Mix In Pine Nuts and Herbs
Add these ingredients to your vegetable mixture:
* Pine nuts
* Fresh basil leaves
* 1 tablespoon fresh thyme
* Salt
* Black pepper
Gently toss all ingredients together until evenly coated.
Step 5: Combine Dry Ingredients
In a smaller bowl, mix together:
* All-purpose flour
* Corn meal
* Baking powder
Add this mixture to your large bowl with vegetables. Toss again until combined.
Step 6: Mix Wet Ingredients
In your smaller bowl, beat together:
* Eggs
* Sugar
Once mixed well, add this egg mixture to your large bowl. Stir thoroughly to combine all ingredients evenly.
Step 7: Incorporate Oils
Take the reserved oil from the sundried tomatoes and add enough olive oil to make 1 cup total. Pour this into your large bowl and mix well.
Step 8: Adjust Consistency with Water
Slowly add water to your mixture. Use just enough to create a thin batter; you may not need all of it.
Step 9: Bake the Tart
Pour the batter into your prepared sheet pan. Drizzle olive oil over the top before placing it in the oven. Bake for about 55-60 minutes until golden brown and set in the center.
Step 10: Add Final Touches
Once removed from the oven, sprinkle grated Parmesan cheese over the top. Drizzle additional olive oil on top and finish with a sprinkle of thyme.
Step 11: Serve
Cut into squares and serve warm or at room temperature for best flavor!
How to Serve Scarpaccia Zucchini Tart
Scarpaccia Zucchini Tart is a versatile dish that can be enjoyed in various ways. Whether you’re hosting a dinner party or enjoying a casual meal, these serving suggestions will elevate your dining experience.
As an Appetizer
- Serve warm or at room temperature for a delightful starter.
- Cut into small squares and arrange on a platter for easy sharing.
With a Fresh Salad
- Pair with a crisp mixed green salad dressed in balsamic vinaigrette to balance the flavors.
- A side of arugula with lemon dressing complements the tart’s richness.
With Dips
- Offer tzatziki or hummus on the side for guests to enjoy as a dipping option.
- A spicy salsa can add an exciting kick to each bite.
For Breakfast
- Enjoy slices of Scarpaccia Zucchini Tart alongside scrambled eggs for a hearty breakfast.
- Top with avocado slices for added creaminess and nutrition.
How to Perfect Scarpaccia Zucchini Tart
Creating the perfect Scarpaccia Zucchini Tart requires attention to detail. Follow these tips to ensure your tart turns out delicious every time.
- Use fresh zucchini: Fresh, young zucchini will provide the best flavor and texture.
- Slice thinly: Thin slices ensure even cooking and a delicate texture in every bite.
- Reserve sundried tomato oil: This adds extra depth of flavor to the batter; don’t skip this step!
- Watch baking time: Keep an eye on your tart as it bakes; it should be golden brown and set in the center.
- Let it cool slightly: Allowing the tart to cool before cutting helps maintain its structure.
- Experiment with herbs: Add different herbs like oregano or rosemary for varied flavor profiles.
Best Side Dishes for Scarpaccia Zucchini Tart
To round out your meal, consider these delightful side dishes that complement the Scarpaccia Zucchini Tart beautifully.
- Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic reduction create a refreshing contrast.
- Garlic Bread: A crunchy, buttery garlic bread enhances the savory flavors of the tart.
- Roasted Vegetables: Seasonal roasted veggies add color and nutrients; try bell peppers and carrots.
- Quinoa Salad: A light quinoa salad with lemon vinaigrette can provide additional protein and fiber.
- Antipasto Platter: Include cured meats, olives, and cheeses for a Mediterranean flair that pairs wonderfully.
- Crispy Potato Wedges: Seasoned potato wedges offer a satisfying crunch alongside the softness of the tart.
Common Mistakes to Avoid
When making Scarpaccia Zucchini Tart, it’s easy to make a few common mistakes. Here are some tips to ensure your tart turns out perfectly.
- Skipping the thin slicing: Failing to slice the zucchini and onion very thinly can lead to uneven cooking. Use a mandoline or sharp knife for even slices.
- Not draining sundried tomatoes: If you don’t drain the sundried tomatoes properly, excess oil can make the tart soggy. Always reserve some oil and drain well before adding them.
- Overmixing the batter: Mixing too much can cause the batter to become tough. Stir just until combined for a light and airy texture.
- Ignoring baking time: Every oven is different, so keep an eye on your tart. Baking for too long can dry it out, while not enough time can leave it uncooked.
- Skipping the herbs: Fresh herbs are key to flavor. Don’t skip on basil and thyme; they elevate the dish significantly.
Refrigerator Storage
- Duration: Store in the refrigerator for up to 4 days.
- Container: Use an airtight container to keep the tart fresh and prevent drying out.
Freezing Scarpaccia Zucchini Tart
- Duration: Freeze for up to 3 months for best quality.
- Container: Wrap tightly in plastic wrap and then place in a freezer-safe bag or container to avoid freezer burn.
Reheating Scarpaccia Zucchini Tart
- Oven: Preheat to 350°F (175°C) and bake for about 15-20 minutes until heated through.
- Microwave: Heat individual slices on high for 30-60 seconds, but be cautious as this may make the crust less crispy.
- Stovetop: Warm slices in a skillet over low heat for about 5 minutes, covering with a lid to retain moisture.
Frequently Asked Questions
What is Scarpaccia Zucchini Tart?
Scarpaccia Zucchini Tart is a traditional Italian savory tart made with thinly sliced zucchini, sundried tomatoes, pine nuts, and fresh herbs on a cornmeal-flour base.
Can I use other vegetables in my Scarpaccia Zucchini Tart?
Yes! You can customize your tart by adding other vegetables like bell peppers or mushrooms depending on your preference.
How do I know when my Scarpaccia Zucchini Tart is done?
Your tart is done when it is golden brown on top and set in the middle. A toothpick inserted should come out clean.
Is Scarpaccia Zucchini Tart suitable for meal prep?
Absolutely! This dish stores well in both the refrigerator and freezer, making it perfect for meal prep during busy weeks.
Final Thoughts
Scarpaccia Zucchini Tart is not only delicious but also versatile. Its combination of flavors makes it an excellent choice for any meal. Feel free to experiment with different vegetables or herbs based on what you have on hand. Enjoy this delightful savory tart warm or at room temperature!
SEO Information
Scarpaccia Zucchini Tart
Scarpaccia Zucchini Tart is a golden, savory Italian delight that combines the freshness of zucchini with the rich flavors of sundried tomatoes and the crunch of pine nuts, all atop a crisp cornmeal-flour base. Perfect for any occasion, this tart can be served warm as a satisfying main dish or at room temperature as an elegant appetizer. With its colorful presentation and deliciously vibrant taste, it’s sure to impress your guests while also being a nutritious option packed with wholesome ingredients.
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 8 slices 1x
Ingredients
- 2 pounds zucchini, thinly sliced
- 1 red onion, thinly sliced
- 2 cups baby spinach
- 8.5 ounces sundried tomatoes in oil, drained
- 1 cup pine nuts
- 1 cup fresh basil leaves
- 1.5 cups all-purpose flour
- 1.5 cups cornmeal
- 2 eggs
- 0.5 cup extra virgin olive oil
Instructions
- Preheat oven to 375°F (190°C). Prepare a sheet pan with non-stick spray.
- In a large bowl, combine zucchini, red onion, and spinach.
- Add quartered sundried tomatoes, pine nuts, basil, thyme, salt, and pepper; toss gently.
- In a separate bowl, mix flour and cornmeal; add to vegetable mixture.
- In another bowl, beat eggs and sugar; stir into the vegetable mixture.
- Incorporate reserved sundried tomato oil and enough water to create a thin batter.
- Pour the batter into the prepared pan; drizzle with olive oil.
- Bake for 55-60 minutes until golden brown and set in the center.
- Top with grated Parmesan cheese before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Use fresh vegetables for optimal flavor. Thinly slice zucchini and onion for even cooking. Feel free to customize with herbs or additional vegetables like bell peppers.
