Scarpaccia Tuscan Zucchini Tart Recipe

I absolutely adore this recipe because it takes the humble zucchini and transforms it into a delicious, golden-brown Tuscan tart that feels like a mini-vacation with every bite. Plus, it’s super easy to whip up, making it perfect for those chill evenings when I want something homey yet impressive without spending hours in the kitchen.

The wonderful Tuscan Zucchini Tart is a delightful medley of fresh zucchini and savory goodness that I simply can’t resist. The creamy custard of two large eggs and whole milk, mixed with paper-thin rounds of zucchini and onion, and a touch of fresh thyme, makes for a nutritious and flavorful dish.

I love how the addition of a good amount of freshly grated Parmesan cheese adds an extra dimension of flavor and makes the tart that much more enjoyable.

Ingredients

• Zucchinis: Low in calories, zucchinis provide fiber and vitamin C, supporting digestion.
• Onion: Adds a natural sweetness and depth of flavor, with antioxidants for health benefits.
• Flour: Provides carbohydrates, serving as the base for the tart’s structure.
• Parmesan Cheese: Adds umami flavor and richness, with protein and calcium for bone health.
• Eggs: Rich in protein, they bind ingredients and add texture.
• Olive Oil: Heart-healthy fats that enhance taste and moistness.

Ingredient Quantities

• 2 medium zucchinis, thinly sliced
• 1 medium onion, thinly sliced
• 1 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 large eggs
• 1 cup whole milk
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves or a pinch of dried thyme
• 1 tablespoon unsalted butter for greasing

Instructions

1. Set your oven to 375°F (190°C). Prepare a 9×13-inch baking dish or tart pan with unsalted butter.

2. Combine the flour, Parmesan, salt, pepper, and thyme in a big bowl and mix well.

3. In another bowl, beat the eggs lightly. Add the whole milk and olive oil, and beat until well mixed.

4. Combine the liquid ingredients with the dry ingredients and stir until smooth. You are now ready to bake.

5. Incorporate the very thinly sliced zucchinis and onion into the batter and fold them in gently until they are thoroughly coated with it.

6. Pour the mixture of zucchini and onion into the baking dish that has been prepared, and then spread it out evenly into the dish.

7. Put the dish in the oven that you have preheated and bake it for 40 to 45 minutes, or until it is golden brown on top and the middle has firmed up.

8. Take the tart from the oven, and allow it to cool in the pan for approximately 10 minutes.

9. When the tart has cooled a little, slice or cut it into squares for serving.

10. Serve warm; if desired, garnish it with extra thyme leaves. Enjoy your Scarpaccia, Tuscan Zucchini Tart!

Equipment Needed

1. Oven
2. 9×13-inch baking dish or tart pan
3. Pastry brush (for greasing the pan with butter)
4. Two mixing bowls
5. Measuring cups and spoons
6. Whisk
7. Spatula or spoon (for mixing)
8. Knife (for slicing zucchini and onion)
9. Cutting board
10. Cooling rack (optional)

FAQ

• What is Scarpaccia?Scarpaccia is a tart of Tuscany that is not sweet, but has the delicious flavor of either zuffa or the typical zucchini of the Tuscan area. It is often enjoyed as a light meal or snack.
• Can I use other vegetables?Absolutely, you have the option to replace or add in vegetables that suit your taste, such as bell peppers sliced thinly or small tomatoes, to the tart.
• Can I make it gluten-free?Certainly! You can substitute with a gluten-free all-purpose flour blend to make this tart gluten-free.
• What can I serve with Scarpaccia?A fresh green salad or a bowl of soup makes a complete meal with scarpaccia.
• How do I store leftovers?Keep the tart in a sealed container and in the refrigerator for up to 3 days. Microwave or oven reheat before serving.
• Can I prepare it ahead of time?Indeed, it is possible to get the batter ready and cut the vegetables in advance. For optimal outcomes, put everything together and pop it in the oven just before you’re ready to serve.
• Is it suitable for vegetarians?The recipe is vegetarian, for it contains no meat.

Substitutions and Variations

Skim or Plant-based Milk:
Whole milk can be replaced with skim milk or with plant-based milk like almond or soy milk for a lighter or dairy-free option.
Gluten-Free Flour:
Substitute a gluten-free flour blend for all-purpose flour if you need a gluten-free tart.
Pecorino Romano Cheese:
Substitute Pecorino Romano cheese for Parmesan when you want a flavor with a little more bite.
Yellow Squash:
One can substitute yellow squash for zucchini and get a different color and a slightly different flavor.

In recipes, use yellow squash in the same way you would use zucchini.
Leeks:
Replace the onion with leeks for a softer, more delicate flavor that tastes like onion but milder.

Pro Tips

1. Zucchini Preparation To prevent excess moisture from making the tart soggy, sprinkle the sliced zucchini with a little salt and let them sit in a colander for about 15-20 minutes. This will draw out excess water. Rinse and pat them dry with a paper towel before adding them to the batter.

2. Cheese Variety For added depth of flavor, consider mixing in some Pecorino Romano or Gruyère cheese with the Parmesan. This will enhance the cheesy aspect of the tart.

3. Herb Enhancement Fresh thyme adds a nice aroma, but you can also experiment by adding a bit of rosemary or basil for an aromatic twist. Just ensure the herbs complement each other well.

4. Crust Option If you prefer a bit more structure or crunch to the base, consider lining the bottom of the pan with a thin layer of breadcrumbs before pouring in the batter. This can help absorb any extra moisture and add a nice texture.

5. Serving Suggestion Pair the tart with a simple arugula salad dressed in lemon vinaigrette. The acidity of the salad complements the richness of the tart beautifully.