Scarpaccia (Italian Zucchini Tart)

Experience the authentic flavors of Italy with this homemade Scarpaccia. This delightful savory tart is a celebration of fresh, seasonal ingredients. Bursting with the sweetness of zucchini and onions, the perfect balance of tangy tomatoes and savory garlic, all on a cornmeal, flour, and egg base, our Scarpaccia is a true taste of Tuscany. Add in a generous sprinkle of Bongards® Italian Blend Feather Shred, grana padano, and fragrant basil, it’s a light yet satisfying dish that captures the essence of Italian cuisine.

INGREDIENTS

  • 2 oz + 2 Tbsp. olive oil
  • 20 oz. zucchini, thinly sliced (1/4″ thick) into coins on a mandolin
  • 1 medium sweet yellow onion, thinly sliced (1/4″ thick) on a mandolin
  • 2 oz. cherry tomatoes, quartered
  • 1 C. all-purpose flour
  • 1/2 C. cornmeal
  • 2 oz. grana padano, grated
  • 1 egg
  • 3 oz. Bongards® Italian Blend Feather Shred
  • 1/2 C. fresh basil leaves, chopped
  • 2 garlic cloves, minced
  • 1 tsp. Italian seasoning
  • 1/2 C. water
  • 1 tsp. kosher salt
  • 1 tsp. cracked black pepper

PREPARATION

  1. Preheat oven to 400 degrees F.
  2. Grease 9×13-inch baking dish or 9-inch spring form pan.
  3. Heat 2 Tbsp. olive oil in large saute pan over medium-high heat.
  4. Add zucchini and onions, saute for 5-6 minutes until slightly soft but not falling apart.
  5. In large mixing bowl, combine flour, corn meal, grana padano, egg, shredded cheese, 3/4 chopped basil, 2 oz. olive oil, garlic, Italian seasoning, water, salt, and pepper.
  6. Whisk well, then add in sauteed zucchini and onion; gently mix everything together without breaking the zucchini.
  7. Pour mixture into greased backing dish, spreading out evenly.
  8. Bake for 30-35 minutes, or until top is golden brown and edges crispy.
  9. Remove from oven, allow to cool for a few minutes.
  10. Garnish with crispy crunchy topping and remaining basil.