Olive Magazine
Courgette Tart Scapriccia Recipe

Courgette scarpaccia

Published: August 13, 2015 at 10:55 am
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 4 as a snack

There are sweet and savoury versions of this Tuscan pancake-tart hybrid – this is salata (savoury). Scarpaccia means old shoe, perhaps because the end result should be as thin as the sole of an old shoe

  • Vegetarian
Nutrition:
NutrientUnit
kcal190
fat10.3g
saturates4.3g
carbs11.7g
fibre1.5g
protein11.8g
salt0.6g
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Ingredients

  • 300g courgettes
  • 50g plain flour
  • a pinch baking powder
  • 2 eggs
  • 75ml milk
  • grated to make 4 tbsp parmesan or grana padano, plus lots of shavings for the top
  • olive oil
  • 2 spring onions, sliced

Method

  • STEP 1

    Finely slice the courgettes into a sieve, using a mandoline if you have one. Sprinkle on some salt and leave them for 30 minutes to disgorge some liquid. Rinse and then squeeze them dry.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Tip the flour and baking powder into a bowl, make a well in the centre and break in the eggs. Gradually stir the flour into the eggs, adding the milk when the mixture gets too thick. Beat the mixture with a balloon whisk to make sure it is smooth, then stir in the parmesan, most of the courgette and plenty of black pepper.

  • STEP 3

    Liberally oil a 20cm square tin with a fixed base or a baking dish, put the spring onions in with another slug of oil and bake for 3 minutes. Remove the tin from the oven and pour the batter into the tin. Toss the remaining courgette slices in a little oil and add them to the top in an even layer. Bake for 20 minutes, or until browned around the edges and set in the centre, scatter on the parmesan shavings, allow to cool, and cut into pieces to serve.

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