Sourdough Scarpaccia, a delightful Tuscan zucchini tart, is the perfect dish to showcase your sourdough discard while indulging in a slice of sunny Italian summer. With its golden, crispy edges and a tender, flavorful center, this tart brings a refreshing burst of flavor to your table. The combination of zucchini and sweet onion melds together beautifully, showcasing the essence of garden-fresh produce. Paired with a hint of Parmesan and a drizzle of olive oil, this dish is simply incredible.
I still remember the first time I flipped this delightful tart in my kitchen. The aroma filled the air, and the anticipation made my stomach flutter. Not only is Sourdough Scarpaccia a fantastic way to use up your sourdough discard, but it also stands out as an easy, budget-friendly option that will impress friends and family alike. So, let me invite you on this culinary journey; you won’t want to miss making this savory treat in your own kitchen.
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about an hour, with only 15 minutes of prep!
- Irresistible Flavor: The combination of tender zucchini, sweet onions, and a touch of Parmesan hits all the right notes.
- Eye-Catching Appeal: This tart is as beautiful as it is delicious, sure to impress at any gathering.
- Flexible Serving: Perfect as an appetizer, side dish, or light lunch, adapting to any occasion.
- Diet-Friendly Options: Easily customizable to accommodate various dietary needs by substituting ingredients.
Ingredients You’ll Need
- 800 g zucchini, very thinly sliced: Choose fresh, firm zucchini for the best texture. If zucchini isn’t available, yellow squash works well too.
- 1 medium sweet onion, about 150 g, very thinly sliced: Sweet onions bring a mild, pleasant sweetness. If unavailable, a regular yellow onion can suffice.
- 10 g fine sea salt (about 1.5 teaspoons): Helps to draw out moisture from the zucchini and onion, enhancing their flavors.
- 100 g sourdough discard (100% hydration): This is key for adding flavor and moisture without needing a fresh starter.
- 70 g all-purpose flour: Gives the tart necessary structure; whole wheat flour can be used for a nuttier flavor.
- 35 g finely grated Parmesan: Adds a savory, umami element. You can substitute with Pecorino Romano if desired.
- 2 tablespoons extra virgin olive oil: Enhances flavor; opt for high-quality olive oil for the best taste.
- Freshly ground black pepper: Adds a touch of warmth; adjust according to your preference.
- 1 tablespoon Italian herb mix (optional): Use fresh herbs like thyme or basil for a fresher taste, or skip for a simpler tart.
- 2 tablespoons grated Parmesan: This will sprinkle right before baking, adding a golden crust.
- Extra virgin olive oil: For drizzling, enhances flavor and helps achieve a crispy texture.
- Flaky salt (optional): Finish with a sprinkle for added crunch.
How to Make Sourdough Scarpaccia
- Prepare the Vegetables: Place the thinly sliced zucchini and onion in a large bowl. Sprinkle with 1.5 teaspoons of fine sea salt, tossing well to combine. Let the mixture sit for 45–60 minutes. The salt draws out moisture, softening the veggies.
- Squeeze Out Excess Liquid: Transfer the vegetables to a clean kitchen towel. Gently squeeze them to remove most of the excess liquid, but do leave a bit of moisture for flavor. Be sure to reserve that precious zucchini liquid—you’ll use it for your batter!
- Make the Batter: In a large mixing bowl, whisk together 100 g of your sourdough discard, 70 g of all-purpose flour, 35 g of finely grated Parmesan, 2 tablespoons of extra virgin olive oil, and several grinds of freshly ground black pepper along with the Italian herb mix (if using). Gradually stir in about 100 g of the reserved zucchini liquid until you have a smooth batter, similar in consistency to heavy cream or a loose pancake batter. You can adjust the liquid amount to reach the desired texture.
- Combine the Mixture: Gently fold the squeezed zucchini and onions into the batter. Ensure that the veggies are evenly coated without drowning in the batter. You want them to stand out visually.
- Prep the Baking Dish: Preheat your oven to 425°F (220°C). Generously drizzle olive oil over the bottom of a 9×14-inch baking dish or sheet pan. Spread the zucchini mixture into an even layer, about ¼ inch thick. Sprinkle with the remaining 2 tablespoons of Parmesan and drizzle with a bit more olive oil.
- Bake to Perfection: Bake in the preheated oven for 35–45 minutes, rotating the pan halfway through for even cooking. The scarpaccia is done when the edges are deep golden brown and crisp, the top is nicely browned, and the zucchini has caramelized slightly. Should you want a deeper color, broil for the final 1-2 minutes, watching closely so it doesn’t burn. Allow to cool for about 10 to 15 minutes before slicing. Enjoy it warm or at room temperature as a splendid accompaniment to grilled meats or a crisp green salad.
Storing & Reheating
After your delectable Sourdough Scarpaccia has cooled, store any leftovers at room temperature for up to 2 days. For longer storage, cover tightly and refrigerate for up to 5 days. You can also freeze portions in an airtight container for up to three months. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. The texture might change slightly when frozen, but a quick reheat brings back some of that delightful crispness!
Chef’s Helpful Tips
- Avoid overcrowding the baking dish; ensure the vegetables can roast properly for that sought-after crisp edge.
- Use room temperature sourdough discard for easier mixing. Cold discard may affect the batter’s consistency.
- Keep an eye on the baking time; every oven can vary slightly, so check for proper doneness based on color and texture.
- Consider adding fresh herbs to the batter for a flavor boost or even a splash of lemon zest to brighten the dish.
- This recipe allows for make-ahead options; prepare the batter without adding the zucchini, refrigerate, and mix in the veggies right before baking.
There’s something truly special about Sourdough Scarpaccia; it’s a dish that embraces the season’s bounty while minimizing waste in the kitchen. The simple ingredients come together in such a harmonious way, and the result is both comforting and satisfying. You can serve it at a cozy dinner or even as part of a festive spread.
Don’t hesitate to experiment with different herbs or cheeses to make this recipe your own. Serve a slice of this gorgeous tart at your next brunch gathering, and watch how it disappears with happy grins all around. Enjoy this Tuscan delight to its fullest!
Recipe FAQs
Can I use a different vegetable in Sourdough Scarpaccia?
Absolutely! While zucchini shines in this dish, feel free to mix it up. Grated carrots, spinach, or even roasted bell peppers can provide delightful flavor and color variations.
How can I make this recipe gluten-free?
To make Sourdough Scarpaccia gluten-free, substitute all-purpose flour with a gluten-free flour blend. Just ensure the blend has a good starch mix for optimal texture.
Is it necessary to squeeze out the moisture from the zucchini?
Yes, squeezing out the moisture is crucial. This step helps prevent the batter from becoming too watery, ensuring a crispy and delicious crust. Just remember to keep a little liquid for the batter!
Can I serve this dish cold?
Certainly! While warm is ideal, Sourdough Scarpaccia tastes just as good at room temperature or even cold. It makes for a versatile dish, perfect for picnics or packed lunches.
Print
Sourdough Scarpaccia
Sourdough Scarpaccia brings together the irresistible flavors of zucchini and Parmesan in a simple dish. Perfect as a light meal or side, this tart showcases fresh ingredients in a delightful way.
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Ingredients
- 800 g zucchini very thinly sliced
- 1 medium sweet onion about 150 g, very thinly sliced
- 10 g fine sea salt about 1.5 teaspoons
- 100 g sourdough discard 100% hydration
- 70 g all-purpose flour
- 35 g finely grated parmesan
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- 1 tablespoon italian herb mix optional
- 2 tablespoons grated parmesan
- extra virgin olive oil
- flaky salt optional
Instructions
- In a large bowl, combine the thinly sliced zucchini and onion, sprinkle with salt, and mix well. Allow to sit for 45–60 minutes to let the vegetables soften and release liquid.
- Transfer the vegetables to a clean kitchen towel and gently squeeze out excess liquid, keeping some liquid for later use.
- In a large bowl, whisk together the sourdough discard, flour, Parmesan, olive oil, black pepper, herbs, and around 100g of the reserved zucchini liquid until you achieve a smooth batter similar to heavy cream or loose pancake batter.
- Gently fold the zucchini and onions into the batter until well coated, ensuring that there are mostly vegetables with just enough batter for binding.
- Preheat the oven to 425°F (220°C). Generously drizzle olive oil over the bottom of a 9×14-inch baking dish. Spread the vegetable mixture in an even layer about ¼ inch thick and top with the remaining Parmesan and a drizzle of olive oil.
- Bake for 35-45 minutes, rotating halfway through, until edges are golden brown and crispy. Broil for 1-2 minutes if needed for extra color, keeping a close eye to prevent burning. Let cool for 10-15 minutes before slicing, then serve warm or at room temperature.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Reserve the liquid from the zucchini, as it is essential for achieving the right batter consistency.
Feel free to use a mix of herbs according to your taste, or stick with classic Italian herbs for authentic flavor.
This Scarpaccia pairs well with a salad or can be served as a light lunch on its own.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 5 mg
