Zucchini Tart Scarpaccia πŸ‡ΊπŸ‡ΈπŸ‡«πŸ‡· - Bruno Albouze

Zucchini Tart Scarpaccia / Yield 12.

Scarpaccia is a dish that originates from the Tuscan region in Italy. The name is loosely translated as meaning 'old shoe’. Scarpaccia can be served hot, warm or at room temperature for breakfast, brunch, lunch, parties and so on.

For a 17.5’’x13’’/44.5 x 33cm baking tray.

800g zucchini, rinsed & cut into batonnet
160g Scallions, trimmed & rinsed
6g Fresh thyme, chopped
3g Salt
10g Olive oil.

In a hot and large skillet, add olive oil and salt and saute (pre-cook) zucchins along with scallions, thyme for 10 min on full blast; shaking pan every so often. Drain and save juice for your next soupe, or substitute some of the milk for that juice!..

150g Zucchini flowers, rinsed and pistil removed (optional).

250g Milk
250g Eggs (5)
80g Flour
20g Garlic cloves
120g Parmesan, grated
Salt and pepper to taste.

Blend all ingredients together; set aside.

10g Olive oil
40g Grated parmesan.

Spread evenly pre-cooked zucchini-scallions and chopped zucchini flowers in the baking tray lined with silicone mat or greased parchment. Pour the custard, add a drizzle of olive oil, and parmesan. Bake at 425ºF/220ºC for 15 min. Set oven to broiler and bake for an additional 3 min or until golden browned. Buon appetito!

πŸ‡«πŸ‡· La recette en Français arrive!