Why You'll Love It
- - Soft, buttery crust that melts in your mouth
- - Fresh zucchini and herbs bring bright flavor
- - Easy to assemble, perfect for a weeknight dinner
- - Makes a lovely centerpiece for brunch gatherings
"The tart turned out so soft and fragrant, it reminded me of my grandma's kitchen."
Essential Ingredient Guide
- Zucchini: Choose firm, medium‑sized zucchini; slice thinly and pat dry to avoid soggy crust.
- All‑purpose flour: Sifted flour creates a lighter dough; you can substitute part with whole‑wheat for nuttiness.
- Fresh rosemary: A few sprigs add aromatic depth; strip the leaves and mince finely.
- Parmesan cheese: Grated Parmesan gives salty richness and helps crisp the edges.
- Lemon juice: A splash brightens the filling and balances the butter.
- Olive oil: Use extra‑virgin for its fruity aroma; it also helps the crust brown evenly.
Complete Cooking Process
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Ingredient Readiness:
Dice zucchini, grate cheese, and whisk together flour, butter, and a pinch of salt to form a shaggy dough.
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Flavor Development:
Sauté zucchini with rosemary and lemon juice until just softened, releasing fragrant steam.
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Texture Control:
Roll the dough gently, avoiding over‑working, then press into the pan for a tender base.
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Finishing Touches:
Scatter cheese and drizzle olive oil before baking for a golden finish.
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Serving Timing:
Let the tart rest a few minutes after it comes out of the oven; the crust settles and flavors meld.
- Chill the dough for at least 30 minutes; it makes rolling easier.
- Pat the zucchini slices dry with paper towels to prevent soggy crust.
- Use a light hand with the olive oil; too much can make the crust greasy.
- Add a sprinkle of sea salt just before serving for an extra pop.
Pro Tips
I find a brief pause after baking lets the scent settle, and the tart feels just right when you cut into it. It’s a small ritual—like setting a table for guests you haven’t yet met. The gentle crackle of the crust and the soft interior are a reminder that simple ingredients, treated with care, can create something truly memorable.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Do not over‑bake; keep the center tender.
- Use a light hand when mixing dough.
- Season the zucchini after sautéing.
Frequently Asked Questions
→ Can I make the crust ahead of time?
Yes, you can chill the rolled crust wrapped in plastic for up to 24 hours before filling.
→ What can I substitute for zucchini?
Thinly sliced summer squash or peeled cucumber works well, but adjust the baking time slightly.
→ Is this tart gluten‑free?
Swap the all‑purpose flour for a gluten‑free blend; the texture remains tender.
→ How long does it keep?
Store in an airtight container at room temperature for up to two days or refrigerate for four.
→ Can I add protein?
A handful of cooked ham or turkey ham (or turkey sausage) can be folded into the filling.
→ What wine pairs best?
A light, crisp white such as Vermentino or a dry rosé complements the herbs nicely.
Chef's Tips
Pat the zucchini dry before adding to the crust to keep it from getting soggy.,If you like a sweeter note, add a pinch of honey to the zucchini mixture.,For extra crunch, scatter sliced almonds on top before baking.
Nutrition Facts
per serving
410
Calories
8g
Protein
38g
Carbs
22g
Fat
Taste Profile
Herb‑forward with buttery richness
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Will add nutty flavor; may require a bit more water.
Provides a sharper taste; adjust salt accordingly.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of red pepper flakes to the zucchini sauté for a gentle heat.
Mediterranean Style
Stir in kalamata olives, sun‑dried tomatoes, and feta cheese for a briny twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Skipping the chilling step, leading to a tough crust.
- Over‑squeezing zucchini, resulting in watery tart.
- Baking at too low a temperature, causing soggy edges.
Meal Prep & Storage
Make Ahead Tips
The crust can be prepared a day ahead and kept refrigerated; simply add the zucchini filling and bake when ready.
Leftover Ideas
Reheat gently in a skillet over low heat, covered, to retain softness.
Perfect Pairings
Serve this with...
Cooking Timeline
Prepare dough: combine flour, butter, oil, and salt; chill.
Slice and dry zucchini; mince rosemary.
Sauté zucchini with rosemary and lemon juice.
Roll dough, press into pan, add filling, sprinkle cheese.
Bake until crust is golden; let rest before slicing.
Scarpaccia Savory Zucchini Tart
A tender, herb‑infused Scarpaccia tart layered with sweet zucchini, buttery crust, and a whisper of cheese. It brings the gentle scent of Tuscan kitchens to any table. Pair it with a side of creamy zucchini pasta for a comforting meal.
Timing
Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 2 cups all‑purpose flour
- 02 1/2 cup cold unsalted butter, cubed
- 03 1/4 cup olive oil
- 04 1/2 tsp salt
- 05 3‑4 medium zucchini, thinly sliced
- 06 2 tbsp fresh rosemary, minced
- 07 1/4 cup grated Parmesan cheese
- 08 1 tbsp lemon juice
- 09 Salt and pepper to taste
Instructions
In a bowl, combine flour and salt; cut in butter until the mixture resembles coarse crumbs.
Add olive oil and mix until the dough comes together. Form into a disk, wrap, and chill for 30 minutes.
While dough chills, heat a skillet over medium heat, add a drizzle of olive oil, then sauté zucchini with rosemary and lemon juice until just tender, about 5 minutes.
Preheat oven to 375°F (190°C). Roll the chilled dough on a lightly floured surface and press into a 9‑inch tart pan.
Layer the sautéed zucchini evenly, sprinkle grated Parmesan, season with salt and pepper, and drizzle a little more olive oil on top.
Bake for 25‑30 minutes, until the crust is golden and the cheese is bubbling. Let rest 5 minutes before serving.
Notes & Tips
- 1 Pat the zucchini dry before adding to the crust to keep it from getting soggy.
- 2 If you like a sweeter note, add a pinch of honey to the zucchini mixture.
- 3 For extra crunch, scatter sliced almonds on top before baking.
Tools You'll Need
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Mixing bowl
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Pastry cutter or forks
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Rolling pin
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9‑inch tart pan
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Skillet
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Oven
Must-Know Tips
- Don't over‑mix the dough; keep it crumbly for a tender crust.
- Let the dough rest; it relaxes gluten and prevents shrinkage.
- Taste the zucchini mixture before baking; adjust seasoning.
Professional Secrets
- Chill the butter and water for flaky layers.
- Brush the crust with olive oil for an even golden hue.
- Use a hot oven to create steam that puffs the crust.
Recipe by
Sophia BennettSophia Bennett represents the artistic heart of sweet baking with her elegant cakes, delicate pastries, and celebration desserts. She enjoys crafting ...
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