Sourdough Courgette (Zucchini) Scarpaccia
There's a point every summer where the courgette pile stops being charming and starts being a genuine problem. This courgette (zucchini) scarpaccia is where that glut meets the jar of sourdough discard you've been meaning to use, and both problems get solved in one tray.
Equipment
- Large Collander
- Clean Kitchen Towel or Cheesecloth
- 35 x 25 cm (14 x 10 inch) baking tray/ sheet ideally with a rim
Ingredients
- 800 g courgette (zucchini) very thinly sliced
- 1 red onion approx. 120g, very finely sliced
- 100 g active or unfed sourdough discard 100% hydration
- 70 g plain flour (all-purpose flour)
- 40 g fine cornmeal or polenta plus extra for sprinkling
- 40 ml olive oil divided (30ml for the batter, 10ml for the tray and top)
- 160-170 ml drained courgette liquid from step 1
- 1½ tablespoon fresh rosemary finely chopped
- ¾ teaspoon flaky sea salt plus a little extra for sprinkling
Instructions
- Salt and drain the veg. Very finely slice the courgette and onion (a mandoline makes this much faster than a knife). Toss with salt, tip into a colander set over a bowl, and weigh down with something heavy. Leave for 1–2 hours. Squeeze out as much extra liquid as you can in a clean tea towel - it's what stops the tart being soggy in the middle. Reserve the drained liquid.
- Heat the oven. 200°C / 425°F. Line a 35 x 25 cm (14 x 10 inch) tray with parchment paper.
- Make the batter. In a bowl, whisk the sourdough discard with the 170ml drained courgette liquid and 30ml of the olive oil until smooth. Add the flour and cornmeal and mix to a loose, pourable batter — think thick pancake batter, not dough.
- Fold everything together. Add the drained courgette, onion, and half the rosemary to the batter. Mix until everything is coated.
- Prepare the tray. Brush the lined baking tray with a little of the remaining olive oil, then sprinkle over some polenta.
- Spread it thin. Tip the mixture onto the tray and press it down firmly and evenly with a spatula, or lay a sheet of baking paper on top and press with your hands. You want it thin.
- Finish and bake. Drizzle the last of the olive oil over the top (it's too loose to brush at this stage), then scatter over the remaining rosemary and the sea salt. Bake for 35-40 minutes, until deep golden and crisp on top and at the edges.
- Cool before cutting. Leave to cool for 30 minutes before slicing into squares. It cuts much more cleanly once it's had that rest. Serve at room temperature.
Nutrition
Calories: 67kcalCarbohydrates: 9gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 5mgPotassium: 160mgFiber: 1gSugar: 2gVitamin A: 118IUVitamin C: 10mgCalcium: 12mgIron: 0.5mg
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