3 zucchinis, medium, thinly sliced with a mandolin or shredded
½ onion, thinly sliced with a mandolin
1 tsp of salt
½ tsp dried Provence herbs
100 g WoW! Plant-based cheddar alternative + extra for the top
120 g all-purpose flour
60 g chickpea flour
40 ml olive oil
½ cup water, or up to ¾
Plant based yoghurt to serve (optional)
Fresh basil to serve (optional)
SCARPACCIA – ITALIAN ZUCCHINI TART
Ingredients
Instructions
1. Place the zucchini and red onion in a bowl and add the salt. Disperse evenly. Place a weight (like a pot or pan) over top with a can in it to help the zucchini and onion release liquid. Allow to sit for 2 hours.
2. Preheat the oven to 200 C and spray a small baking sheet with oil.
3. Two hours later, transfer the zucchini onion mixture to a cheesecloth or thin, clean kitchen cloth. Drain as much liquid as possible into a large bowl and set the zucchini and onion aside.
4. Add the flour, dried Provence herbs and chickpea flour to the bowl with the reserved liquid and olive oil. Gently mix until a batter is formed, adding 1/2 cup to 3/4 cup of additional water as needed to thin. The mixture should be like pancake batter.
5. Add the vegetables into the batter and mix until evenly dispersed. Transfer the batter to the oiled baking dish and spread so it is in an even layer.
6. Add some more WoW! Cheddar alternative on the top. Spray the top with more oil, then place it in the oven for 35 minutes, until lightly crisped.
7. Serve with plant-based yoghurt and fresh basil if desired for a refreshing taste.
It can be stored in a sealed container in the fridge for up to 4 days and heated before serving.
