Zucchini and Potato Scarpaccia: A Delicious Italian Savory Tart

Introduction

If you’re a fan of savory pies and tarts, then you’ll love Zucchini and Potato Scarpaccia! This rustic Italian dish hails from Tuscany and combines the earthiness of potatoes with the light, fresh flavors of zucchini in a delicious, savory tart. Perfect for a light lunch, brunch, or even a side dish, this tart is a true Italian comfort food, simple yet packed with flavor. The crispy edges and tender filling are irresistible, making it a favorite among vegetarians and non-vegetarians alike.

Not only is this recipe a crowd-pleaser, but it’s also an excellent way to use up fresh summer zucchini and potatoes. Whether you enjoy it warm or at room temperature, Zucchini and Potato Scarpaccia is a versatile dish that can be served any time of day. Let’s dive into how to make this delightful Italian tart from scratch!

Ingredients

For the Tart Crust:

• 1 ½ cups all-purpose flour (or whole wheat flour for a healthier version)
• ¼ teaspoon salt
• 1/3 cup olive oil
• 1/3 cup cold water
• 1 tablespoon fresh thyme (optional, for extra flavor)

For the Filling:

• 2 medium zucchinis, thinly sliced
• 2 medium potatoes, thinly sliced (Russet or Yukon Gold potatoes work best)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• ½ cup grated Parmesan or Pecorino Romano cheese (optional for a cheesy touch)
• Fresh basil or parsley, for garnish

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