Scarpaccia is a Tuscan specialty, traditionally prepared by farming families using garden vegetables. It's somewhere between a tart and a galette, and it's a great way to sneak zucchini into the kids' minds! In this gluten-free version, I replace wheat flour with a blend of rice and chickpea flour, which adds both sweetness and character. Easy to make, it can be served hot or cold, as a starter, a side dish, or a main course with a salad. Scarpaccia is ideal for summer meals or a quick family dinner. Its texture is thin, almost like a galette, and its aroma of herbs and Parmesan cheese allows the zucchini to go unnoticed (I know, many people love zucchini, but my son hates it, so I often try to hide it, like in my zucchini and salmon roulade). And he thinks it's delicious! This gluten-free adaptation is just as good as the traditional recipe. Try it soon!
Italian gluten-free scarpaccia
Ingredients
Preparation
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Preheat the oven to 180°C.
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Grate the courgettes or blend them in a food processor, slice the onion and sauté them for 5 minutes in a pan with a drizzle of olive oil.
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In a bowl, whisk the eggs, add the flours, parmesan, salt and pepper.
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Add the vegetables and mix well.
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Spread the mixture in a silicone mold or one lined with baking paper.
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Drizzle with a little olive oil and sprinkle with herbs.
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Bake for 35 to 40 minutes, until the surface is golden brown and crispy.
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Allow to cool slightly before cutting into portions.
