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!
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.
In a bowl, whisk the eggs, add the flours, parmesan, salt and pepper.
Add the vegetables and mix well.
Spread the mixture in a silicone mold or one lined with baking paper.
Drizzle with a little olive oil and sprinkle with herbs.
Allow to cool slightly before cutting into portions.