SCARPACCIA

This crispy rustic tart is a real treat and tastes so good. It’s very easy to assemble – courgettes, potato and a simple batter mix – then baked in the oven until golden and toasted. This pairs beautifully with a cucumber and mint dip.

Start by slicing the courgettes and potato into thin coins using a mandoline if you have one, otherwise using a kitchen knife to slice as evenly as possible. Place the sliced vegetables in a colander together with the onion and garlic, then sprinkle over the salt and massage with your hands to coat everything. Stand the colander over a medium bowl, placing something heavy over the vegetables (I use a cast-iron pan as a weight) which helps to squeeze out the excess moisture. Leave aside for one hour.

Combine together the batter ingredients, mixing well with a wooden spoon to break up any lumps of flour. Add the vegetables to the mixture and fold in until everything is well coated in batter.

Cover a baking tray with baking paper and drizzle over a rough tablespoon of olive oil, using your hands to spread it right into the edges. Spoon the vegetable mixture evenly over the tray, then drizzle with the remaining olive oil and sprinkle over the Parmesan.

Bake at 210°C/190°C fan/375°F for 45–50 minutes until golden brown. Remove from the oven, transfer the scarpaccia from the baking tray to a cooling rack and try to resist eating all at once before slicing and serving warm or at room temperature.