Go Back
–+ servings
vegan scarpaccia

Vegan Scarpaccia

This popular Italian savory tart features thin zucchini slices baked in an eggless quiche-like batter that will become a new family favorite.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Entree
Cuisine European, Italian
Servings 6

Equipment

  • Baking sheet
  • Mandoline

Ingredients
  

Filling

  • 2-3 Tbsp oil
  • 3 medium zucchini thinly sliced
  • 1-2 peeled potato thinly sliced (or butternut squash)
  • 1 medium red onion thinly sliced

Batter

  • 1 cup all-purpose flour (or gluten-free)
  • 1/2 cup fine cornmeal
  • 1.5-2 cups vegan milk (soy, almond etc.)
  • 1 cup sundried tomatoes strips (drained)
  • 1/2 cup vegan shredded cheese (Violife, Follow Your Heart, Chao...)
  • 1 Tbsp garlic powder
  • 1 tsp dried rosemary, sage or thymes
  • salt & pepper

Toppings

  • fresh basil leaves
  • chili oil

Instructions
 

Prepare the vegetables

  • Remove the stems of the zucchini. Using a mandoline, make thin slices. Sprinkle with salt. Set in a colander for 5 minutes. Drain all the water and pat dry.
  • Fill another bowl with water. Peel the potatoes and slice them with the mandoline. Place in the water bowl.
  • Slice the onions. Heat up a frying pan with a little oil, and pan fry them until golden.

Make the batter

  • Mix the all-purpose flour with the fine cornmeal. Add the shredded cheese, rosemary, sage, garlic powder.
  • Mix the vegan milk with the sun-dried tomato strips.
  • Combine both. If it is too thick add a little water so that it can coat all the vegetables.

Putting it together

  • Line or oil a baking sheet or baking dish.
  • Turn the oven on to 375° F.
  • Pat dry the potato slices.
  • Place some of the batter on the bottom and add one layer of potatoes.
  • Combine the remaining batter with all the vegetables making sure that everything is well coated.
  • Pour the vegetables over the potatoes and smooth out and even out the top.
  • Season with salt and pepper.
  • Bake covered with foil for 15 minutes. Remove the foil and bake another 10-15 minutes until done.
  • Top with fresh basil leaves, vegan parmesan, pine nuts or chili oil.
  • Let it cool down for a few minutes before cutting portions.
  • Buon apetito!
Keyword dairy-free, savory tart, Vegan quiche
Tried this recipe?Let us know how it was!