Meg's good friend Laura gifted her with fresh zucchini and a heap of fresh squash blossoms from her garden. Meg turned to her library of cookbooks for inspiration and came up with this amazing tart.
Scarpaccia Viareggina
Salt
8 ounces young zucchini, finely sliced
1 medium white onion, finely diced
1 cup unbleached all-purpose flour
1⁄2 teaspoon sea salt
1 1/3 cups milk or water
1⁄2 cup olive oil
1 egg, optional
8 ounces zucchini blossoms roughly sliced
Abundant freshly ground pepper
Salt the zucchini and onions and leave them to drain in a colander for 30 minutes. Preheat the oven to 450 degrees. Sift the flour and 1⁄2 teaspoon salt together. Whisk in the milk or water, then 1⁄4 cup of the olive oil, to make a batter that is quite liquid. Whisk in the egg, if using. Stir in zucchini, zucchini flowers, if using, and the onions.
Pour 2 tablespoons of the remaining olive oil into each of two 10- or 11-inch metal pie pans, rubbing a little oil on the sides to prevent the scarpaccia from sticking. Divide the batter between the two pans, pouring it to a depth no greater than 1⁄4 inch. Smooth the top to prevent the zucchini slices from protruding from the batter. Grind a substantial amount of pepper over each one.
Bake for 20 minutes, then reduce the temperature to 425 degrees and continue baking for 8-15 minutes, until deep golden. Grate more pepper over the top, cut in wedges, and serve warm or at room temperature. Serves 10-12
We had a quiche with zucchini last night that looked very similar to this! I didn't know you could cook with the flowers. Very interesting! I'm copying the recipe and sending it to our friends (Doc's Birdhouse) because they have a huge garden and an abundant supply of blossoms! Thanks for the info!! Nice shot.
