SCARPACCIA
(Zucchini Tart)
Serving Size : 6
2 cups zucchini, thinly sliced
1 cup onion, diced
1 cup flour, all purpose
1/2 teaspoon salt
1 1/3 cups milk
1/2 cup olive oil
1 egg
fresh ground pepper
Salt zucchini and onion and leave in a colander to drain for 30 minutes.
Preheat oven to 450 degrees.
Sift flour and salt together. Whisk in milk and 1/2 cup of olive oil to make a batter that is quite liquid. Whisk in the egg, stir in the zucchini and onions.
Pour 2 tablespoons of the oil into each of the two 10 inch pie pans, coating the bottom and sides of each pan to prevent sticking. Divide the batter between the two pans. Smooth the top of the batter to prevent slices of zucchini from protruding. Grate a substantial amount of pepper on top of each.
Bake for 20 minutes at 450 degrees, reduce heat to 425 and bake for 8-15 minutes more, until deep golden. Cut into wedges and serve warm or a room temperature.