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A pan of carrot and onion scarpaccia cooked and ready to eat.
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Carrot Scarpaccia: Easy Vegan Italian Tart

Use up all those carrots hanging around in your fridge with this Italian inspired scarpaccia tart! Crispy outer edges and tender interiors make this delicious for a light lunch, snack or side dish.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: lunch, Snack
Cuisine: Italian
Diet: Vegan
Servings: 6
Calories: 259kcal
Author: Louise-Claire Cayzer

Equipment

Ingredients

  • 1 kg carrot you don't have to be too precise with the weight
  • 200 g red onion 2 onion
  • 125 g white flour or Chickpea Flour
  • 50 g cornmeal or polenta- plus a little extra for sprinkling.
  • 50 ml olive oil
  • 2 tablespoon fresh rosemary
  • 1 teaspoon cumin and/or red pepper flakes
  • 1 teaspoon flakey sea salt or to taste
  • 100 ml water more if needed
Metric - American

Instructions

  • Using a thin setting on a mandolin, or the slicer on the side of your box grater, finely slice the carrots (you can use a knife but it takes ages) and the onion.
  • Finely chop some rosemary and preheat the oven to 200℃/392℉
  • Add the chickpea flour and cornmeal to a bowl. Add in the rosemary, olive oil and salt and mix.
    125 g white flour, 50 g cornmeal, 2 tablespoon fresh rosemary, 1 teaspoon cumin , 1 teaspoon flakey sea salt, 50 ml olive oil
  • Bit by bit add in the water until you have a thick but pourable batter.
    100 ml water
  • Mix the carrot and onion into the batter. Mix well so all the vegetables have a thin layer of batter on them.
    1 kg carrot, 200 g red onion
  • Generously brush olive oil all over a baking sheet, then sprinkle some polenta/corn meal over it. This prevents it from catching, plus makes a crunchy coating on the bottom.
    50 ml olive oil
  • Spread the carrot batter mixture over the sheet. Press down hard with a spatula or put a sheet of parchement paper over the top and press down on that.
  • The scarpaccia should be even and quite thin, plus you want good contact with the batter and vegetables.
  • Brush with more olive oil, and sprinkle over some flakey sea salt.
  • Bake in the oven for 35-45 minutes or until crispy on the top and edges.
  • You can cook for longer if you want the scarpaccia to be extra crispy!
  • Leave to cool completely to help it firm up , then cut into squares in the tin, carefully lift out and eat!
  • *TIP: It can be a little tricky to remove in one piece from the pan, use a spatula to slide underneath the scarpaccia once it is fully cool to lift it out. It doesn't matter if it comes out in pieces, that's part of the charm!

Notes

SUBSTITUTION IDEAS:
    • Gluten-Free - use chickpea flour in place of the regular white flour to make a simple batter for a gluten-free scarpaccia.
    • Other Fresh Herbs - use fresh basil, oregano or parsley as well as or instead of the rosemary.
  •  
    • Vegan Parmesan Cheese- Traditional scarpaccia sometimes adds parmesan cheese, add a sprinkle of nutritional yeast or some vegan parmesan to the batter.
    • Other veggies- very finely slice potatoes, a red bell pepper or carrots for yummy mixed vegetable scarpaccia.
    • A little spicy- add some red pepper flakes or cayenne pepper to the batter.
    • Garlicky- choose to add some finely sliced fresh garlic, or sprinkle a generous dash of garlic powder over.

Nutrition

Calories: 259kcal | Carbohydrates: 41g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 506mg | Potassium: 642mg | Fiber: 7g | Sugar: 10g | Vitamin A: 27868IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 2mg