Description
Halloumi Scarpaccia
A delicious twist on the traditional Tuscan scarpaccia! Originally made with zucchini, this version uses grated potato and savory halloumi cheese to create a crispy tart. Perfect as a starter or side dish, this scarpaccia is easy to make and full of flavor. The name “scarpaccia” means “old shoe,” referring to its thin appearance, but trust us—this tart is anything but ordinary! Vegetarian and oh-so-delicious!
200g potato
100g plain flour
85g water
100g halloumi cheese
2 tsp fresh thyme
1 tbsp oil
Directions:
1. Wash, peel, and grate the potato. Rinse in cold water to remove starch.
2. Drain, mix with flour, water, oil, halloumi, salt, pepper, and thyme.
3. Spread in an oiled cast iron pan, bake at 180°C for 45 min.
Prep Time: 15 min
Kcal: ~250 per serving
Step-by-Step Guide
1. Prepare the Potato: Thoroughly wash and peel 200g of potato. Using a box grater, grate the potato into a large bowl. Immediately rinse the grated potato under cold water in a colander to wash away excess starch, which helps achieve a crispier texture. Squeeze the potato firmly with your hands to remove as much liquid as possible.
2. Make the Batter: Return the dry, grated potato to the mixing bowl. Add 100g of plain flour, 85g of water, 1 tbsp of oil, 2 tsp of fresh thyme, and a generous pinch of salt and pepper. Grate 100g of halloumi cheese directly into the bowl. Mix everything together until a thick, cohesive batter forms.
3. Bake: Generously oil a 9-10 inch cast iron or ovenproof skillet. Spread the batter evenly across the pan, pressing it down gently. Bake in a preheated oven at 180°C (350°F) for 45 minutes, or until the top is deeply golden and the edges are crisp.
4. Serve: Let the scarpaccia cool in the pan for 5-10 minutes before slicing. Use a sharp knife or pizza cutter to cut into wedges or squares.
Serving Suggestions
This versatile tart can be enjoyed warm or at room temperature. Serve it as a stunning appetizer with a dollop of tzatziki or a drizzle of balsamic glaze. For a light lunch or dinner, pair it with a simple arugula salad dressed with lemon juice and olive oil. It also makes an excellent side dish for grilled meats, roasted vegetables, or alongside a bowl of soup.
How-to Summary
Grate and rinse potato, then mix with flour, water, oil, grated halloumi, thyme, salt, and pepper. Press the thick batter into an oiled skillet and bake at 180°C for 45 minutes until golden and crisp. Slice and serve.
Frequently Asked Questions
Can I use a different cheese? Yes, while halloumi is ideal for its high melting point and saltiness, you can substitute grated firm mozzarella or kefalotyri. Avoid very soft, wet cheeses.
My scarpaccia was soggy. What happened? The most common cause is not removing enough moisture from the grated potato. Ensure you rinse and squeeze it very thoroughly. Also, make sure your oven is fully preheated.
Can I make this ahead of time? It is best served fresh from the oven. However, you can reheat leftovers in a hot oven or air fryer for a few minutes to re-crisp.
Do I have to use a cast iron pan? A cast iron skillet is recommended for optimal heat distribution and crispness, but any heavy, ovenproof baking dish or pan will work.
Is this gluten-free? The recipe as written uses plain wheat flour. For a gluten-free version, substitute with a 1:1 gluten-free all-purpose flour blend.
Common Mistakes to Avoid
- Skipping the Potato Rinse: Not rinsing the starch leads to a gummy, not crisp, texture.
- Inadequate Draining: Failing to squeeze the potato thoroughly adds too much water to the batter.
- Over-mixing the Batter: Mix just until combined. Overworking can develop gluten, making the tart tough.
- Using a Thin Pan: A thin baking sheet won’t create the same deep, crispy crust as a heavy skillet.
- Cutting Immediately: Letting it rest for a few minutes allows it to set for cleaner slices.
Conclusion
This Halloumi Scarpaccia is a brilliantly simple yet impressive dish that transforms humble ingredients into a crispy, savory masterpiece. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfect tart every time. Its flexibility in serving makes it a valuable addition to any cook’s repertoire, proving that this “old shoe” is truly a gourmet delight.