One thin Tuscan-style zucchini and onion tart with a crisp cornmeal-Parmesan coating, made with the vegetables’ own juices and no egg: one savory snack.
10 gParmesan cheese
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100 gZucchini
34 gOnion
31 gCornmeal
0.25 cupWater
24 gFlour
5.5 gCorn Starch
0.3 gGarlic Powder
0.2 gSmoked Paprika
1 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Massage all the thin zucchini and onion slices with a small pinch of salt. Put them in a fine sieve over a bowl, cover with a small plate and a weight, and drain for 1 hour. Keep every vegetable slice and all the collected juice; do not rinse.
Heat a conventional oven to 230°C. Line a small metal tray with parchment and brush a rectangle about 18 by 17 cm with 3 ml oil. Measure all the vegetable juice and add only enough of the reserved plain water to make 60 ml total; discard unused plain water. If the juice alone exceeds that volume, gently simmer it down to 60 ml and let cool, retaining its solids.
Mix all the flour, cornmeal, Parmesan, cornstarch, garlic powder, smoked paprika and black pepper. Stir in all the measured juice-water mixture and remaining 3 ml oil, then fold in all the drained vegetables. Spread and press the whole mixture evenly over the oiled rectangle, in a very thin layer about 5-6 mm thick.
Bake at 230°C for 28-32 minutes until golden and set. Carefully invert onto an oven-safe metal rack, peel off the parchment and bake upside down at 230°C for another 10-15 minutes until deeply golden and crisp underneath. Cool for 10 minutes, turn upright and cut into four pieces. Eat all four, including the crumbs, as one savory snack; no dip or other side is included.