A halloumi version of my viral potato scarpaccia !

After my viral potato and parmesan scapaccia I bring you a halloumi version that is just as delicious ! Imagine crispy potato paired with a savoury salty hallumi cheese to make the ultimate tart that is perfect to have as a dinner starter or side !

So what is scarpaccia?

It is an Italian savoury tart from the Tuscany region traditionally made with zucchini and zucchini flowers. The original recipe is actually fully vegan although that doesn’t make it less tasty ! It is a one bowl recipe in which you mix the zucchini with some flour, water and rosemary and then bake into a think crispy layer. "Scarpaccia” actually means ugly or old shoe, because once cooked it’s thin as a shoe sole. Although I beg to disagree as I think it looks so lovely and delicious!

🌱Vegetarian

🍽️ 4 portions

Ingredients

• 200g potato

• 100g plain flour

• 85g water

• 100g halloumi

• 2 tsp fresh thyme

• 1 tbsp oil

Method

• Wash the potato very well, peel and grate it into coarse strips (200g) into a bowl filled with cold water. Swirl the grated potato around the water for 30 seconds which will help remove the starch.

• Drain off the starchy water from the potatoes completely, you can use a cheese cloth to do this or press them agains a fine strainer to remove the water. It is important to drain off the water completely to achieve a crispy texure when you bake it. To a bowl add the drained potatoes, water, flour, oil, grated halloumi cheese, salt, pepper and thyme. Mix well with a wooden spoon until well incorporated and homegenous, it should feel quite thick in texture

• Take a 25cm cast iron pan (or an oven safe dish) and rub with some olive oil to prevent the mix from sticking later. Alternatively you can put some parchment paper at the bottom. Transfer the prepared mix and spread evenly with a spoon. Add a drizzle of olive oil on top

• Bake in a pre-heated oven at 180C for around 45 minutes until golden brown on top. Remove from the baking pan, add some extra fresh thyme or grated Parmesan for decoration, slice and enjoy !

FAQS and Tips

• You can make the mix in advance, store it in the fridge and bake it once you are ready to eat it