Socca with roast tomatoes and pesto
A thin chickpea-flour pancake baked in a very hot pan, crisp at the edges and soft in the middle, topped with roast tomatoes, pesto and olives. Salty and satisfying.
- Time
- 45 min
- Serves
- 2
- Kind
- Party platters
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegan pesto.
Method
- Whisk the gram flour, 300 ml of cold water, 1 tbsp of the olive oil and 1/2 tsp of salt in a bowl until smooth. Leave to rest for 20 minutes.
- Set the oven to 230°C (210°C fan) and put a 24 cm ovenproof frying pan in to get hot. Halve the cherry tomatoes and cut the red onion into thin wedges. Toss them on a small tray with 1 tbsp of the oil and a pinch of salt, and roast on a lower shelf for 15 minutes.
- Carefully take the hot pan out, add half of the remaining oil and swirl. Pour in half the batter and return it to the oven for 10 to 12 minutes, until the edges are crisp and the top is set and speckled brown.
- Slide the first socca onto a board, then repeat with the rest of the oil and batter. Slice the olives.
- Top both with the roast tomatoes and onion, spoonfuls of pesto, the rocket and the olives.
- Cut into wedges and serve straight away.
Tip Use a very hot pan and oil it well, or the socca will stick. Check the pesto label for parmesan.
Per portion
| Energy | 601 kcal |
| Protein | 19 g |
| Carbohydrate | 46 g |
| of which sugars | 10 g |
| Fat | 35 g |
| of which saturates | 5 g |
| Fibre | 12 g |
| Salt | 1 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- gram flour150 g
- olive oil3 tbsp
- cherry tomatoes200 g
- red onion1
- vegan pesto40 g
- rocket40 g
- olives30 g
