South France-inspired Socca

SOCCA with créme fraîche, rocket, pinenuts and Gruyére

Inspired by self-professed Castaway (a title we’re totally in agreement with!) Hannah Mae’s retelling of her gastronomical escape to the South of France; this is our ode to the Mediterranean diet. Homemade socca (chickpea pancakes) with a fresh, vibrant topping to remind us of summer, all year long.

SERVES 4

FOR THE SOCCA
1 cup chickpea flour
1 cup water
1¾T extra-virgin olive oil, divided
½ t sea salt

FOR THE TOPPING
Créme Fraîche
Fresh rocket, tossed in olive oil and lemon juice
Pinenuts, toasted
Shaved Gruyére cheese
Salt and pepper, to taste

Preheat the oven to 250°C with a 10-inch cast-iron skillet inside.

MAKE THE SOCCA: In a medium bowl, combine the chickpea flour, water, 1T olive oil, and salt and whisk until smooth. Cover and set aside for 30 minutes.

Using an oven mitt, remove the preheated skillet from the oven and add the remaining ¾t olive oil, brushing to coat the bottom and sides of the pan. Pour the batter into the pan and bake for 17 to 20 minutes or until the socca is well-browned and crisp around the edges. Do not underbake - the crispier the better.

Remove from the oven, let cool slightly, and then use a spatula to loosen and transfer the socca from the skillet to a serving plate.

SERVE: Serve with any toppings of your choosing, but we’d recommend a light layer of créme fraiche, rocket tossed in olive oil and freshly squeezed lemon juice, toasted pinenuts and shavings of gruyére or your favourite hard cheese.