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Swiss Chard and Apple on Socca Flatbread

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  • Author: Emily Watson
  • Yield: 12 -15 bites 1x


  • 2 cups chickpea flour
  • 2 1/4 cup water
  • 1/2 teaspoon salt
  • 3 1/2 + tablespoons olive oil (divided)
  • 12 ounces Swiss chard (I used rainbow, washed and stems diced and leaves cut into chiffonade)
  • 2 garlic cloves (minced)
  • salt and pepper (to taste)
  • 1/2 cup chopped walnuts (toasted)
  • 1/2 small apple (julienned)


  1. Prepare socca. Whisk chickpea flour with water, salt, and 2 1/2 tablespoons olive oil until smooth. You can adjust seasoning by tasting batter here if you would like. Allow batter to rest for at least 15 minutes, but up to 1 hour.
  2. Preheat oven to 450 degrees Fahrenheit. Place large cast iron skillet in oven on center rack to heat while oven preheats. Remove pan from oven when hot and pour in 1 tablespoon olive oil, swirling to coat. I used a 12-inch pan, but you could do multiple batches in a smaller skillet. Add batter to thickness of scant 1/4-inch (this was all of batter in my 12-inch), and return pan to oven. Allow to cook 15-20 minutes or until golden and starting to pull away from sides. Remove from oven and allow to cool before using a spatula to loosen batter from pan. Cut socca into circles, either with a cookie cutter or by tracing a small cup.
  3. Prepare Swiss chard while socca cooks. Heat 1 tablespoon olive oil over medium heat. Add chard stems and garlic and cook until softened, about 5 minutes. Add chard leaves and toss to combine, cooking for just a few minutes or until leaves have wilted but still have a little bite. Season to taste with salt and pepper.
  4. Assemble bites. Top a socca round with a little pile of chard, sprinkle with toasted walnuts, and top with apple slivers. Enjoy! Makes about 12-15 bites.
  • Category: Appetizer
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