Description
Crispy socca flatbreads topped with sautéed Swiss chard, toasted walnuts, and crisp apple. A perfect light bite for any occasion.
Ingredients
Units
Scale
- 2 cups (473 ml) chickpea flour
- 2.25 cups (532 ml) water
- 0.5 tsp salt
- 3.5 tbsp olive oil
- 12 ounces (340 g) Swiss chard
- 2 cloves garlic
- salt and pepper
- 0.5 cups (118 ml) chopped walnuts
- 0.5 small apple
Instructions
- Whisk chickpea flour with water, salt, and 2 1/2 tablespoons olive oil until smooth. Allow batter to rest for at least 15 minutes, but up to 1 hour.
- Preheat oven to 450°F (232°C).
- Place a large cast iron skillet in the oven on the center rack to heat while the oven preheats.
- Remove the hot pan from the oven and pour in 1 tablespoon olive oil, swirling to coat.
- Add batter to a scant 1/4-inch thickness and return the pan to the oven.
- Allow to cook 15-20 minutes, or until golden and starting to pull away from the sides.
- Remove from oven and allow to cool before using a spatula to loosen the batter from the pan.
- Cut socca into circles.
- 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 a few minutes until leaves have wilted but still have a little bite.
- Season to taste with salt and pepper.
- Top a socca round with a little pile of chard, sprinkle with toasted walnuts, and top with apple slivers.
Notes
- For a thinner socca, increase the water to 2.5 cups. For a thicker socca, decrease water to 2 cups.
- Toasting the walnuts beforehand enhances their flavor and crunch. Toast them in a dry pan over medium heat for 5-7 minutes, or until fragrant.
- Leftover socca can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 socca
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 7