Foodie Blogroll

Tuesday, November 16, 2010

Chickpea Flour Tart

Since I made the carrot pakoras and had some chickpea flour left over I have been discovering many ways to use the flour. I really like the flavor and used the bag up and bought more. This tart or pancake can be eaten as an appetizer or lunch or part of a main meal. It nice because it's gluten free an can be vegan. In Italy it's called torta di ceci, and you can top it with many things like you would a pizza. This is similar to the chickpea-flour pancakes, called socca, that are a popular street food from the south of France. There they make it over a hot wood burning fire. Easy to make and fun to try!

Farinata Genovese
(adapted from Mark Bittman’s The Best Recipes in the World)

1 cup Chickpea Flour (I used Bob's Red Mill)
1 3/4 cup Water
3/4 teaspoon Sea Salt
1 teaspoon, or more, ground Black Pepper
5 tablespoons Olive oil, divided
2 shallots thinly sliced, (you can use an onion)
1 tablespoon fresh Rosemary, optional.

1. Combine the chickpea flour with 1 3/4 cups water in a bowl; whisk together to eliminate lumps. Whisk in the salt and two tablespoons of the olive oil and let the batter sit on the kitchen counter for at least 1 hour and as long as 12. The batter will become slightly thicker as it sits.

2. Preheat the oven to 400 degrees F. Put a well-seasoned cast iron or nonstick 12-inch skillet over medium-high heat and add 3 tablespoons of the olive oil. When the oil is hot, after 1 or 2 minutes, add the onion and rosemary if you’re using them; let them sizzle for a minute, then add the batter. Drizzle with a little olive oil and bake for 20 to 40 minutes, until the farinata is no longer custardy in the center
3. Turn the broiler on. Set the farinata a few inches away from the broiler heat for a minute or two, just long enough to brown it spottily, but not long enough so that it colors evenly or burns.

4. Remove the farinata from the pan with two spatulas–this is where a nonstick pan comes in very handy–and transfer it, carefully, to a cutting board. Let cool briefly, then cut it into wedges and grind a generous amount of black pepper over all. Eat while still warm out of the oven, with additional black pepper or olive oil as desired.

I sprinkled with some finishing salt. I also had some with some with feta and tomatoes on top, (but I didn't get a photo). The choice is endless...enjoy!

What? Nothing left for me?