Socca with Summer Squash, Basil and Gruyère

Popular in Provence, socca is a naturally gluten-free flatbread made from chickpea flour. It can be served on its own as an accompaniment to a meal. The toppings in this recipe can be varied according to your taste. Summer squash and basil are perfect for summer, but in cooler weather you might want to try Gouda cheese with sautéed portobello mushrooms and thinly sliced radicchio.

 

Socca with Summer Squash, Basil and Gruyère

 

For the socca:

1 3/4 cups (7 oz./220 g) chickpea flour

1 1/2 Tbs. olive oil, plus more for brushing

1 1/2 tsp. minced fresh rosemary

Kosher salt and freshly ground pepper

 

1 1/2 Tbs. olive oil

1/2 tsp. red pepper flakes

1 lb. (500 g) yellow squash or zucchini, sliced

1 1/2 cups (9 oz./280 g) minced red onion

Kosher salt and freshly ground black pepper

1 Tbs. balsamic vinegar

2 1/2 cups (about 7 oz./220 g) coarsely grated aged Gruyère or Comté cheese

1/3 cup (1/2 oz./15 g) chopped fresh basil

 

To make the socca, in a bowl, combine 2 cups (16 fl. oz./500 ml) water, the chickpea flour, the 1 1/2 Tbs. olive oil, rosemary, 3/4 tsp. salt and a generous amount of pepper. Whisk until smooth.

 

Preheat an oven to 325°F (165° C). Line 2 large baking sheets with parchment paper and brush lightly with oil. Lightly brush a 10-inch (25-cm) nonstick fry pan (with a 7 1/2-inch/19-cm base) with oil and warm over medium-high heat until very hot. Add about one-fourth of the batter and swirl to coat the pan. Cook until air bubbles appear on the top and the bottom is brown, about 2 minutes. Using a silicone spatula, turn the socca over and cook until spotted brown on the bottom, about 1 minute longer. Turn over onto the parchment. Repeat to cook the remaining batter, forming 4 total. Bake for 5 minutes to cook through.

 

While the socca is baking, in a large nonstick skillet over medium-high heat, warm the olive oil. Add the pepper flakes and then the squash and red onion. Sprinkle with salt and black pepper. Sauté until the squash is crisp-tender, about 5 minutes. Add the vinegar and stir until evaporated. Remove from the heat. Taste and adjust the seasoning.

 

Remove the socca from the oven, and sprinkle the cheese on top. Divide the squash mixture among the socca. Return to the oven and cook until the cheese melts, about 4 minutes. Transfer 1 socca to each of 4 warmed plates. Sprinkle with basil and serve immediately. Serves 4.

 

 

 

Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.