Fast Recipes

Socca with rosemary, onion and tapenade

Australian Gourmet Traveller fast French recipe for socca with rosemary, onion and tapenade.
Socca with rosemary, onion and tapenade

Socca with rosemary, onion and tapenade

John Paul Urizar


Crushed broad beans



1.Preheat oven to 220C. Combine chickpea flour, rosemary, thyme, garlic, lemon rind, 1 tsp sea salt and 1 tsp freshly ground black pepper in a bowl, make a well in the centre and whisk in 250ml water until smooth, then extra-virgin olive oil. Set aside to rest for 10 minutes (or overnight).
2.Heat half the olive oil in a 20cm-diameter non-stick frying pan over medium-high heat, add batter, scatter onion and extra herbs over, transfer to oven and bake until edges set (12-15 minutes).
3.Meanwhile, for crushed broad beans, blanch broad beans for 1 minute, drain, refresh and drain again. Peel, crush with a fork and combine with remaining ingredients. Season to taste and set aside.
4.Preheat grill to high heat. Drizzle socca with remaining oil and grill until golden on top (2-3 minutes). Season to taste, cut into wedges and serve with goat’s curd and crushed broad beans.

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