Zucchini And Apricot Socca Tart Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425掳F (220掳C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, whisk together the chickpea flour, water, olive oil, salt, and pepper until smooth.
• STEP 3.Let the batter rest for 30 minutes to allow the flour to hydrate.
• STEP 4.Meanwhile, heat a tablespoon of olive oil in a skillet over medium heat.
• STEP 5.Add the sliced zucchini and cook until tender and slightly browned, about 5 minutes.
• STEP 6.Remove from heat and set aside.
• STEP 7.Pour the socca batter onto the prepared baking sheet and spread it out evenly.
• STEP 8.Arrange the cooked zucchini slices and apricot halves on top of the batter.
• STEP 9.Bake in the preheated oven for 20-25 minutes, or until the socca crust is golden brown and crispy.
• STEP 10.Remove from the oven and let cool for a few minutes before serving.
• STEP 11.Garnish with fresh herbs, such as basil or parsley, and serve warm or at room temperature.

Cooking Tips

• Make sure to let the socca batter rest for 30 minutes to allow the flour to hydrate properly.
• You can customize the toppings by adding other vegetables or fruits of your choice.
• For a vegan version, use a non-dairy yogurt or cream as a topping instead of cheese.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the tart in a preheated oven at 350掳F (180掳C) for about 10 minutes.
• Serve the tart as a light lunch or as a side dish for a summer barbecue.