Zucchini And Apricot Socca Tart Recipe

This Zucchini and Apricot Socca Tart is a delicious and unique twist on a classic French dish. The socca crust is made from chickpea flour, giving it a nutty and slightly sweet flavor. Topped with saut茅ed zucchini, juicy apricots, and a sprinkle of fresh herbs, this tart is both savory and sweet. It's perfect for a light lunch or as a side dish for a summer barbecue. Serve it warm or at room temperature for the best flavor.

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1hr total
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Zucchini And Apricot Socca Tart
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Ingredients for Zucchini And Apricot Socca Tart Recipe

  • 1/4 cup Chickpea Flour
  • 1/4 cup Water
  • 1/2 tablespoon Olive Oil, Divided
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/4 Zucchini, Thinly Sliced
  • 1.13 Icots, Halved And Pitted
  • as required Fresh Herbs, For Garnish

Directions: 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.
Nutrition
value
239
calories per serving
4 g Fat13 g Protein36 g Carbs18 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    13g
  • Carbs
    36g
  • Fiber
    18g

MacroNutrients

  • Carbs
    36g
  • Protein
    13g
  • Fiber
    18g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    132mg
  • Iron
    6mg
  • Vitamin A
    139mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    172mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    30mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    118mg
  • Manganese
    2mg
  • Phosphorus
    193mg
  • Selenium
    28mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp