California Fig Socca Flatbreads with Caramelized Onions and Blue Cheese
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 large red onion, thinly sliced
1 teaspoon red or white wine vinegar
1 cup plus 1 tablespoon chickpea flour
¾ cup plus 1 tablespoon water
½ teaspoon kosher salt
2 ounces blue cheese, such as Cambazola (about ½ cup broken up into pieces)
4 California Fresh Figs, stems removed and sliced
1 teaspoon minced parsley
Heat 1 tablespoon of the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the onion and saute, stirring regularly, until tender, deeply browned, and caramelized, 35 to 40 minutes. Transfer to a bowl and stir in the vinegar. Set aside.
Put the chickpea flour, water, 1 tablespoon of the olive oil, and salt into a medium bowl and whisk vigorously until smooth. It will be similar in consistency to pancake batter.
Set the same skillet you used to cook the onions over medium-high heat. Add 1 teaspoon of olive oil. When the oil is hot, pour 1/4 of the socca batter into the pan, tilting it to help the batter spread until it’s at least 5 inches across.
When the bottom of the flatbread is golden brown and little bubbles appear across the top, 3 to 4 minutes, use a spatula to turn it over. As soon as you flip it, lay ¼ of the onions over the surface of the socca, followed by ¼ of the cheese, 1 sliced fig, and ¼ of the parsley. Cook until the bottom is brown, another minute or 2.
Transfer to a cutting board. Repeat with the remaining batter and toppings until you have made 4 socca flatbreads. Cut each one into quarters.
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