Ottolenghi’s socca with tomatoes and onions

by Stevie on August 15, 2011

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This recipe comes from “Plenty” by our new favorite cookbook author, Yotam Ottolenghi. He writes that a good friend first cooked this delightful dish for him as a variation of pissaladière using “socca” dough for the base, a chickpea flour based creation. Like all the pics in the book, the one for this was so mouth watering that I couldn’t resist trying it.

socca fresh from oven with tomatoes and onions

socca fresh from oven with tomatoes and onions

To me, the socca was a lot like pancake batter. So it was really easy to use. The little cakes firm up a lot more than buttermilk flapjacks though. I was able to make six large cakes but didn’t have enough tomatoes for the topping. The recipe calls for 2 cups of halved cherry tomatoes. I think three or four cups are really needed; or perhaps reducing the batter ingredients in half would work, too.

Ottolenghi's socca with tomatoes, onions and sweet pepper garnish

Ottolenghi's socca with tomatoes, onions and sweet pepper garnish

Ottolenghi’s socca with tomatoes and onions

3 to 4 cups cherry tomatoes, halved
5½+ tbsps. Olive oil
3 medium white onions, cut into thin rings
2 tbsps. Fresh thyme
Salt and black pepper
½ tsp white wine vinegar
1¾ cups chickpea flour
2 cups water
2 egg whites
sautéed sweet peppers for garnish

Preheat oven to 275F.

Spread tomatoes, cut side up, on a baking sheet. Sprinkle with salt and pepper. Drizzle with some olive oil. Roast in oven about 30 minutes to slightly cook. Remove from heat and set aside.

Add 4 tablespoons olive oil, onion rings, thyme, some salt and pepper in a large pan. Sauté on medium high for about 20 minutes until onions become translucent and somewhat golden in color. This took longer for me than Yotam indicated. When finished, add vinegar, adjust seasonings and reserve.

Place chickpea flour, water, 1½ tablespoons olive oil, ¾ teaspoon salt and some black pepper in a bowl. Whisk together. In another bowl, beat egg whites to soft peaks. Fold flour mixture into eggs.

Raise oven temp to 325F.

Line some baking trays with wax paper. Brush with olive oil. In a small frying pan, add a bit more olive oil and some batter. Cook about three minutes on a side at medium heat. Once both sides are done, place on prepared baking sheet. When all cakes are done, bake for five minutes.

To serve, divide onions evenly between cakes then top with roasted tomatoes. Drizzle with more olive oil. Add some sweet peppers as garnish.

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{ 3 comments… read them below or add one }

Murasaki Shikibu August 15, 2011 at 5:20 am

Interesting and photogenic!
Murasaki Shikibu recently posted..Coconut Oatmeal CookiesMy Profile

Krista August 15, 2011 at 12:36 pm

That looks delicious and so interesting. The batter sounds very unique and so easy to work with. 🙂
Krista recently posted..Colorful Prague and Hearty Czech FoodMy Profile

Sara August 16, 2011 at 11:14 am

I somehow didn’t notice this recipe in the cookbook! I tried socca once, using Mark Bittman’s recipe and didn’t have particularly great results. I’ve been meaning to try David Lebovitz’s, but maybe I’ll try this one instead. There’s lots of lovely little baskets of local cherry tomatoes at our farmer’s market so I know just where to find that ingredient.
Sara recently posted..Zeppole and Olive Oil Ice Cream with Peach Preserves at Colicchio and SonsMy Profile

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