Socca with Pesto

Socca with Pesto

Directions

In a large bowl, whisk flour with seasoning for Rosemary Garlic Oven Fries and Sea Salt. Add water and 1 Tbsp oil. Whisk to evenly blend. Or place first 5 ingredients in a wide mouth jar. Using a hand blender, blitz to evenly mix.

Cover mixture and let stand, at room temperature, at least 1 hour, preferably two.

Arrange oven rack in top third of oven and preheat broiler to high. Brush Frying Pan with some of the remaining olive oil. Be sure to brush bottom and sides of Pan. Place in oven and let pan heat until very hot, 1–2 minutes.

When very hot, carefully remove from oven. Pour in 1 cup batter and quickly tilt and swirl to form an even coating on bottom and partway up sides of pan (the side bits turn deliciously crispy).

Broil until socca starts to blister and is firm to the touch, about 4–6 minutes. Turn out onto a cutting board. Generously drizzle with olive oil and season with Sea Salt. Repeat process with remaining batter. Dish up with Pesto.

TIP: Flavour Changer: 1 Tbsp Bruschetta Herbs, Sun-dried Tomato & Herb Dip Mix to flour mixture. Serve with prepared Pesto.

Add 1 Tbsp Guacamole to flour mixture. Serve with prepared Salsa.

Add 1 Tbsp 3 Onion Dip Mix to flour mixture. Serve with prepared Roasted Garlic Aioli.

Add 1 Tbsp Herb & Garlic Dip Mix to flour mixture. Serve with prepared Mango Curry Dip.

Ingredients

1 cup chickpea flour

1 Tbsp Rosemary Garlic Oven Fries Seasoning

Epicure Sea Salt, to taste

1 1/4 cup water

2 Tbsp olive oil

extra virgin olive oil and Sea Salt for serving

1 cup prepared Pesto

TIP: Flavour Changer:

Add 1 Tbsp Bruschetta Herbs, Sun-dried Tomato & Herb Dip Mix to flour mixture. Serve with prepared Pesto.

Add 1 Tbsp Guacamole to flour mixture. Serve with prepared Salsa.

Add 1 Tbsp 3 Onion Dip Mix to flour mixture. Serve with prepared Roasted Garlic Aioli.

Add 1 Tbsp Herb & Garlic Dip Mix to flour mixture. Serve with prepared Mango Curry Dip.