Socca with sa tartinade

Socca with sa tartinade

Perfect unleavened pancake squares, courtesy of Claude Bosi’s Mayfair restaurant. Serve your French socca with a garlicky aubergine dip
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Heat 2 tbsp of the olive oil in a pan over a medium heat. Cook the shallot and thyme leaves for 4-6 mins or until softened. Set aside and leave to cool until needed.
  2. Step 2

    Mix the gram flour, baking powder and lemon zest in a large bowl. Make a well in the centre and add 2 tbsp of olive oil. Slowly pour in 250ml of warm water, whisking as you go, until a smooth batter forms. Season, cover and set aside for at least 1 hr, or you can also keep in the fridge for up to a day.
  3. Step 3

    Smoke the aubergine and peppers over a gas burner for 6-8 mins until the skins are charred and blistered. Alternatively, put them under a high grill for 8-10 mins, turning occasionally. Transfer to a container and cover, letting them steam for 10 mins. Remove the seeds from the peppers, plus the stalks and the charred skin from the aubergine and peppers.
  4. Step 4

    Heat the oven to 180C/160C fan/gas 4. Slice a little off the top of the garlic bulb, drizzle with the olive oil and season. Wrap in foil and roast for 45 mins until softened.
  5. Step 5

    Transfer the peppers and aubergine to a food processor along with the garlic flesh, and pulse until it forms a dip consistency. Alternatively, finely chop the peppers and aubergine, mash the garlic and combine. Stir in the lemon juice, zest and season to taste. Cover until needed.
  6. Step 6

    Heat the oven to 200C/180C fan/gas 5. Put the remaining oil in a 23cm non-stick pan and transfer to the oven to heat up for 15 mins. Stir the onion and chickpeas into the batter and carefully pour into the pan – it should sizzle. Transfer to the oven and bake for 15-18 mins or until the pancake is set. Loosen the sides with a spatula or knife and carefully flip onto a chopping board – the underside should be golden brown. Cut into squares or triangles.
  7. Step 7

    Transfer the sa tartinade to a serving bowl and drizzle with the olive oil. Serve with the socca on the side.