Socca with sa tartinade
Perfect unleavened pancake squares, courtesy of Claude Bosi’s Mayfair restaurant. Serve your French socca with a garlicky aubergine dip
- Serves: 6 persons
- 6tbsp olive oil
- 1large shallot, finely sliced
- 3thyme stalks, leaves only, roughly chopped
- 100g gram flour
- 1tsp baking powder
- ½lemon, zested and juiced
- 2tbsp tinned chickpeas, drained and roughly chopped
- 250g aubergine, chopped
- 2peppers, 1 red and 1 yellow, chopped
- 1garlic bulb
- 1tsp olive oil
Step 1Heat 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.
Step 2Mix 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.
Step 3Smoke 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.
Step 4Heat 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.
Step 5Transfer 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.
Step 6Heat 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.
Step 7Transfer the sa tartinade to a serving bowl and drizzle with the olive oil. Serve with the socca on the side.