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
Ingredients
- 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
Instructions
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.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.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.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.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.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.Step 7
Transfer the sa tartinade to a serving bowl and drizzle with the olive oil. Serve with the socca on the side.