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California Fig Socca Flatbreads with Caramelized Onions and Blue Cheese

From California Fig Advisory Board

Ingredients

  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 1 large red onion, thinly sliced
  • 1 teaspoon red or white wine vinegar
  • 1 cup plus 1 tablespoon chickpea flour
  • ¾ cup plus 1 tablespoon water
  • ½ teaspoon kosher salt
  • 2 ounces blue cheese, such as Cambazola (about ½ cup broken up into pieces)
  • 1 heaping cup diced California Fresh Figs (about 3 figs)
  • 1 teaspoon minced parsley

Procedure

Heat 1 tablespoon of the olive oil in a large nonstick or cast iron skillet over medium-high heat. Saute, stirring regularly, until the onions are tender, deeply browned, and caramelized. Transfer to a bowl and stir in the vinegar. Set aside. 

Put the chickpea flour, water, 1 tablespoon of the olive oil, and salt into a medium bowl and whisk vigorously until smooth. It will be similar in consistency to pancake batter. 

Set the same skillet you used to cook the onions over medium-high heat. Add 1 teaspoon of olive oil. When the oil is hot, pour ? cup of the socca batter into the pan, tilting it to help the batter spread until it's at least 5 inches across. 

When the bottom of the flatbread is golden brown and little bubbles appear across the top, 3 to 4 minutes, use a spatula to turn it over. As soon as you flip it, lay ¼ of the onions over the surface of the socca, followed by ¼ of the cheese, ¼ of the figs, and ¼ of the parsley. Cook until the bottom is brown, another minute or 2.  

Transfer to a cutting board. Repeat with the remaining batter and toppings until you have made 4 socca flatbreads. Cut each one into quarters.  

Makes four servings.



NUTRITION FACTS (per serving)

Calories 290 (% from Fat); Total Fat 17g; Saturated Fat 4.5g; Sodium 420mg; Carbohydrate 25g; Sugar 7g; Dietary Fiber 4g; Protein 9g;

Daily Values


Fig Type

  • Fresh

Category

  • Breads
  • Appetizers and Snacks

© 2019 California Fig Advisory Board