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Socca with sa tartinade
- Claude Bosi
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Serves 4 - 6
Prep: 20 mins - 20 mins
Cook: 1 hr and 20 mins - 1 hr and 20 mins
plus resting
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Perfect unleavened pancake squares, courtesy of Claude Bosi’s Mayfair restaurant. Serve your French socca with a garlicky aubergine dip
Gluten free
Vegan
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Try this French socca recipe, then check out our baked pancakes, kimchi jeon (spicy kimchi pancakes) and 21 savoury pancake recipes.
The food of the Côte d’Azur is known for its sunshine and chic, effortless vibes, elements captured exactly in Mayfair’s Socca. The palette of pastels and baby blue inside and out, art from local artists and waiters are decidedly French, and the menu reflects that, too. Informed by Claude Bosi’s memories of eating the food in the south of France as a child, fish and seafood is celebrated, the aperitif menu is plentiful and, of course, there’s the namesake socca – a type of thin, unleavened pancake or crêpe made from chickpea flour. soccabistro.com
Socca with sa tartinade recipe
Ingredients
Nutrition
SOCCA
-
6 tbsp olive oil
-
1 large shallot
finely sliced
-
3 thyme stalks
leaves only, roughly chopped
-
100g gram flour
-
1 tsp baking powder
-
½ lemon
zested and juiced
-
2 tbsp tinned chickpeas
drained and roughly chopped
SA TARTINADE
-
250g aubergine
chopped
-
2 peppers
1 red and 1 yellow, chopped
-
1 garlic bulb
-
1 tsp olive oil
Nutrition: per serving
- kcal266
- fat11.3g
- saturates1.5g
- carbs25.8g
- sugars3.8g
- fibre8.7g
- protein10.8g
- salt0.2g
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Method
-
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.
Discover more ways with aubergine
Authors
Claude Bosi
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