French Socca with Ratatouille Relish

Ingredients

• 3/4 cup chickpea flour
• 1 small zucchini, diced
• 1 1/2 cups crushed tomatoes
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp herbes de Provence
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Whisk the chickpea flour with 1 cup water, 1 tablespoon of the olive oil, and 1/2 teaspoon salt until completely smooth, then leave the batter to rest for at least 30 minutes at room temperature.
2. Resting matters: the flour needs time to hydrate, and unrested socca batter bakes up chalky and tastes raw.
3. Meanwhile heat the remaining oil in a skillet over medium heat and cook the onion with a pinch of salt for 5 minutes, then add the zucchini and cook for 6 to 8 minutes until softened and browned in places.
4. Add the garlic and herbes de Provence for 30 seconds, then the crushed tomatoes. Simmer for 10 to 12 minutes, until the relish is thick enough to hold a shape on the spoon, and season with salt, pepper, and lemon.
5. Heat the oven to its highest setting, ideally 500F (260C), with a cast-iron skillet inside for 10 minutes. Socca needs fierce top and bottom heat to blister.
6. Skim any foam off the rested batter, then carefully add a tablespoon of oil to the hot pan, swirl, and pour in enough batter to coat the base thinly.
7. Bake for 8 to 10 minutes, until the socca is set, browned, and blistered at the edges. Finish under the broiler for 1 to 2 minutes if you want darker spots.
8. Slide it out, tear it into rough pieces, pile the ratatouille relish alongside, and serve hot with the fresh herbs and lemon wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.