This is a jazzed-up take on what’s known in Italy as farinata and in France as socca, where it’s often served as a snack. With the quintessential fall ingredients of mushrooms and apples added, it makes a great low-effort dinner. (Hint: Mix the batter in the morning, refrigerate it, and it’ll be ready to go for dinner that evening.)
You will have about twice as much tahini dressing as you need for this recipe, but it’s great on all manner of fresh and roasted vegetables, in wraps, on grain bowls and more.
Active time: 20 mins; Total time: 1 hour, plus 1 hour to rest batter
Make Ahead: The batter needs to be made at least 1 hour in advance, but can be refrigerated for up to 1 day before using.
Storage Notes: The farinata is best eaten fresh, but it can be stored in an airtight container at room temperature for up to 2 days. The tahini dressing can be refrigerated for up to 1 week.
Where to Buy: Bob’s Red Mill and other brands of chickpea flour can be found in major grocery stores, natural foods stores and online.
Servings: 2 - 4 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 2-4 servings
Ingredients
- For the farinata batter
- 1 cup (120 grams) chickpea flour
- 1 cup (250 milliliters) water
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, finely grated or pressed
- 1 tablespoon fresh thyme leaves (may substitute 1 teaspoon dried thyme)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon fine sea salt or table salt
- For the tahini dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove, finely grated or pressed
- 1/2 teaspoon agave nectar or honey
- 1/4 teaspoon fine sea salt or table salt
- 1/2 teaspoon freshly ground black pepper
- Water to thin, if needed
- For the finished farinata
- 1 tablespoon extra-virgin olive oil
- 2 cups (200 grams) button mushrooms, sliced
- 1 small yellow onion (5 ounces), thinly sliced
- 1/2 teaspoon fine sea salt or table salt
- 1/2 teaspoon freshly ground black pepper
- 1 small apple (5 ounces), stemmed, cored and thinly sliced
- 1 cup (1 ounce) lightly packed arugula or baby spinach, for serving
Directions
Make the farinata batter: At least 1 hour before you’re ready to bake, in a large bowl, whisk together the chickpea flour, water, oil, garlic, thyme, pepper and salt until no visible lumps remain. Cover and leave at room temperature for at least 1 hour and up to 1 day. (If you mix it 2 or more hours before using, refrigerate it.)
Make the dressing: In a jar or small bowl mix together the oil, tahini, lemon juice, garlic, agave, salt and pepper. Add a splash of water, if needed, to thin.
Make the farinata: In an 8-inch ovenproof skillet (preferably nonstick), combine the oil, mushrooms, onion, salt and pepper. Set a rack in the middle of the oven, place the pan in the cold oven, and preheat to 400 degrees. Once the oven has reached 400 degrees, stir the vegetables. If there is still water in the pan from the mushrooms, continue roasting for 5 to 10 minutes, or until it evaporates.
Pour the batter over the vegetables in the hot pan and scatter the apple slices over the top. Bake for 22 to 25 minutes, or until golden brown on the edges and slightly moist but not wet inside. Drizzle with about half the tahini dressing, top with the arugula leaves and serve warm.
Recipe Source
Adapted from “Occasionally Eggs” by Alexandra Daum (Appetite by Random House, 2021).
Tested by Joe Yonan.
Email questions to the Food Section at food@washpost.com.
