loveandlemons
Socca & Leek Almond Tart
Sautéed leeks and lemony, herb-filled creamy almond spread are layered over socca to create a unique, healthy spring or summer dinner. Vegan & gluten free.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●oven
- ●blender
- ●pan
- ●pot
📝 Preparation Steps
1
Make the socca: In a medium bowl, combine the chickpea flour, water, 2 tablespoons olive oil, garlic, and salt and pepper. Whisk until smooth, cover, and set aside to soak for ⏱️ 30 minutes.
chickpea flour1 cupwater1 cup½ to ¾ cups water
2
Preheat the oven to 450 with a 12-inch cast-iron skillet inside.**
3
Make the almond-herb spread: In a high speed blender, combine the almonds, garlic, miso, lemon juice and zest, nutritional yeast, ½ cup water, 1 tablespoon olive oil, and pinches of salt and pepper. Blend, adding more water and/or olive oil as needed to get your blade moving and to create a creamy, paste-like consistency.
almonds, blanched, skins removed*1 cupSliced almonds, toastednutritional yeast (again, if you don’t have it, skip it)1 teaspoonwater1 cup½ to ¾ cups water
4
Pour into a smaller bowl and stir in the ¼ cup herbs. Taste and adjust seasonings. Place in the refrigerator while your socca cooks. When you’re ready to use the spread, you may need to thin it with a bit more water.
water1 cup½ to ¾ cups water
5
When the oven is preheated and your socca batter has rested for ⏱️ 30 minutes, remove the preheated skillet from the oven with a pot holder, add the remaining 1 tablespoon olive oil, and brush to coat the bottom and sides of the pan. Pour the batter into the pan and bake for 12 to ⏱️ 15 minutes, until the edges of the pancake have set.
6
Heat the broiler and brush the top of the socca with a little olive oil if it looks dry. Broil socca for a few minutes, until its top is spottily browned.
7
Let your socca cool a bit before assembling with the almond spread. In the meantime, heat a drizzle of olive oil in a small skillet over medium heat, and sauté the leeks with a pinch of salt for a minute or two.
8
When your socca has cooled, layer on the almond herb spread (you might not use it all), sautéed leeks, sliced almonds, and a sprinkle of the remaining herbs.
almonds, blanched, skins removed*1 cupSliced almonds, toasted
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