Description
Farinata is a gluten-free Italian flatbread made with chickpea flour that is very easy to make. I’m sure this recipe will become part of your regular repertoire. I have added some spring onions and garlic for a more gourmet version of the simple farinata.
Ingredients
- 4 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 green onion, chopped
- 1 clove garlic, minced
- 1 cup chickpea flour
- 1 cup lukewarm water
- salt and freshly ground black pepper to taste
- 1 pinch ground nutmeg
- 2 tablespoons shredded Gruyere cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened
- about 5 minutes. Remove from heat.
- Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
- Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt
- pepper
- and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
- Bake it in the preheated oven until crispy
- about 15 minutes. Remove from the oven and cut into triangles before serving.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 8