This is my go-to hors d'oeuvre: it is really easy to make, but the flavors amount to more that the mix of its parts. It works for vegetarians and vegans, can be made ahead and travels well. It also lends itself to modifications: replace rosemary and garlic with olives and anchovies as a topping for a more substantial flavor, or even nigella and goat cheese for an interesting twist. —boston foodie
one 12'x3' tart pan
grams Chickpea flour
good quality olive oil
sea salt or fleur-de-sel
twigs of rosemary
cloves of garlic, sliced thinly (optional)
In This Recipe
Mix the chickpea flour with the water until there are no lumps. Let it rest for at least two hours in the fridge. Can be made the night ahead
When you are ready to bake the farinata, warm the oven to 350F (180C) and oil a tart pan. I like to use a 3''x12'' rectangular one and then cut the farinata in squares, but any shape will work.
Bake the farinata for 10' or until a crust begins to form. At this time, remove from the oven and using a pastry brush, spread the olive oil on the surface of the farinata. Be gentle, as the surface is still very thin. Sprinkle the sea salt, the rosemary leaves and the garlic slices, if using, and return to oven for 20'-25', until the surface browns.
Cool at room temperature and then cut into 1''x1'' squares. Serve warm.