Socca and tahini have pretty much been my main obsessions for the past year. Although, my love affair with tahini really extends much further back than that. If you’re not on the sesame tahini train, I advise you tp get on it. (Come aboard the Soom train, and you’ll get an extra smooth ride.)
Socca still feels new to me though, with what seems like a never-ending number of ways I could imagine it being used. In fact, that’s what I love about both tahini and socca – they can be reinvented in so many different ways, including this latest creation where the two team up together.
Swiss chard is of course yet another lovely ingredient. Add it to anything, and what will result is the magical appearance of something beautiful. Those colors…pretty much the embodiment of spring at its best.
It’s as vibrant as the weeping cherry tree and pink tulip filled gardens, and as tasty as the greens that are beginning to show up in them. Magic.
Here, swiss chard gets a simple saute to create a light and healthy, seasonal topping for the tender socca that’s placed beneath. A tangy yogurt-tahini sauce richens it up, and creates a meal you’ll want to make again. And again. And again. Until your tahini jar runs out, and you move onto a new socca creation.
Cut into quarters and serve as a meal for two, or divide into smaller pieces for a fun pre-dinner or party app. Note, you will want to serve this up with a fork. You’ll find the socca dough to be rather tender in comparison to pizza or other similarly-styled dishes. It’s more than worth the fork though, and even slightly messy hands if need be!