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 to 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!
An irresistibly tender flatbread-meets-pizza topped with sautéed swiss chard and a creamy tahini-yogurt sauce.
- For the Socca:
- 1 cup chickpea flour
- 1 cup water
- 1 1/2 Tbsp. olive oil
- 1/4 tsp. smoked paprika
- 1/2 tsp. salt
- For the Swiss Chard:
- 2 1/2 Tbsp. tahini
- 3 Tbsp. Greek yogurt
- 1 Tbsp. lemon juice
- 1 sm. garlic clove, minced
- 1 - 1 1/2 Tbsp. warm water
- Salt and pepper, to taste
- 1 lg. bunch swiss chard
- 2 Tbsp. olive oil
- 2 cloves garlic, diced
- 3 Tbsp. dry white wine
- 2 Tbsp. pine nuts
- 1/4 - 1/3 cup store-bought hummus
- 1/2 lg. onion, caramelized, optional
- Parsley, optional
- To create Tahini-Yogurt sauce, place tahini, Greek yogurt, lemon juice, 1 clove minced garlic, and a dash of salt and pepper in a bowl. Add water, as needed, to thin. Set aside.
- Meanwhile, prepare socca. Preheat oven to 400F. Gently whisk all socca ingredients in a medium bowl and set aside for 5 minutes. Place a 12-inch cast iron skillet in the oven for 5 minutes until hot. Remove from oven, and pour socca batter into the pan. Bake 6-10 minutes, until socca just turns golden brown and middle is firm. Remove from oven.
- Bring a large pot of salted water to a boil. Thinly slice swiss chard stalks, and place in boiling water. Simmer for 3 minutes, and then add chopped leaves. Cook for a minute, and then drain and rinse under cold water.
- In a large frying pan, heat 2 Tbsp. olive oil over medium heat. Once hot, add the pine nuts, and toss them until golden, stirring continuously. Remove with a slotted spoon, and then add 2 cloves diced garlic. Saute for about a minute, and then very slowly pour in the wine. Add the chard and cook for 3-5 minutes, until wilted and tender. Season with salt and pepper.
- Spread thin layer of hummus across the socca. Scatter swiss chard over top. Drizzle generously with the Tahini-Yogurt sauce. Top with toasted pine nuts, and caramelized onions, if using. Garnish with parsley, if available.