# Socca with Whipped Feta and Tomato Salad

Cuisine: western · Time: 30 minutes · Servings: 2

## Ingredients

- 1 cup chickpea flour (affiliate link)
- 2 tablespoons olive oil (and extra for the pan)
- 3/4 teaspoon salt
- 1 1/4 cups water
- 2-3 cups cherry or grape tomatoes, halved
- 1 cup cucumber slices (optional, but adds a nice crunch)
- 1/4 cup olive oil
- 1-2 tablespoons white vinegar or lemon juice
- 1 small clove garlic, grated or finely minced
- a pinch of salt and freshly ground black pepper
- fresh chopped herbs (optional – I like parsley)
- 4-ounce container feta
- 2 ounces cream cheese, whole milk yogurt, mascarpone… something thick and creamy
- thyme, basil, rosemary, or any other herbs you like (I like thyme!)

## Steps

1. Preheat oven to 450 degrees. While oven is preheating, mix up your tomato salad so it has a little time to sit together and get real yummy.
2. Whisk all socca ingredients until smooth. Pour 1-2 tablespoons olive oil into a 10-inch cast iron skillet, and pop the skillet in the oven for 5 minutes to preheat. Pour half of the socca batter evenly into the pan and bake for 15-18 minutes, until golden around the edges. (Repeat with the second half of the batter.)
3. While the socca is baking, blend the feta in a food processor or blender, or with a hand mixer, until smooth-ish. Add your cream cheese, yogurt, mascarpone, whatever you pick to help make the whole thing into a sort of fluffy, creamy sauce. Season with what you like – I love thyme, olive oil, and a little black pepper.
4. Tear off chunks of hot, crispy socca to be served / dipped / spread / topped with whipped feta and a bunch of fresh, garlicky tomato salad.

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Source: pinchofyum — https://pinchofyum.com/socca-with-whipped-feta
Page: https://findfood.fun/en/recipes/3319
Language: en