Roasted Green Vegetable Socca

We gave our crispy socca the farmers market treatment and loaded it up with pesto made from Owl’s Roost Farm’s “Stir Fry Greens”, and oven roasted asparagus from Twin Maple Orchard & Gardens and fresh green tomatoes and red onions from Susie’s Garden Patch. Our Roasted Green Vegetable Socca works as a meal or hot appetizer. Keep it vegan or add fresh mozzarella or Havarti cheese. Check out our Eat Local Series for more summer recipes using local produce.

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Roasted Green Vegetable Socca

Roasted Green Vegetable Socca

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 28 Servings 1x
  • Category: Entree, Appetizers
  • Method: Baking/Oven Roasting
  • Cuisine: Italian

Description

Roasted Green Vegetable Socca


Scale

Ingredients

For the Socca

  • 1 cup chickpea/garbanzo bean flour, packed (we used Bob’s Red Mill, which is readily available at most grocers)
  • 1/2 cup Anthony’s Blanched Almond Flour, packed
  • 1/3 cup room temperature water
  • 1 tbsp plus 1 tsp extra-virgin olive oil, divided
  • 1 tbsp nutritional yeast
  • 1/2 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • Generous pinch ground black pepper

For the Toppings

  • 46 thick stalks of asparagus, trimmed and halved lengthwise (if thin, use 8 whole stalks)
  • 4 slices of a large green tomato, 1/4″ thick
  • 2 slices red onion, 1/4″ thick (cut crosswise, rings left intact) 
  • 3 tbsp Mixed Baby Greens Pesto, divided
  • 1 tbsp extra-virgin olive oil
  • Pinches of salt, ground black pepper, and garlic powder
  • Optional: 2-3 ounces fresh mozzarella or Havarti cheese, or vegan mozzarella

Instructions

Prep the Vegetables

  1. Line a large rimmed baking sheet with foil and set aside. Prep all vegetables, brush top and bottom with olive oil, and place the tomatoes and onions on the prepared baking sheet. Place the asparagus on a plate and set aside. 
  2. Sprinkle all vegetables with pinches of salt, pepper, and garlic powder, and set aside. 
  3. Set oven racks to top two positions and preheat oven to 425 degrees F.

Prep the Socca 

  1. Add all dry socca ingredients to a large bowl and whisk to combine. Add water and a tablespoon of the olive oil and mix with a rubber spatula. The mixture will be very crumbly until the liquid soaks into the flour. Keep working the dough until it comes together. it will be firm and heavy. 
  2. Divide prepared dough into two equal parts and roll into balls. Wrap tightly in plastic and rest at room temperature 15 minutes. 

Putting it Together

  1. When the socca is done resting, place the baking sheet with the vegetables on the top rack of the preheated oven and set timer for 10 minutes. 
  2. Place rested socca dough between two pieces of parchment paper and roll or press to form 7-inch rounds. We used our tortilla press to save time. The dough should be between 1/8-1/4″ thick and is very delicate. Carefully transfer rounds on their existing parchment to a large baking sheet (trim parchment if necessary, once on the baking sheet). Brush with reserved teaspoon of olive oil. 
  3. By now, the vegetable time should be up. Reduce oven temperature to 400 degrees F, add asparagus to the vegetable sheet, and place on the second rack of the oven. Place the socca rounds on the top rack. 
  4. Bake for 10 minutes then remove both pans from oven. If using cheese, set oven to low broil now. If not, leave on 400. 
  5. Quickly spread 1 1/2 tablespoons of pesto on each socca round and top with the roasted vegetables and cheese, if using. 
  6. Return to oven for another 2-3 minutes, watching the socca closely so it does not burn. You just want to melt the cheese and finish crisping the socca. 
  7. Remove as soon as cheese melts or dough edges begin to brown. 
  8. Carefully use the parchment squares to transfer the socca to flat plates. Cut each round into four pieces and serve immediately. 


Notes

Each socca round can be served as a full meal or as four appetizer servings.

Full recipe makes a meal for two or 8 appetizer servings.

Keywords: SOCCA, CRISPY SOCCA, PIZZA, CHICKPEAS, PESTO, VEGAN OPTION, TOMATOES, RED ONIONS, ASPARAGUS, FARMERS MARKET, LOCAL PRODUCE, EAT LOCAL, HEALTHY EATING, GRAIN-FREE, GLUTEN-FREE, #NORTHENDCITYMARKET, #EATLOCAL

ROASTED GREEN VEGETABLE SOCCA
ROASTED GREEN VEGETABLE SOCCA

Located at 10258 Hwy 20 in Garden Prairie, IL, Susie’s Garden Patch has been a family-owned and operated farm since 1985 and offers self-pick, CSA, and farm stand options. Though not certified organic, Susie’s Garden Patch employs organic practices and integrated pest management as well as sustainable practices with minimal chemical us. Call for farm stand and self-pick hours: 815-597-3011 or visit them at the Colonial Village Farmers Market on Friday mornings or the Belvidere Farmers Market at Dodge Lanes on Saturday mornings.

Owl’s Roost Farm is built on sustainable farming practices, environmental stewardship, and community outreach. In addition to providing nutritious produce to the Rockford area, Owl’s Roost Farm offers tips, ideas, and recipes to ensure that their veggies make it to your plates (use #owlseatveggies to add to the inspiration). Owl’s Roost Farm is currently at the North End City Market in Rockford and offers limited local delivery CSA subscriptions. Follow them on Instagram.

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