- 4 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 green onion, chopped
- 1 clove garlic, minced
- 1 cup chickpea flour
- 1 cup lukewarm water
- salt and freshly ground black pepper to taste
- 1 pinch ground nutmeg
- 2 tablespoons shredded Gruyere cheese
- Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
- Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
- Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
- Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.
07/11/2019
recipepes.com
farinata (talian flatbread), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
