Farinata with Oven Roasted Tomatoes, Onions, and Goat Cheese
Farinata is a delicious, gluten free pizza alternative. Roasting the tomatoes and onions in the skillet (before cooking the farinata crust) caramelizes them beautifully, making a flavorful topping. This recipe is excerpted from my book Home Skillet: The Essential Cast-Iron Cookbook for Easy One-Pan Meals.
Course Main Dish Recipes
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 4
Author Robin Donovan
Ingredients
¾cupchickpea flour
1cupwater
3tablespoonsolive oildivided
2teaspoonschopped fresh rosemary
½teaspoonkosher saltplus a pinch
¼teaspoonfreshly ground black pepperplus a pinch
1pintcherry tomatoeshalved
1small red onionthinly sliced
1/8teaspooncrushed red pepper
3garlic clovesminced
3ouncesfresh goat cheese
Instructions
Preheat the oven to 450°F.
In a medium bowl, combine the chickpea flour with the water, 1 tablespoon of the olive oil, the rosemary, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper and whisk until well combined. Set aside to rest for 30 minutes.
While the batter is resting, combine the tomatoes, onion, crushed red pepper, garlic, 1 tablespoon of the remaining oil, and a pinch of salt and pepper in a 10-inch cast-iron skillet and toss to coat the vegetables with the oil. Spread the vegetables out in a single layer and roast for 20 minutes, stirring once. Transfer the mixture to a bowl or plate and wipe out the skillet.
Increase the oven heat to 500ºF (or as hot as your oven goes). Add the remaining 1 tablespoon of the oil to the skillet and swirl to coat the bottom. Give the batter a stir and pour it into the skillet. Bake for 20 minutes. Top the chickpea cake with the onion and tomato mixture and crumble the goat cheese over the top. Bake for 12 more minutes, until the center of chickpea cake is set. Remove from the oven and let stand for 10 minutes before serving. To serve, cut into wedges.