Socca with Roasted Tomatoes and Caramelized Onions


It’s hard to believe I’ve taken a nearly three year break from this blog.  I certainly haven’t stopped cooking in the meantime, I’ve just spent a lot of time on the road.

This recipe is from Ottolenghi’s PLENTY, which I highly recommend to everyone.  It’s easy, delicious and healthy and comes together pretty quickly as long as you don’t mind babysitting onions for 30 minutes or so.


  • 2 pints cherry or grape tomatoes, halved
  • 5 Tbsp olive oil, plus more for drizzling
  • 2 white onions, halved and thinly sliced
  • 2 Tbsp fresh thyme leaves, roughly chopped
  • Salt and black pepper
  • 1 ¾ cups chickpea flour
  • 2 cups water
  • 2 egg whites, whipped to soft peaks
  • crème fraîche to serve


Preheat oven to 275

Spread halved tomatoes, cut side up, on a baking sheet.  Salt and pepper to taste and drizzle with olive oil.  Roast in oven 30-40 minutes until semi-cooked.  .

Heat 4 Tbsp olive oil in a large frying pan.  Add onions, thyme, salt and pepper and cook on high heat, stirring frequently for 1 minute, then reduce heat to low and continue cooking for 20-30 minutes, stirring occasionally until completely soft and golden brown (but not dark).  Stir in vinegar and taste to adjust seasoning.

Combine chickpea flour, water 1 ½ Tbsp olive oil, ¾ tsp salt and some pepper in a bowl.  Mix well until the batter is smooth.  In a separate bowl, beat the egg whites to soft peaks and then gently fold into batter.

Line baking sheet with parchment paper and lightly brush with olive oil.

Brush small frying pan (~6″ diameter) and brush with small amount of olive oil.  Place on high heat for a couple minutes then reduce to medium high and pour in socca batter to form a circle slightly smaller than the diameter of the bottom of the pan.  After about 2 minutes, bubbles will form on the surface and the pancake will have set at its base.  Use a spatula to carefully flip the pancake and cook for another minute on the other side.  Remove to lined baking sheet and repeat until all batter is cooked.

To serve, spread onion mixture to completely cover each pancake and arrange tomato halves on top.  Place in oven to warm for about 4 minutes.  Serve warm with crème fraîche on the side.