Servings: 4 servings
Ingredients
Batter
- 100 g chickpea flour
- 200 ml water
- 2 tablespoons olive oil extra virgin
- 2 cloves garlic
- 1 teaspoon rosemary
- 1 teaspoon chili flakes or half a small red chili
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt Himalayan pink or Celtic sea salt
- 1 splash oil generous; avocado, mild olive or high-oleic sunflower oil
Topping
- 1 onion red
- 100 g pumpkin diced
- 1 splash balsamic vinegar generous
- 1 handful spinach fresh
- 100 g cream cheese dairy or plant-based
- 1 splash oil avocado, mild olive or high-oleic sunflower oil
Procédé
- Mix the flour with the water, whisking vigorously for a moment to aerate. Then let rest for half an hour.100 g chickpea flour, 200 ml water
- Preheat the oven to 180 degrees Celsius.
- The batter will now be a little creamier and airier. Add the extra virgin olive oil, pressed garlic, chili flakes, pepper and salt to taste.2 tablespoons olive oil, 2 cloves garlic, 1 teaspoon rosemary, 1 teaspoon chili flakes, 0.5 teaspoon black pepper, 0.5 teaspoon salt
- Grease the ovenproof frying pan well with a very generous splash of mild olive oil. Don't forget the sides! Whisk the batter again briefly. Pour the batter into the pan. Place the pan in the oven. Bake for half an hour to start, for example in a convection oven with the rack in the lower/middle position.1 splash oil
- Meanwhile, cut up the onion and sauté briefly over high heat in mild olive oil. Then lower the heat, add the pressed garlic and let caramelize for a while. While it cooks, cut the pumpkin into small cubes.1 onion, 1 splash oil, 100 g pumpkin
- Once the farinata has been in the oven for half an hour, move the rack higher and turn on the broiler. Cook for another 10 minutes to form a nice crust on top. At this point, also add the diced pumpkin to the pan with the onion. After about 10 minutes, deglaze with the balsamic vinegar.1 splash balsamic vinegar
- Remove the farinata from the oven. Let cool slightly, then loosen the edges first, followed by the bottom. Spread the farinata with the (plant-based) cream cheese. Top with spinach leaves. Spoon the onion and pumpkin over the spinach.100 g cream cheese, 1 handful spinach
Notes
Equipment: Oven at 180 degrees Celsius, Cast-iron frying pan (or ovenproof frying pan (24/25cm), or quiche pan (20/21cm), or baking pan lined with parchment paper), Small PFAS-free frying pan (for the onion and pumpkin), Mixing bowl + whisk, Garlic press.
Did you make this recipe?Tag @marcwiner on Instagram!