Soft Socca with Summer Squash Basil and Gruyere
Ingredients
- 1 3/4 cups (7 oz./220 g) chickpea flour
- 1 1/2 Tbs. olive oil, plus more for brushing
- 1 1/2 tsp. minced fresh rosemary
- Kosher salt and freshly ground pepper
- 1 1/2 Tbs. olive oil
- 1/2 tsp. red pepper flakes
- 1 lb. (500 g) yellow squash or zucchini, sliced
- 1 1/2 cups (9 oz./280 g) minced red onion
- Kosher salt and freshly ground black pepper
- 1 Tbs. balsamic vinegar
- 2 1/2 cups (about 7 oz./220 g) coarsely grated aged Gruyère or Comté cheese
- 1/3 cup (1/2 oz./15 g) chopped fresh basil
Instructions
Soft Socca with Summer Squash, Basil and Gruyere serves 4 original recipe by Williams-Sonoma.
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