Socca with Whipped Feta and Tomato Salad

• chickpea flour↗1 cup
• olive oil (and extra for the pan)↗2 tablespoon
• salt↗0.75 teaspoon
• water↗1.25 cup
• cherry or grape tomatoes, halved↗2
• cucumber slices (optional, but adds a nice crunch)1 cup
• olive oil↗0.25 cup
• white vinegar or lemon juice↗1
• small clove garlic, grated or finely minced↗1
• a pinch of salt and freshly ground black pepper
• fresh chopped herbs (optionalI like parsley)

  I like parsley)

• container feta↗4
• cream cheese, whole milk yogurt, mascarpone… something thick and creamy↗2 ounce
• thyme, basil, rosemary, or any other herbs you like (I like thyme!)↗

Step-by-step instructions

1. 1

   Preheat oven to 450 degrees. While oven is preheating, mix up your tomato salad so it has a little time to sit together and get real yummy.

2. 2

   Whisk all socca ingredients until smooth. Pour 1-2 tablespoons olive oil into a 10-inch cast iron skillet, and pop the skillet in the oven for 5 minutes to preheat. Pour half of the socca batter evenly into the pan and bake for 15-18 minutes, until golden around the edges. (Repeat with the second half of the batter.)

3. 3

   While the socca is baking, blend the feta in a food processor or blender, or with a hand mixer, until smooth-ish. Add your cream cheese, yogurt, mascarpone, whatever you pick to help make the whole thing into a sort of fluffy, creamy sauce. Season with what you like – I love thyme, olive oil, and a little black pepper.

4. 4

   Tear off chunks of hot, crispy socca to be served / dipped / spread / topped with whipped feta and a bunch of fresh, garlicky tomato salad.