Spoonful of Sugar Free

Registered Dietitian

Plum Socca Tart with Rosemary

By

Sometimes the simpler the dish, the better the taste.

Not everything has to take 3 hours to prep, 1 hour to cook, overnight to chill, and another hour to cut and serve.

 

Although sometimes the journey is better than the end result, more time enjoying the company of others with a great dish is never a bad thing.

This dish takes 10 minutes to prep, 20 minutes to cook, five minutes to cool, and less than a minute to devour!

Plum and rosemary might sound like a strange combination, but it works. It captures the sweet, the savory, and the sour all in one delicious bite.

 

 

Socca is a chickpea flatbread. It can be made in a variety of ways, but for this particular recipe it is best thoroughly-cooked with crispy edges and no custard center. Check out Pure2Raw for more ideas, or my recipe for Pesto Socca Pizza with Grilled Veggies and Chicken Sausages.

 

Plum Socca Tart with Rosemary

~Dairy-free, gluten-free, grain-free, vegan, nut-free, corn-free, soy-free, and, of course, sugar-free! 

Ingredients

  • 1/2 cup chickpea flour
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 teaspoon coconut oil (olive oil would work fine, too)
  • 4 plums
  • 1 teaspoon rosemary, dried or fresh

Preheat oven to 425*. Mix together the chickpea flour, salt, and water in a small bowl. Batter will be thin. Spread the oil on a 10-12 inch round pan and then pour the batter in the pan. Bake for 5-10 minutes or until the socca is slightly set but still soft on top.

In the meantime, thinly slice the plums. Take the socca out of the oven and layer the plums on top of the socca in a circular formation (or just throw ’em on top if you don’t care about the look!). Sprinkle with rosemary and place back in oven. Bake for another ten minutes or until the socca’s edges are brown and crispy and the plums are soft.

Let cool for five minutes before slicing. You may either slice the socca in the pan and serve or carefully lift it out of the pan and slice and serve on your favorite plate.

The leftovers taste great, too. It made for a wonderful post-workout snack.

Enjoy.

Thought-provoking, mind-prodding question of the day:

If you could bottle and save time, what would you do with it?

Reader Interactions

Comments

  1. omg this looks heavenly!! love the addition of rosemary, a herb I love. At Lori and I’s old place we had a huge plant outside, but do not have one here. need to change that

    and thanks for the shout out 🙂 xoxo
    Michelle

    • I adore rosemary. One of my favorite herbs because it reminds me of my grandparents-they always have huge plants of rosemary and put it on everything! What I would do to get a rosemary plant….

  5. Sell it for millions 😉 Nuh…. use it with someone special. Probably to extend a holiday. Preferable a beach holiday…..

    The tart looks delish!

  10. I was just looking through at your socca recipe yesterday (and all the ones on pure2raw) because I wanted to make one, but I’m so glad I decided to wait because this looks even better! Rosemary is easily my favorite herb, it goes so well with sweet potatoes too. Maybe thats what I will top mine with!

  15. Blog looks different, like it- new design? I am so intrigued I haven’t heard of socca, not sure how that happened.