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Farinata (Italian Flatbread)

"Farinata is a gluten-free Italian flatbread made with chickpea flour that is very easy to make. I'm sure this recipe will become part of your regular repertoire. I have added some spring onions and garlic for a more gourmet version of the simple farinata."

Ingredients :

• 4 tablespoons olive oil, divided
• 1 tablespoon butter
• 1 green onion, chopped
• 1 clove garlic, minced
• 1 cup chickpea flour
• 1 cup lukewarm water
• salt and freshly ground black pepper to taste
• 1 pinch ground nutmeg
• 2 tablespoons shredded Gruyere cheese

Instructions :

Prep : 10M	Cook : 8M	Ready in : 45M

• Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
• Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
• Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
• Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
• Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

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