About this recipe:This delicious gluten-free Italian no yeast flatbread is so easy to make and such a crowd pleaser! Believe me, this recipe will become part of your regular repertoire. I have added some spring onions and garlic for a more "gourmet" version of this simple farinata.
4 tablespoons olive oil, divided
1 knob butter
1 spring onion, chopped
1 clove garlic, peeled and minced
90g chickpea flour
230ml lukewarm water
salt and pepper, to taste
1 pinch ground nutmeg
2 tablespoons grated Gruyere cheese
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Preheat oven to 200 C / Gas 6. Brush medium tart tin with 2 tablespoons of olive oil and warm tin in the oven.
In a medium saucepan, melt 1 knob of butter over medium heat. Add the spring onions and garlic and cook and stir for 5 minutes or until tender; remove from heat.
In a large bowl, mix chickpea flour with lukewarm water until smooth. Let it stand for 20 minutes.
Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in garlic and onions, and season with salt, pepper and nutmeg. Finally, add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
Bake it in the preheated oven for 15 minutes, or until crispy. Remove from the oven and cut into triangles before serving.