Brussels sprout, chard and watercress socca tart

  • 60 min
  • Medium

Socca is a chickpea flour that is entirely gluten free. You can top socca tarts with all manner of seasonal ingredients, pestos and dressings but here we have opted for a delicious mixture of Brussels sprouts, watercress and soft, creamy goats or ewes cheese.


Serves 2-3


200g gram flour (chickpea flour)

1 tsp ground caraway seeds

Salt and pepper

2 tbsp olive oil

200ml water



40g watercress leaves

1 clove garlic

50ml olive oil

a squeeze of lemon juice

salt and pepper



200g brussels spouts

2 shallots, finely sliced

75g chard or kale leaves

30G hazelnuts, toasted

Squeeze of lemon juice

30g soft goat’s or ewe’s cheese

Begin by making the socca tart batter. Tip the gram flour into a mixing bowl with the ground caraway seeds, a little salt and pepper and the olive oil. Add the water and whisk to a smooth consistency, beating out any lumps. Leave to one side for 20-30 minutes to thicken slightly whilst you make the topping.

To make the watercress oil simply combine the watercress leaves, garlic, olive oil and lemon juice in a small blender and blend to a smooth, bright green sauce. Add a little salt and pepper to taste and keep to one side.

Slice each sprout into quarters or sixths, depending on the size of the sprout, discarding the ends. Heat a little oil in a deep frying pan and add the sliced shallots, frying until softened and slightly golden. Add the sliced sprouts with a splash of water and continue to cook over a moderate heat for 8-10 minutes, tossing frequently, until the sprouts are tender. Shred the wilted chard into ribbons and add to the sprouts, stirring to combine. Season with plenty of salt, pepper and lemon juice.

To make the socca tart base, heat a little oil in a frying pan or skillet and once hot, add a ladleful of the batter letting it spread out to form a thick pancake. Cook for a 2 minutes, or until small bubbles appear on the surface of the batter and the underside is lightly golden. Flip the pancake over and cook for a minute on the other side. Make another 3 pancakes in the same way with the rest of the batter.

To serve, return the sprouts to the heat to ensure its piping hot. Stir through the crumbled hazelnuts and then pile the vegetables onto each tart base. Crumble a little goat’s cheese onto each and then finish with a drizzle of watercress oil and sprinkling of salt and pepper.


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