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Title: Farinata: The Genoa Chickpea Tart
Categories: Dinner, Pies
Yield: 1 Tart

1 Pan (35 cm)
190 g Chickpea flour
570 cc Water; lukewarm
8 g Salt
90 g Olive oil

Put the chickpea flour in a bowl and add lukewarm water a little at a
time stirring with a whisk so that a smooth and lump-free batter is
created.

Let it rest at room temperature covered with transparent film for at
least 4 hours, preferrably 8 hours.

Mix it every 2 hours and remove the foam that eventually forms on top.
These are the impurities that release the chickpeas.

When the batter is ready, preheat the oven to 280 to 300oC (530 to
570oF) and put the empty pan inside.

Add salt to the batter and stir.

Take the pan from the oven, be careful not to burn, and pour in the
oil.

Then take a wooden spoon, place it at an angle of 45^0 in the center
of the pan and pour the batter inside the pan making it run along the
spoon. The batter will gently float over the oil and the oil will
create a protective film above and under the batter without mixing
with it.

Bake in the lower shelf of the oven and cook for 20 minutes or until
the farinata will not have a light hazelnut color.

Then turn off the oven and turn on the grill mode for 5 minutes to
create a light brown crust on the surface.

Remove from the oven, wait a minute, sprinkle with pepper and serve
hot.

Recipe by Enrica Monzani Liguria

Recipe FROM: <https://www.asmallkitcheningenoa.com/
farinata-genoa-chickpea-tart/>

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