Have you guys seen that baked feta pasta taking the internet by storm? Well, we’ve got a feta recipe that’s even better. It’s basically feta pizza, but a healthier version made using chickpea flour.
When you combine chickpea flour with water to form a golden yellow batter and bake it, the result is a gluten-free, protein-rich flatbread. It’s addictive on its own, but also sturdy enough for toppings. Here, it’s a vehicle for feta cheese that’s been whipped to impossible creaminess and marinated tomatoes.
And if you haven’t tried marinating your tomatoes before, you’re in for a treat.
How to Marinate Tomatoes (and Why You Should)
We know that marinating meat is an easy way to boost flavor. The same can be said for marinating vegetables, in this case cherry or grape tomatoes. When you marinate tomatoes, they release some of their sweet juices to become their best selves. This is true in the summer when tomatoes are in season. It’s also true in the winter, when you’re not always dealing with the best-tasting tomatoes.
It’s simple to do, too. Just toss tomatoes with olive oil, vinegar, salt and pepper, and whatever herbs you like and let it sit. This recipe calls for oregano but you could easily use basil or parsley. As for vinegar, I love the nutty sweetness of sherry vinegar, but you can also use red wine vinegar (or even white wine vinegar), depending on what you have on hand.
And don’t just reserve those tomatoes for this feta pizza! Make extra and store them in your fridge for use throughout the week. Pile them on a slice of thick crusty bread, add them to cooked pasta for a super-simple pasta salad, or pair them with roasted chicken or salmon.
Reprinted with permission from Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food (Harvard Common Press, September 2020).
Chickpea Flatbread with Whipped Feta and Marinated Tomatoes
SERVES2 to 4
PREP TIME00 min
COOK TIME00 min
1 cup chickpea flour
1 cup water
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt
1 small garlic clove, grated or minced
1 pint cherry tomatoes or grape tomatoes, halved
t teaspoon extra-virgin olive oil
1 teaspoon sherry vinegar or red wine vinegar
1/2 teaspoon chopped fresh oregano
Freshly ground black pepper
4 ounces feta cheese, crumbled (about 1 cup)
2 tablespoons whole milk
plain Greek yogurt
To make the flatbread: In a medium bowl, whisk the chickpea flour, water, 1 tablespoon of olive oil, and salt until smooth. Cover and let the mixture rest at room temperature to give the flour time to absorb the water, at least 30 minutes, or up to 2 hours. Meanwhile, make the marinated tomatoes and whipped feta.
To make the marinated tomatoes: In a medium bowl, combine the tomatoes, olive oil, vinegar, oregano, a pinch of salt, and a few grinds of black pepper. Set aside.
To make the whipped feta: Place the feta in the bowl of a food processor fitted with the blade attachment. Pulse into small crumbs, about 6 to 8 pulses. Add the yogurt and blend, stopping to scrape down the sides of the bowl as needed, until the mixture is whipped and very smooth, about 2 minutes. Transfer to a small bowl and set aside. If not using immediately, cover and refrigerate.
To cook the flatbread and assemble: Place a rack in the top third of the oven and preheat the oven to 450°F. You want to get the entire oven nice and hot before broiling the flatbread, so it bakes evenly.
Place a 10-inch cast iron skillet in the oven and turn on the broiler. Let it sit under the broiler for 5 minutes.
Do your best to skim off and discard most of the foam that has formed on the surface of the chickpea flour batter. Stir the garlic into the batter.
Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of olive oil and carefully swirl to coat the bottom of the skillet. Pour the batter into the skillet and return it to the oven. Broil until the edges of the flatbread are set, the center is firm, and the top is lightly browned in spots, 6 to 10 minutes. Remove from the oven. Let cool for 5 minutes, then carefully slide a flat spatula under the flatbread and transfer it to a cutting board.
Spread the whipped feta on top, leaving a border around the edges. Using a slotted spoon, scoop out the marinated tomatoes and pile them over the feta. Garnish with a few grinds of pepper. Use a knife or pizza cutter to slice the flatbread into quarters and serve.