Crispy Flatbread Topped with Carmelized Onions and Swiss Chard
Prep Notes
Farinata is an Italian flatbread made from garbanzo beans or chickpeas and baked in the oven until it has a crispy crust! Today I am making it with carmelized onions and fresh, seasonal Swiss Chard. Feel free to top this flatbread with whatever is in your kitchen! I like to serve this as an appetizer or a side-dish to a hearty Fall soup!
Make this dish dairy-free by using Nutritional Yeast in place of grated parmesan.
This dish can easily be made on the stove top instead of in the oven. See pro tip below!
Cooking Time
25 minutes
Yields
3 8-inch flatbreads
Ingredients
1 cup garbanzo (chickpea) flour (See Note)
1 cup warm water
3/4 tsp sea salt
2 tbsp extra virgin olive oil, plus extra for sautéing and baking
1 onion (red, white, or yellow)
4-6 leaves Swiss Chard, with stems (Rainbow or white)
Salt and pepper to taste
Optional: 10 cherry tomatoes
Optional: 1/8 tsp red pepper flakes
High quality Parmesan cheese or Nutritional yeast for topping
Directions
Make farina flatbread: In a medium mixing bowl, combine garbanzo flour, water, and salt. Use a whisk to break up any lumps that might form. Mix in 2 Tbsp olive and set aside for 45 minutes to an hour.
Preheat oven to 450°F. For individual flatbread, place 8" cast iron skillet or other ovenproof dish into preheated oven for at least 15 minutes. For larger flatbread, use a medium size cast-iron skillet or dish.
Prep toppings:
- Cut onion into slender strips. Chop stems off of Swiss chard and cut into 1/2 inch pieces. If using tomatoes, cut in half. Chop Swiss chard leaves into small bite-size pieces. Set aside.
- Heat skillet on high heat. When hot, add additional olive oil to coat bottom. Reduce heat to medium. When oil hot, add in onion and Swiss chard stems. Sauté until onion is translucent and softened (about 4 minutes), stirring occasionally.
- Add tomatoes if using and sauté 2 minutes more or until beginning to soften and releasing juices. Add Swiss chard leaves and pepper flakes if using. Allow to leaves to wilt, about 2-3 minutes more, and remove from heat.
- Remove skillet from oven using oven mitts. It will be hot! Add enough olive oil to coat bottom of pan. Pour batter into hot skillet (about 2/3 cup for each individual flatbread). It should sizzle. Top batter with prepared Swiss chard mixture. Sprinkle with a generous grating of Parmesan or Nutritional yeast.
- Return skillet to hot oven. Bake 12-15 minutes or until edges of farinata are brown and crisped.
- Remove skillet and transfer flatbread to cutting board. Cut into slices and serve hot!
Notes
Pro tips!
Don't have garbanzo flour? Using a high-powered blender, blend one package of dried garbanzo beans into a fine powder. You should have about 3 cups of flour. Store in a cool dark place in a sealed container. I like to use recycled glass jars!
Stovetop Method: Heat your skillet over high heat. When hot, add olive oil to coat. Lower heat to medium. Add toppings. Let cook until edges begin to brown (about 5 minutes). Cover skillet and lower heat to low. Cook another 5 minutes or until center is firm and cooked through. Enjoy!
Make ahead: Make the flatbread dough ahead of time by mixing the batter and letting it sit overnight in the refrigerator.
Want a thinner, crispier flatbread? Use less batter and reduce cooking time, checking after 10 minutes.
Credit
Evey Schweig Health Coach & Anti-inflammation Specialist
