Socca Tart
with Scallion Cashew Cheese & Summer Squash
Seasonal foods are really important to us, so we wanted to create a summer tart, packed with protein and vegetables. The summer squash you receive could be green or yellow, and there are hundreds of other varieties where that came from. From pattypan to cousa, don’t be afraid to try a new squash from the supermarket, they all have their own unique and delicious flavor.
INGREDIENTS
- 1¼ cups garbanzo bean flour
- ¼ cup kalamata olives
- 1 clove garlic
- 1 lemon
- ⅓ cup cashews
- 1 summer squash
- 4 oz cherry tomatoes
- 2 oz Treeline® Scallion Cashew Cheese
- 2 tbsp nutritional yeast
- 2 tsp red chile flakes
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
INSTRUCTIONS
In a medium bowl, combine the garbanzo bean flour and 1 cup of water, whisk well. Add 1 tbsp olive oil and ⅛ tsp salt. Whisk batter again and set aside until step 4.
Check the Kalamata olives for pits and remove if present. Roughly chop the olives. Peel and mince the garlic. Halve the lemon. Place the cashews in a small bowl and add 1/4 cup hot water. Let soak for at least 10 minutes.
Trim the summer squash and cut into half moons. Halve the cherry tomatoes. Place a large nonstick oven-safe skillet over medium-high heat with 2 tsp olive oil. Once the oil is hot, add the cut summer squash and cherry tomatoes, and a pinch of salt and pepper. Cook, tossing occasionally, until browned in places, about 5 to 7 minutes. Transfer the vegetables to a bowl.
Add 2 tbsp lemon juice, the cashews and their soaking water, Scallion Cashew Cheese, nutritional yeast, garlic, ¼ tsp salt, and ¼ tsp pepper to a blender. Blend the cashew sauce on high until smooth. Taste and adjust seasoning with salt and pepper.
Set the oven to broil on low. Return the skillet to high heat and add 1 tbsp olive oil. Once hot, whisk the batter again, add to the hot skillet, and tilt to cover the entire pan. Cook, undisturbed, until socca begins to bubble, about 4 to 5 minutes. Place the skillet in the oven and broil until crisp, about 4 to 6 minutes.
Transfer the socca crust to a cutting board. Spread the cashew sauce on the crust. Top with sauteéed summer squash and cherry tomatoes. Sprinkle with chopped olives and as many red chile flakes as you’d like. Enjoy!
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