From Chef Kevin O’Connor.
1 cup chickpea flour
1 ½ cups cold water
1 ¼ teaspoon salt
4 ½ tablespoons Cobram Estate® California Select Extra Virgin Olive Oil
Half of a large white onion, small diced
14-16 cherry tomatoes, cut in half or quartered if large
12-18 fresh basil leaves
Begin by pre-heating your oven to 500 degrees fahrenheit. Whisk together chickpea flour and water until smooth then whisk in the salt and two tablespoons of olive oil. Let stand at room temperature for thirty minutes to allow the chickpea flour to fully hydrate.
In a ten inch cast iron skillet, sweat the onions in one tablespoon of olive oil and a pinch of salt at a moderate heat for ten minutes or until golden. Set aside in a separate dish to cool.
Turn up the heat on the skillet to high and when the pan is nearly smoking add the tomatoes and a small drizzle of olive oil. Stir the tomatoes occasionally and cook until the skins blister and pick up a dark color, just a two or three minutes. Make sure most of the liquid cooks off and set aside in a separate paper towel lined dish to cool.
Return the cast iron pan to moderately high heat. Give the pan a good wipe with an oily paper towel to clean. Add ½ tablespoon of olive oil to the pan and coat evenly. Stir and ladle just under a cup of batter into the pan and return to the heat. Quickly scatter ⅓ of the blistered tomatoes and ⅓ of the onions over the batter and toss in the oven for fifteen minutes. You may need to finish the griddle cake under the broiler for 1-3 minutes before removing. Edges should be golden brown and the top crisp.
Slide the griddle cake onto a wooden cutting board and repeat this process two more times. Cut the cake into wedges and garnish with torn basil leaves. Finish with a drizzle of olive oil and a sprinkling of flaky sea salt.
*Photos by Nicole Franzen